Nattokinase

Product Name	Nattokinase
CAS	133876-92-3
Melting point	40-42 °C (lit.)
Boiling point	265-266 °C (lit.)
Density	1.2143 (rough estimate)
Storage conditions	Store below +30°C.
Solubility	hygroscopicity
Morphological	Low melting point solid
Acidity coefficient (pKa)	pK1:7.912(25°C)
Color	White to beige
Purity	98%
Shelf life	2 years

Intro

During the fermentation of natto, a serine protease is produce Bacillus subtilis natto. Nattokinase has fibrinolytic activity and can treat and prevent thrombotic diseases.

Stability of Nattokinase

In the state of natural pH value, it is relatively stable, when the pH value rises from 7 to 12, it is stable within 10min at room temperature; When the pH value is below 5, it is extremely unstable and quickly loses activity; When the temperature exceeds 60, it is rapidly deactivate due to protein denaturation. After five cycles of freezing and thawing, the activity of nattokinase remain above 95%, indicating that freezing and thawing had no significant effect on the activity of nattokinase. When nattokinase was mix with boile wheat extract, boiled broth, serum protein and gastric mucous protein, the stability of nattokinase was significantly increase, and even at acidic pH, the enzyme activity was not completely lost.

Application Status

In view of the magical function of it, many scholars at home and abroad have carry out in-depth development of natto food and health food containing it, and explore the market around the world as a functional food that can treat and prevent cardio-cerebral thrombosis, coronary heart disease, angina pectoris, cerebral stroke, Alzheimer’s disease and a variety of common and frequently occurring diseases.
1. In the international market, the largest production country of this products is Japan, where a number of companies have launched products containing it as the main ingredient, and have set up sales and service agencies around the world. According to literature reports, Japan consumes 220,000 tons of natto every year, about 160 billion yen, there are more than 400 factories producing natto and natto kinase products, supply at home and abroad.
2. In China, at present, Enkai capsule, Baisfu nattokinase preparation develope by the Institute of Applied Microbiology of Heilongjiang Academy of Sciences, has been in the pilot stage. The domestic enterprises include Beijing Yanjing Zhongfa’s Yanjing natto, Beijing Longxing’s Natto capsule, Tianjin Best Company’s Natto chewing tablet, Hunan Guisheng Fang Natto capsule and so on.