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Literature summary extracted from
- A kiwi juice aqueous solution as coagulant of bovine milk and its potential in Mozzarella cheese manufacture (2014), Food Bioprod. Process., 92, 67-72.
No PubMed abstract available
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 3.4.22.14 | biotechnology | actinidin might be utilized to eliminate the milk fat globule membranes (MFGM) protein residues from cream and its derivatives | Actinidia deliciosa |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.22.14 | Actinidia deliciosa | - |
- |
- |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.4.22.14 | additional information | the SDSPAGE profile of cream milk treated with actinidin reveals that both caseins, whey proteins and MFGF proteins are sharply digested by the enzyme | Actinidia deliciosa | ? | - |
? |  |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.4.22.14 | actinidin | - |
Actinidia deliciosa |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.22.14 | 55 | - |
assay at | Actinidia deliciosa |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.22.14 | 7.2 | - |
assay at | Actinidia deliciosa |
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Release 2023.1 (January 2023)
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