Novo Industri A/s

Jens H Eilertsen

Keith Gibson

Arne D Fog

A storage stable liquid enzyme concentrate of Subtilisin Carlsberg containing 0.5-6.5 Anson Units of proteinase per gram of concentrate and method for preparing same. Solid form proteinase is extracted with 70-100 parts by volume propylene glycol, 30-0 parts by volume of water, then adjusted as necessary to 60-85% by wt. of the glycol. Stabilizing agents in the concentrate are 0.1-1 mol/Kg of a member selected from the group consisting of Na, K, and Ca glutamates, and glycinates, and acetamide, and also a calcium ion content of 0.04-0.5% by wt., pH range is 5-8.

Liquid proteinase concentrate and method for preparation

A liquid enzyme concentrate containing the alpha-amylase from Bacillus licheniformis and optionally a proteinase dissolved in 40-95% by weight propylene glycol 1,2 balance water, at pH 5-9, the enzyme activity being 10-1000 KNU/g of concentrate. Proteinase may be present in activity of 0.5-6.5 Anson units/g of concentrate. Subtilisin Carlsberg is a preferred proteinase, and in such instance, appropriate stabilizers for the proteinase are included in the concentrate.

Liquid enzyme concentrates containing alpha-amylase

A storage stable liquid enzyme concentrate of Subtilisin Carlsberg containing 0.5-6.5 Anson Units of proteinase per gram of concentrate and method for preparing same. Solid form proteinase is extracted with 70-100 parts by volume propylene glycol, 30-0 parts by volume of water, then adjusted as necessary to 60-85% by wt. of the glycol. Stabilizing agents in the concentrate are 0.1-1 mol/kg. of one or more C.sub.1 -C.sub.3 carboxylate, formate being preferred, and a calcium ion content of 0.04-0.5% by wt., pH range is 5-8.

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Virum, Denmark

Jens H Eilertsen