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Preparation of immobilized papain covalently bound on natural cellulose for treatment of beer

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Summary

Papain was covalently immobilized on both natural wood chip and cotton without substantial loss of enzymic activity, and its optimum pH was 6–10; optimum temperature, 67°C. The immobilized papain showed high activity for hydrolysis of beer peptide and was used in treatment of beer for 28 days without loss of activity.

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Author notes

  1. Fengxie Jin

    Present address: Institute of Applied Microbiology, Tokyo University, Bunkyo-ku, 113, Tokyo, Japan

Authors and Affiliations

  1. Dalian College of Lioht Industry, Dalian, China

    Fengxie Jin

  2. Institute of Applied Microbiology, Tokyo University, Bunkyo-ku, 113, Tokyo, Japan

    Kiyoshi Toda

Authors
  1. Fengxie Jin
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  2. Kiyoshi Toda
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Jin, F., Toda, K. Preparation of immobilized papain covalently bound on natural cellulose for treatment of beer. Biotechnol Lett 10, 221–223 (1988). https://doi.org/10.1007/BF01134834

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  • DOI: https://doi.org/10.1007/BF01134834

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