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Literature summary extracted from
- Thermal inactivation of actinidin as affected by meat matrix (2018), Meat Sci., 145, 238-244 .
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 3.4.22.14 | food industry | the enzyme can be used in meat tenderisation | Actinidia deliciosa |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.22.14 | Actinidia deliciosa | A5HII1 | - |
- |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.22.14 | 35 | - |
24 h, inactivation of enzyme in fresh kiwi extract | Actinidia deliciosa |
| 3.4.22.14 | 40 | - |
9 h, inactivation of enzyme in fresh kiwi extract | Actinidia deliciosa |
| 3.4.22.14 | 45 | - |
1 h, inactivation of enzyme in fresh kiwi extract | Actinidia deliciosa |
| 3.4.22.14 | 50 | - |
20 min, inactivation of enzyme in fresh kiwi extract | Actinidia deliciosa |
| 3.4.22.14 | 55 | - |
10 min, inactivation of enzyme in fresh kiwi extract | Actinidia deliciosa |
| 3.4.22.14 | 60 | - |
3 min, inactivation of enzyme in fresh kiwi extract | Actinidia deliciosa |
| 3.4.22.14 | 65 | - |
3 min, inactivation of enzyme in fresh kiwi extract | Actinidia deliciosa |
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Release 2023.1 (January 2023)
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