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Literature summary for 3.4.22.14 extracted from
- Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product (2009), J. Food Sci., 74, C221-C226.
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | actinidin is used as a beef tenderizer, use of actinidin-tenderized beef significantly improves emulsion stability, texture, and organoleptic properties of the sausage product | Actinidia chinensis |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 23000 | - |
SDS-PAGE | Actinidia chinensis |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Actinidia chinensis | - |
cultivar Hiward | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| ammonium sulfate precipitation and DEAE-Sephadex gel filtration | Actinidia chinensis |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| fruit | - |
Actinidia chinensis | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| Hemoglobin + H2O | - |
Actinidia chinensis | ? | - |
? |  |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| actinidin | - |
Actinidia chinensis |
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Release 2023.1 (January 2023)
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