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Literature summary for 3.4.22.14 extracted from

  • Homaei, A.; Etemadipour, R.
    Improving the activity and stability of actinidin by immobilization on gold nanorods (2015), Int. J. Biol. Macromol., 72, 1176-1181.
    View publication on PubMed

Inhibitors

Inhibitors Comment Organism Structure
Ba2+ addition leads to inhibition of free actinidin whereas immobilized actinidin shows a much weaker inhibition Actinidia deliciosa
Ca2+ addition leads to inhibition of free actinidin whereas immobilized actinidin shows a much weaker inhibition Actinidia deliciosa
Co2+ addition leads to inhibition of free actinidin whereas immobilized actinidin shows a much weaker inhibition Actinidia deliciosa
Fe2+ addition leads to inhibition of free actinidin whereas immobilized actinidin shows a much weaker inhibition Actinidia deliciosa
Mg2+ addition leads to inhibition of free actinidin whereas immobilized actinidin shows a much weaker inhibition Actinidia deliciosa
Mn2+ addition leads to inhibition of free actinidin whereas immobilized actinidin shows a much weaker inhibition Actinidia deliciosa
Zn2+ addition leads to inhibition of free actinidin whereas immobilized actinidin shows a much weaker inhibition Actinidia deliciosa

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.0125
-
casein pH 8.5, 20°C, free actinidin Actinidia deliciosa
0.01592
-
casein pH 8.5, 20°C, immobilized actinidin Actinidia deliciosa

Organism

Organism UniProt Comment Textmining
Actinidia deliciosa
-
-
-

Storage Stability

Storage Stability Organism
20°C, 30 days, free actinidin shows no activity while immobilized actinidin shows 90% activity Actinidia deliciosa
4°C, 60 days, free actinidin shows no activity while immobilized actinidin shows 80% activity Actinidia deliciosa

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
casein + H2O
-
Actinidia deliciosa ?
-
?

Synonyms

Synonyms Comment Organism
actinidin
-
Actinidia deliciosa

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
20
-
assay at Actinidia deliciosa
40
-
optimal temperature, free actinidin Actinidia deliciosa
60
-
optimal temperature, immobilized actinidin Actinidia deliciosa

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
70
-
half life: 12 min free actinidin Actinidia deliciosa
80
-
half life: 4 min free actinidin, 32 min immobilized actinidin Actinidia deliciosa

Turnover Number [1/s]

Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
20.74
-
casein pH 8.5, 20°C, immobilized actinidin Actinidia deliciosa
29.2
-
casein pH 8.5, 20°C, free actinidin Actinidia deliciosa

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7
-
optimal temperature, free actinidin Actinidia deliciosa
8.5
-
assay at Actinidia deliciosa
8.5
-
optimal temperature, immobilized actinidin Actinidia deliciosa

pH Stability

pH Stability pH Stability Maximum Comment Organism
3 12 immobilized actinidin is more stable than free form at pH 3 and pH 12 after 60 min incubation leading to 30% residual activity of immobilized form and complete inactivation of the free form Actinidia deliciosa

kcat/KM [mM/s]

kcat/KM Value [1/mMs-1] kcat/KM Value Maximum [1/mMs-1] Substrate Comment Organism Structure
1300
-
casein pH 8.5, 20°C, immobilized actinidin Actinidia deliciosa
2330
-
casein pH 8.5, 20°C, free actinidin Actinidia deliciosa