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3.4.22.14
collagen type II + H2O
the hydrolysis of types I and II collagen by actinidin under different pH conditions is monitored by SDS-PAGE: good digestion of type I collagen at pH 7 (phosphate buffer) or pH 8.5 (Tris-HCl buffer). In citrate buffer (pH 5.5), or acetate buffer (pH 4), the enzyme does not hydrolyze this substrate
Actinidia deliciosa
?
-
?
3.4.22.14
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the interplay of electrostatic and binding interactions determine the active center chemistry and catalytic activity
Actinidia chinensis
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?
3.4.22.14
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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
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