METHOD OF GENERAL-PURPOSE CHROMOLYTIC SUBSTRATE PREPARATION FOR PROTEINASA'S ENZYME ACTIVITY DETERMINATION

Whole egg white, without preliminary treatment is cross-linked at a temperature of 15 to 25 degrees C in the first stage by epichlorhydrine in quantity of 3 to 5 percent by weight per the weight of egg white dry matter and is coloured by colouring agent Remazol Brillant Blue R (disodium salt of 8-amino-5-[3-(sulfoethylsulfonyl)anilino]6-anthraquinone sulfonic acid in the amount of 8 to 12 percent by weight per the weight of egg white dry matter in alkaline environment in concentration of 0.9 to 1.3 percent by weight of sodium hydroxide for a period of 12 to 16 hours. In the second stage the reaction product is defibred in mixer in such a volume of ethanol so that its resulting concentration in the reaction product would be 50 percent by weight. After mixing the chromological substrate is washed on filter with distilled water for a period of time necessary for the filtrate to be colourless and for the phenol phthalein not to colour in red. In the third stage water is displaced by ethanol, with 0.5 percent by weight of previously dissolved sodium chloride. Finally the gel is dried of methanol, ground on particles with dimensions ranging from 0.06 to 0.35 micrometers using standard method.The solution can be used in analytics of proteinase enzymes, selection of microorganisms for production of proteinases, interoperation monitoring of production of proteinases and in meat contamination control.