Method for stabilizing protein

Abstract

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.

What is claimed is: 
     
         1 . A protein composition, comprising a stabilizer and a protein, wherein the stabilizer comprises a peptide from fish. 
     
     
         2 . The protein composition 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. 
     
     
         3 . The protein composition according to  claim 1 , wherein the protein is a calcium-binding photoprotein. 
     
     
         4 . The protein composition according to  claim 3 , wherein the calcium-binding photoprotein is selected from one or more of aequorin, obelin, clytin, mitrocomin, mineopsin, bervoin, and a variant thereof. 
     
     
         5 . The protein composition according to  claim 1 , wherein the protein composition is in a lyophilized form. 
     
     
         6 . A kit, comprising the protein composition according to  claim 1 .