ULTRAFILTRATION OF TECHNICAL AMYLOLYTIC ENZYMES

The possibility of using an ultrafiltration technique to improve the q uality of the commercial amylolytic enzyme preparation Amylgol CS, use d in the food industry, by means of removing low molecular substances was studied. The optimum values of the operational parameters of the p rocess which affect its efficiency were determined. The evaluation of the quality of the amylolytic enzyme retentate obtained was made by co mparing its effectiveness to that of the commercial preparation in the production of alcohol from rye starch. In order to make a move accura te evaluation of the efficiency of the ultrafiltration process of remo ving low molecular components from the active protein solution, the fe ed and retentate fractions were subjected to molecular filtration.