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Stability |
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| 1. |
Storage Stability |
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The dried filtrate of B. subtilis natto culture
(NKCP NattoTabs) was examined for changes in the content
of natto bacillus-produced
proteins
and peptidase activity during storage.
No changes in the content and activity were observed after
6 months of storage at 37ºC or 24 months of storage
at room temperature. |
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Changes in peptidase activity of NKCP powder
were ±5%
or less when stored at 25ºC or 37ºC for 6 months. |
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| 2. |
Heat Stability |
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A solution of 1g of NKCP powder in 10ml
of 50mM tris–hydrochloric
acid buffer (containing 100mM of NaCl, pH 9.0) was used
in a heat-stability test for peptidase activity. The NKCP
solution, treated under different temperatures and times,
was examined for the residual rate of peptidase activity
of B. subtilis natto produced protein using a synthetic chromatogenic
substrate, S-2251. As shown in the figure below, the peptidase
in NKCP was stable when heated up to 60ºC. |
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