DE4012351A1 - Macerating enzyme prepn. obtd. from Aspergillus niger - contains polygalacturonase, pectin-esterase and proto-pectinase, which are used in the work up of flax - Google Patents

Abstract

A macerating enzyme prepn. obtd. with the aid of Aspergillus niger 76-1 (National Bank for industrial organisms and cell cultures in Sofia, Bulgaria, registration no. 1333) contains the following activities: polygalactouronase, pectinoesterase, protopectinase and certain amts. of protease, beta-gluconase, glucoamylase and cellulase. USE/ADVANTAGE - The enzyme prepn. macerates bast fibres and can be used in the textile industry in the primary work up of flax. The enzymes accelerate the degradation of the protopectins, the soluble pectins and hemicellulose without affecting the inner structure or mechanical strength of the fibre. The enzymes facilitate the prepn. of flax fibres with much fuller utilisation of the raw flax maerial, improve mechanisation and control of the technological processes and shorten the processes. No significant changes to equipment need be made.

Description

The invention relates to an enzyme preparation, the bast fiber plants macerated and in the textile industry at primary processing of flax can be used.

A macerated enzyme preparation is known Schein SU 6 22 838) with the help of Ciostridium Felsineum 22 and Ciostridium pectinofermenans 1 is obtained.

The disadvantage of this preparation is that it a weak hydrolytic and liasic effect as well low pectin eliminase activity (6.6 units / ml) having.

It is also another macerating enzyme preparation known (copyright certificate SU 10 17 728), which with the help of Bacillus circulans 31 and Bacillus sp. has been obtained which endu-polygalacturonase, exo-polygalacturonase and Contains pectin trans eliminase.

A disadvantage of this preparation is its insufficient maceration activity.

A macerating enzyme preparation is also known (Copyright certificate SU 8 34 271) with the help of Penicillium  digitatum 24 was obtained, which endo-polygalacturona se, exo-polygalacturonase and trans-eliminase.

It is also a method of processing flax with pectolytic enzymes known by Penicillium digitatum 24P and additionally with enzymes, obtained with Help from Aspergillus carbonarius 77, were synthesized and show cellulytic and hemicellulytic activity (Copyright certificate SU 8 34 271).

Disadvantages of the known preparation are the low levels of activity of the individual enzymes, the processing of whole flax stalks, what with high loss of flax raw is connected, the long process time, the high Consumption of water and electrical energy and the worsening exploitation conditions. It will be long and short Preserved flax fibers, predominantly the long fibers be used.

The invention has for its object a macerize to develop the enzyme preparation, which is a combination of Enzymes for the accelerated degradation of the protopectin, the contains soluble pectin substances and hemicellulose without thereby the internal structure and mechanical strength of the Fiber is affected, as well as a process for Developing flax fiber to develop a lot full utilization of the flat raw material allows a mecha nization and control of technological processes, Improvement of exploitation conditions in companies for primary processing of the flax, and a significantly shortens the process.

This task is carried out by an enzyme preparation produced by Strain Aspergillus niger 76-1 and registered in the Natio  nal bank for industrial microorganisms and Cell cultures in Sofia, Bulgaria under number 1333, solved.

The fermentation medium contains waste products from the food industry as a source of carbon, nitrogen and other growth factors as well as mineral salts, which provide the other elements. When the strain is deeply cultivated, 1000-12000 U / cm ³ polygalacturonase, 15-20 U / cm ³ pectin esterase, 1-2 U / cm ³ protopectinase are accumulated in the fermentation liquid and acidic protease, β-glucanase and glucoamylase, which are the accompanying enzymes Increase macerating effect. The complex of enzymes thus obtained is used for the biochemical degradation of the binding agent in flax.

The essence of the process for producing flax fibers by using a macerating agent by mechanically working the flax stems, then placed in a chamber and covered with warm water pours. The enzyme preparation obtained from Asp. Niger 76-1, is in an amount of 0.5 to 2% by weight added to the fiber mass. The process takes 3 to 4 Hours with continuous circulation of the liquid. After the maceration has ended, the waste liquid used several times (4-5 times) with the addition of a minimal Amount of enzymes to compensate for the loss of treatment liquid that has been discharged with the fiber mass is. The flax fibers processed with enzymes are dried, on processing machines for short flax fa eaten and then dragged onto a flat card.

This procedure can be the primary processing in every company processing of flax can be used without an essential  Require change in equipment.

The advantages of the preparation according to the invention and the process rens are as follows: It becomes a tribe based on a cheap food menu dium a complex with a harmonious combination of pekto lytic, proteolytic cellulolytic enzymes synthe siert, used for extracting flax fibers suitable is. The preparation is in the form of a concentrate or dry product for maceration of flax used. It will also make better use of the Flax raw material achieved. Mechanization continues work in agriculture and on farms primary processing of the flax as well as an essential Abbreviation of processing, an increase in operating capacity achieved and last but not least the bad smell eliminated.

example 1

The sporic suspension is prepared from a 20-day culture of Asp. Niger 76-1, developed on an inclined malt agar, and used in an amount of 5.10 ⁴ to 1.10 ⁵ spores / cm ³ for insertion into the fermentation food medium. After completion of the fermentation, 12,000 ± 300 U of polygalacturonase, 15 ± 5 U of pectin esterase and 1 to 1.5 U of protopectinase are accumulated per 1 cm ^{3 of} liquid. After removal of the mis cells and the insoluble components of the medium by filtering and centrifuging, the native solution is cleaned and then concentrated approximately 10 times by means of ultramembrane filtration. It becomes a complex enzyme preparation, the 80,000 to 100,000 U / cm ³ polygalacturonase, 160 to 180 U / cm ³ pectin tearase, 10 to 12 U / cm ³ and certain amounts of accompanying enzymes, such as acidic protease, β-glucanase, glucoamylase , Contains cellulase, the accompanying enzymes enhancing the macerating properties of the preparation. The concentrate obtained can be dried, the activity being within the limits of 500,000 to 700,000 U / g polygal acturonase, 500 to 700 U / g pectin esterase and 70 to 120 U / g protopectinase.

The quantity of the enzyme preparation compared to the dry one The substance of flax becomes dependent on the polygalacturo dosed nose activity of 1 g of flax raw material, d. H. from 1000 to 5000 U polygalacturonase. The flax stems are processed in a unveiling machine. The received uniform fiber mass, the 10 to 13% mechanical contains quantities, is poured with warm water and after Setting the temperature to 40 ° C is the enzyme preparation added. The maceration takes place continuously Circulation of the liquid in 3 to 5 hours Depending on the amount of enzyme inserted and the Quality of the flat raw material. The processed fiber mass is washed 3 times with warm water (temperature 60 ° C). You dry it, pant it and then it becomes attracted, being fine flax fibers containing Admixtures below 1%.

Claims (2)

1. Macerating enzyme preparation, which with the help of Asp. niger 76-1, deposited with the National Bank for indu Strial microorganisms and cell cultures in Sofia, Bulga rien, under registration number 1333, which has the following activities: Polygalakturo nose, pectino esterase, protopectinase and certain amounts Protease, β-gluconase, glucoamylase and cellulase Activity. 2. Process for the enzymatic processing of flax fa sern, characterized in that the exposed flax stalks with a macerating Enzyme according to claim 1 finely dosed in amounts of 0.5 to 2% in relation to the raw material mass at one temperature from 38 to 43 ° C for 3 to 5 hours under continuous Circulation of the fluid treated.