| Treatment | Residual activity (AU/ml) | |
|---|---|---|
| Control | 16,000 | |
| pH |
pH 2.5 | 16,000 |
| pH 4.5 | 16,000 | |
| pH 6.0 | 16,000 | |
| pH 7.0 | 16,000 | |
| pH 8.0 | 16,000 | |
| pH 9.5 | 16,000 | |
| Heat | 60°C, 10 min | 16,000 |
| 60°C, 30 min | 16,000 | |
| 60°C, 60 min | 16,000 | |
| 80°C, 10 min | 16,000 | |
| 80°C, 30 min | 16,000 | |
| 80°C, 60 min | 16,000 | |
| 100°C, 10 min | 2,000 | |
| 100°C, 30 min | 2,000 | |
| 100°C, 60 min | - | |
| 121°C, 15 min | - | |
| Enzyme |
Trypsin | - |
| Lipase | 16,000 | |
| Protease | - | |
| Lysozyme | 16,000 | |
| Pepsin | - | |
| Proteinase K | - | |
| α-Amylase | 4,000 | |
a pH 2.5–4.5, Citric Acid – Sodium Citrate Buffer Solution; pH 6.0–8.0, Na2HPO4–NaH2PO4 Buffer Solution; pH 9.5, Sodium Carbonate–Sodium Bicarbonate Buffer Solution.
b Trypsin (from bovine pancreas Type Ⅰ, Sigma), Lipase (from Candida rugosa Type VII, Sigma), Protease (from Streptomyces griceus Type XIV, Sigma), Lysozyme (from Egg white, Amresco), Pepsin (from porcine gastric mucosa, Sigma), Proteinase K (TaKaRa), α-Amylase (from Aspergillus oryzae, Sigma)