Method for stabilizing protein
An excellent protein stabilizer is provided, which has the following effects: (1) low probability with contamination of pathogens, (2) the effect of stabilization on photoproteins, and (3) minimization of loss of activity under lyophilizing conditions. A peptide from fish is used as the active ingredient for the protein stabilizer.
1. A method for stabilizing a protein, comprising:
allowing a peptide obtained by hydrolyzing collagen or gelatine from fish and a calcium-binding photoprotein to be in the same system, wherein the peptide is derived from at least one of the following fish species: sardine, saucy, sparid, salmon, herring, or carp; and
lyophilizing the system.
2. The method for stabilizing a protein according to claim 1 , wherein the calcium-binding photoprotein is selected from one or more of aequorin, obelin, clytin, mitrocomin, mineopsin, and bervoin.
3. The method for stabilizing a protein according to claim 1 , wherein a weight average molecular weight of the peptide from the fish is in a range of 500-3,000.
4. The method for stabilizing a protein according to claim 1 , wherein a weight ratio of the peptide from the fish and the protein (peptide from fish/protein) is in a range of 10/1-10000/1.