Proteolytic enzyme of Actinidia chinensis

Actinidin Levels in Fruit of Species and Some Rootstock–Scion Combinations

“…In other studies when the substrate was gelatin in citrate-phosphate buffer, kiwifruit actinidin maximal activity was at pH 4.0 to 4.3 (2), and a maximum at pH 5 to 7 was seen with N-benzoyl-L-arginine ethyl ester as substrate (4). A pH optima of 7.3 to 7.6 was found for the proteases found in asparagus, kiwifruit and miut with casein substrate (5).…”

“…The edible green skin and a distinctively sweeter taste than kiwifruit are desirable characteristics for the commercialisation of A. arguta. The biochemical properties of kiwifruit actinidin have been studied (2)(3)(4)(5), including the development of actinidin activity during ripening (6,7) and storage (8). The possible use of actinidin in the food processing industry has been evaluated (9).…”

Kinetic studies on the thiol protease from Actinidia chinensis

“…A further thiol protease, actinidin [4], from the berries of Actinidia Chinensis (Chinese gooseberries) was first characterised by Arcus [4] and later studied by McDowall [5] . We have purified the enzyme from unripe berries to constant specific activity as a sulphenyl thiosulphate derivative and carried out kinetic studies to compare the behaviour of this enzyme with that of the other thiol proteases.…”

Preparation and Structural Analysis of Actinidain-processed Atelocollagen of Yellowfin Tuna (Thunnus albacares)

“…[22][23][24][25][26][27] There have been few reports on the collagenolytic activity of actinidain. 28,29) In the present study, therefore, we try to clarify whether actinidain cleaves the inside or outside of the triple helical domain of fish atelocollagen.…”