Miles Laboratories, Inc.

Solvay Enzymes, Inc.

Chong Y Kim

Jack W Brewer

Jayarama K Shetty

Moshe M Sternberg

Charles E Brothers

Terry F Farver

Ivan C Good

Curtis J Montgomery

Kent M Sproat

Eunkyu Lee

The present invention relates to a method for the preparation of a purified amylase recovered from a fermentation broth, by the addition of a precipitation agent which is a halide salt, most preferably sodium or potassium chloride. According to a preferred embodiment, a further precipitation agent is added which is an organic compound, most preferably an alkyl ester of 4-hydroxybenzoic acid. The present invention also relates to the purified amylases so obtained and to the uses of these purified amylases.

Method of purification of amylase by precipitation with a metal halide

Extracellular enzymes can be recovered from a whole fermentation beer by adding to the whole beer a mixture of a polymer and an inorganic salt. This total mixture produces an enzyme-rich polymer phase and a cell debris-containing, enzyme-poor salt phase which can be separated to produce an enzyme-rich product from the polymer phase.

Method for the recovery of extracellular enzymes from whole fermentation

This invention contemplates a novel process for the preparation of solution stable alpha-amylase obtained from Bacillus licheniformis, and to the high potency liquid enzyme product prepared by this process. Typically, the enzyme-containing solution from a fermentation is concentrated and starch is added to the concentrate. Alternatively, a precipitation agent such as salt is added to the solution, and a cake containing the enzyme precipitates. The cake is then contacted with an aqueous solution containing starch to extract the enzyme out of the cake to provide a stable liquid enzyme product.

Process for the production of solution stable alpha-amylase and liquid

This invention relates to a novel process for the recovery of enzymes obtained from enzyme-producing microorganisms, and to the liquid enzyme product recovered by this process. Typically, the enzyme-containing filtrate from a fermentation of an enzyme-secreting microorganism is concentrated and a precipitation agent such as a salt or an organic solvent is added to the concentrate, thereby forming a cake. Then, a polyol solvent is circulated through the cake to solubilize the enzyme or enzyme complex from the cake and provide a liquid enzyme product. Particularly effective is propylene glycol as the polyol solvent. The liquid enzyme product may be shipped as is or subjected to further treatment to remove the solvent and create an essentially solvent-free enzyme product. The process is especially effective for the recovery of alkaline protease or alpa amylase.

Process to solubilize enzymes and an enzyme liquid product produced

This invention relates to a novel process for the recovery of enzyme crystals. The enzymes may be obtained from any enzyme-producing microorganisms such as bacteria, fungi, and yeasts. The invention contemplates supersaturation and/or crystallization to obtain enzymes in the crystalline form, and is particularly effective for the recovery of heat stable alpha-amylase in a crystal form.

Process to recover crystalline enzymes and crystalline enzymes produced

Extracellular protease and amylase coproduced during the fermentation of a microorganism capable of producing them are separated by the addition of polyethyleneglycol and a cationic epihalohydrin/polyamine copolymer or dextran polymer to the fermentation medium and allowing the polymers to phase separate to form a protease rich phase and an amylase rich phase.

Method for the separation of extracellular amylase and protease produced

Casein having a reduced cholesterol content is obtained by treating skimmilk at a pH of about 6.0 to 6.9 with a pancreatic lipase having lipase activity and protease activity for a time sufficient to dissociate the casein from cholesterol therein and then coagulating the casein by enzymatic means.

Production of low cholesterol casein

Wet spun proteinaceous filaments are prepared from pulverized, functional defatted leguminous materials having a protein content of about 45 to about 55 percent, by forming an aqueous slurry thereof to extract proteins and carbohydrates, precipitating the protein onto and into the insoluble portion of the leguminous material, separating the solids from the liquid portion of the slurry, forming an aqueous alkaline spinning dope with the separated solids and forcing the spinning dope through a spinneret into an acid and salt coagulating bath to form proteinaceous filaments.

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Elkhart, IN, United States of America

Chong Y Kim