| 摘要 |
1. A method of producing bovine pepsin based on extraction of true stomachs or their mucous membranes with the aqueous solution of calcium chloride and/or sodium chloride, at pH 1.5 - 5.0, followed by clarification of the extract, concentration, normalisation and preservation, characterized in that the extraction of fresh or frozen rue stomachs or their mucous membranes is conducted at the temperature of 15 - 40 degrees C, preferably at 30 degrees C, at pH preferably of 3.0, using a multistage countercurrent method for 10 - 36 hours, preferably for 20 hours, using as the extracting agent 5 û 25 percent solution of calcium chloride, preferably 12 percent, or 2.5 û 10 percent sodium chloride, preferably 5 percent, or 3 û 8 percent solution of calcium chloride in 3 û 8 percent aqueous solution of sodium chloride, and the product is clarified by filtration and concentrated by ultrafiltration, normalisation is achieved by change of pH to 3.5 - 4.5, preferably 4.0, and by the addition of 5 û 20 percent of calcium chloride to the assumed value of enzymatic activity, and preservation is achieved by the addition of 0.1 - 0.4 percent of sodium benzoate.
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