Nattokinase Raw Material Nattokinase Powder

CAS: 133876-92-3

MF: C20H23BCl2N2O9

MW: 517.12162

EINECS: 229-880-6

Specification​: 99% min Nattokinase 

Sample: Nattokinase Powder

Packaging: 1kg/bag. 25kg/bag

Brand: Henrikang

Appearance: White Powder

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Nattokinase Raw Material Powder Usage and Synthesis

China Nattokinase Raw Material Factory Supply Nattokinase Nutritional Supplement Nattokinase Raw Material, High Quality Nattokinase Powder Purity 99% Nattokinase Raw Powder.99% Nattokinase Powder Natto produces a serine protease enzyme by Bacillus subtilis natto during the fermentation process. Nattokinase has fibrinolytic activity and can treat and prevent thrombotic disorders.

Manufactory Supply Nattokinase Raw Material, High Purity Nattokinase Nutritional Supplement Nattokinase Powder, High Quality Nattokinase Raw Powder.

Uses and functions of Nattokinase Powder

Natto is an ancient traditional food that originated in China during the Qin and Han Dynasties, and was introduced to Japan by Zen monks around the time of the Tang Dynasty, and has a history of more than 1,000 years.

Natto is a traditional Japanese fermented soybean product made by fermenting and steaming soybeans at a certain temperature and humidity by the Bacillus natto bacteria, and it has been used as a main meal accompaniment for more than 2,000 years, and has been used for both medicinal and dietary purposes in folklore.

Mature natto is golden in colour, covered with a layer of sticky material, and has a long, silky substance when picked up. Natto has a unique flavour, rich in nutrients and a variety of health functions, and is known as a "super health food", loved by the Japanese people.

At present, natto has become a kind of health food prevalent in Japan, Canada, the United States and some European countries, and some enterprises in China have begun to produce and sell it.

Bioactive pharmacological effects of Nattokinase Powder

Natto in the production process, the raw material soybean by fermentation so that soy protein decomposition, the digestibility of natto from the original 50% to 85%, and therefore more easily absorbed.

Natto has a high nutritional value, its protein, fibre, calcium, iron, vitamin B, vitamin PP, vitamin E content is higher than that of steamed soybeans, especially the content of vitamin B is more than 6 times higher than that of steamed soybeans.

Natto also contains protease, a variety of vitamins, γ-glutamyl transpeptidase, γ-polyglutamic acid and many other substances, but also contains a high level of active substances, such as nattokinase, isoflavones, soybean phospholipids, glycolytic enzymes, superoxide dismutase (SOD), saponin, tocopherol, pyridine dicarboxylic acid, vitamin K2 and so on.

Production method of Nattokinase Powder

• In view of the miraculous function of nattokinase, many scholars at home and abroad have carried out in-depth development of natto food and health food containing nattokinase, and opened up the market all over the world as a kind of functional food that can treat and prevent cardio-cerebral thrombosis, coronary heart disease, angina pectoris, stroke, dementia, and a variety of common and frequent diseases.
• 1. In the international market, the largest producer of nattokinase products is Japan, where a number of companies have launched products containing nattokinase as the main ingredient and have set up sales and service organisations around the world.
• According to the literature, Japan consumes 220,000 tonnes of natto annually, which is about 160 billion yen, and there are more than 400 factories producing natto and nattokinase products for domestic and international supply.