Conservation of e.g. animal extracts by eliminating oxygen - using a hydrogen donor and ascorbic oxydase

摘要

Vegetable, animal etc. extracts can be conserved by a biological enzymatic liquid medium which eliminates O2, and contains ascorbic oxydase and a specific hydrogen donor having the structural characteristics (a) anionic form (b) a conjugated system (c) oxidisable to quinoid form from semiquinoid form, (d) the presence of an atom with a free pair of electrons which does not lie diagonally opposite an atom of anionic character and is situated 5.8-6.2 A from the anionic atom, whereby it can interact with the groups on the surface of the enzyme, and after elimination of O2 the prod. is stabilised, e.g. by pasteurisation. Pref. the hydrogen donow is ascorbic acid or a homologue. The prod. is unchanged in colour and taste but can be kept =12-20 months.