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Literature summary for 3.4.22.14 extracted from

  • Zhu, X.; Kaur, L.; Boland, M.
    Thermal inactivation of actinidin as affected by meat matrix (2018), Meat Sci., 145, 238-244 .
    View publication on PubMed
Search for more literature for 3.4.22.14

Application

Application Comment Organism
food industry the enzyme can be used in meat tenderisation Actinidia deliciosa

Organism

Organism UniProt Comment Textmining
Actinidia deliciosa A5HII1
-
-

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
35
-
 24 h, inactivation of enzyme in fresh kiwi extract Actinidia deliciosa
40
-
 9 h, inactivation of enzyme in fresh kiwi extract Actinidia deliciosa
45
-
 1 h, inactivation of enzyme in fresh kiwi extract Actinidia deliciosa
50
-
 20 min, inactivation of enzyme in fresh kiwi extract Actinidia deliciosa
55
-
 10 min, inactivation of enzyme in fresh kiwi extract Actinidia deliciosa
60
-
 3 min, inactivation of enzyme in fresh kiwi extract Actinidia deliciosa
65
-
 3 min, inactivation of enzyme in fresh kiwi extract Actinidia deliciosa