PROTEASE INACTIVATED ALPHA-AMYLASE PREPARATIONS

A method for the selective inactivation of proteolytic enzyme activity in a bacterial alpha-amylase enzyme preparation, comprising the steps of (a) introducing a protective material into the preparation, (b) heating the resulting mixture to a temperature in the range of 70ºC to 90ºC and maintaining...

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Bibliographische Detailangaben
Hauptverfasser:	HARRY W. LEACH, HENRY H. NONAKA, RONALD E. HEBEDA
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	A method for the selective inactivation of proteolytic enzyme activity in a bacterial alpha-amylase enzyme preparation, comprising the steps of (a) introducing a protective material into the preparation, (b) heating the resulting mixture to a temperature in the range of 70ºC to 90ºC and maintaining the temperature for a sufficient period of time to substantially inactivate the proteolytic enzyme without substantially reducing the alpha-amylase activity. (Machine-translation by Google Translate, not legally binding)