抄録
The enzyme activity may be affected by various factors in manufacturing process. The interaction of antiphlogistic enzymes contained in three commercial products was examined by Kunitz method, viscometry and polarimetry, with casein as substrate. Also, disintegration test and weight variation test were carried out. The activity of enzyme at optimal pH does not always correspond to its stability. The result of the tests was in conformity with the standard of J. P.IX.
