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Literature summary for 3.4.22.14 extracted from

  • Puglisi, I.; Petrone, G.; Lo Piero, A.
    A kiwi juice aqueous solution as coagulant of bovine milk and its potential in Mozzarella cheese manufacture (2014), Food Bioprod. Process., 92, 67-72.
No PubMed abstract available

Application

Application Comment Organism
biotechnology actinidin might be utilized to eliminate the milk fat globule membranes (MFGM) protein residues from cream and its derivatives Actinidia deliciosa

Organism

Organism UniProt Comment Textmining
Actinidia deliciosa
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Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
additional information the SDS–PAGE profile of cream milk treated with actinidin reveals that both caseins, whey proteins and MFGF proteins are sharply digested by the enzyme Actinidia deliciosa ?
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?

Synonyms

Synonyms Comment Organism
actinidin
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Actinidia deliciosa

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
55
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assay at Actinidia deliciosa

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7.2
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assay at Actinidia deliciosa