STABILITY STUDIES

LONG TERM STABILITY STUDY

HEAT STABILITY STUDY

1% solution of DigeZyme® was prepared in DM water and sugar Syrup (50%, w/w) and subjected to 72°C for 15 and 60 sec.

1.Neutral Protease enzyme was found to be unstable at 15 sec (72°C) in aqueous media. However the 50% sugar syrup helped to retain 100% activity for 15 seconds.

2. Neutral Protease< Pat 72°C and 60 seconds, was seen to be reduced in the activity by about 14%.

3. Lactase enzyme was found to reduce in activity to a large extent (33%) in aqueous media.However the 50% sugar syrup helped to retain ~100 % activity both for 15 and 60 seconds (72 ̊C).

4. Cellulase enzyme could not be assayed due to interference of sucrose in the media. However, since Cellulase enzyme is known to be the most stable among all the enzymes, we expect Cellulase to be also stable in 50% sugar syrup 15 sec for 72°C).

5. Amylase was not stable in aqueous solution at 72°C for 15 and 60 sec. However, in 50% sugar syrup more than 90% of the activity at 72°C for 15 sec was retained.

6. Lipase was not stable in aqueous solution at 72° C for 15 sec and 60 sec. However, in 50% sugar syrup there was no loss for 15 sec & about 30% loss for 60 sec.

Composition

Alpha-Amylase


Neutral protease


Cellulase


Lactase


Lipase