EC Number | Application | Comment | Organism |
---|---|---|---|
3.4.22.14 | 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 |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.4.22.14 | 23000 | - |
SDS-PAGE | Actinidia chinensis |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.4.22.14 | Actinidia chinensis | - |
cultivar Hiward | - |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.4.22.14 | ammonium sulfate precipitation and DEAE-Sephadex gel filtration | Actinidia chinensis |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.4.22.14 | fruit | - |
Actinidia chinensis | - |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.4.22.14 | Hemoglobin + H2O | - |
Actinidia chinensis | ? | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.4.22.14 | actinidin | - |
Actinidia chinensis |