Activating Compound | Comment | Organism | Structure |
---|---|---|---|
L-cysteine | the enzyme is activated in 20 mM potassium phosphate buffer, pH 6.5 containing 52 mM L-cysteine and 2 mM EDTA (1:1 (v/v)) for 1 h at 45°C | Actinidia deliciosa |
Application | Comment | Organism |
---|---|---|
medicine | actinidin is a biomarker of kiwifruit allergy | Actinidia deliciosa |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
22000 | - |
x * 22000, active enzyme, SDS-PAGE | Actinidia deliciosa |
30000 | - |
x * 30000, thermally inactivated enzyme, SDS-PAGE | Actinidia deliciosa |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
casein + H2O | Actinidia deliciosa | - |
? | - |
? | |
Gelatin + H2O | Actinidia deliciosa | - |
? | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Actinidia deliciosa | - |
cultivar Hayward | - |
Purification (Comment) | Organism |
---|---|
DEAE-Sephadex A-50 gel filtration and SP-Sephadex C-50 gel filtration | Actinidia deliciosa |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
fruit | - |
Actinidia deliciosa | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
casein + H2O | - |
Actinidia deliciosa | ? | - |
? | |
Gelatin + H2O | - |
Actinidia deliciosa | ? | - |
? |
Subunits | Comment | Organism |
---|---|---|
? | x * 22000, active enzyme, SDS-PAGE | Actinidia deliciosa |
? | x * 30000, thermally inactivated enzyme, SDS-PAGE | Actinidia deliciosa |
Synonyms | Comment | Organism |
---|---|---|
Act d 1 | - |
Actinidia deliciosa |
actinidin | - |
Actinidia deliciosa |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
95 | - |
the enzyme is thermally inactivated after 5 min at 95°C | Actinidia deliciosa |