Abstract
The possibility of using an ultrafiltration technique to improve the quality of the commercial amylolytic enzyme preparation Amylgol CS, used in the food industry, by means of removing low molecular substances was studied. The optimum values of the operational parameters of the process which affect its efficiency were determined. The evaluation of the quality of the amylolytic enzyme retentate obtained was made by comparing its effectiveness to that of the commercial preparation in the production of alcohol from rye starch. In order to make a more accurate evaluation of the efficiency of the ultrafiltration process of removing low molecular components from the active protein solution, the feed and retentate fractions were subjected to molecular filtration.
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