“…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).…”