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DEVELOPMENT AND DISTRIBUTION OF ACTINIDIN IN KIWIFRUIT (ACTINIDIA CHINENSIS) AND ITS PARTIAL CHARACTERIZATION
Author(s) -
LEWIS DEBORAH A.,
LUH B.S.
Publication year - 1988
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1988.tb00363.x
Subject(s) - actinidia chinensis , actinidia , chemistry , postharvest , ripening , food science , protease , horticulture , biochemistry , enzyme , biology
The actinidin activity in kiwifruit increased 3‐fold after 3 weeks postharvest ripening at 5°C with a 15% decrease in specific activity. Actinidin activity is highest in the pulp of ripe fruit at 27,600 U/kg fruit. The thiol protease actinidin from kiwifruit was extracted and purified 26‐fold to a specific activity of 57 U/mg with K m = 91 μM and k cat = 101 s −1 towards N‐α‐CBZ‐lysine p‐nitrophenyl ester at pH 6.0 and 25°C.