Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary 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

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

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.4.22.14 0.0125
-
 casein pH 8.5, 20°C, free actinidin Actinidia deliciosa
3.4.22.14 0.01592
-
 casein pH 8.5, 20°C, immobilized actinidin Actinidia deliciosa

Organism

EC Number Organism UniProt Comment Textmining
3.4.22.14 Actinidia deliciosa
-
-
-

Storage Stability

EC Number Storage Stability Organism
3.4.22.14 20°C, 30 days, free actinidin shows no activity while immobilized actinidin shows 90% activity Actinidia deliciosa
3.4.22.14 4°C, 60 days, free actinidin shows no activity while immobilized actinidin shows 80% activity Actinidia deliciosa

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.22.14 casein + H2O
-
 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 20
-
 assay at Actinidia deliciosa
3.4.22.14 40
-
 optimal temperature, free actinidin Actinidia deliciosa
3.4.22.14 60
-
 optimal temperature, immobilized actinidin Actinidia deliciosa

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.4.22.14 70
-
 half life: 12 min free actinidin Actinidia deliciosa
3.4.22.14 80
-
 half life: 4 min free actinidin, 32 min immobilized actinidin Actinidia deliciosa

Turnover Number [1/s]

EC Number Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
3.4.22.14 20.74
-
 casein pH 8.5, 20°C, immobilized actinidin Actinidia deliciosa
3.4.22.14 29.2
-
 casein pH 8.5, 20°C, free actinidin Actinidia deliciosa

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.4.22.14 7
-
 optimal temperature, free actinidin Actinidia deliciosa
3.4.22.14 8.5
-
 assay at Actinidia deliciosa
3.4.22.14 8.5
-
 optimal temperature, immobilized actinidin Actinidia deliciosa

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.4.22.14 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]

EC Number kcat/KM Value [1/mMs-1] kcat/KM Value Maximum [1/mMs-1] Substrate Comment Organism Structure
3.4.22.14 1300
-
 casein pH 8.5, 20°C, immobilized actinidin Actinidia deliciosa
3.4.22.14 2330
-
 casein pH 8.5, 20°C, free actinidin Actinidia deliciosa