The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 7 Issue 2
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- Pages.87-94
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- 1994
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Purification and Characterization of a Pretense Actinidin Isolated from Cheju Kiwifruit
제주산 키위에서 분리한 단백질분해효소 Actinidin의 정제 및 특성
Abstract
A protease, actinidin, was isolated from Cheju kiwi fruit Actinidia chinesis. The enzyme was purified about 8.5 fold with the yield of 25% by column chromatographies of DEAE-Toyopearl and Sphadex. G-100. Purified enzyme gave a single protein band on polyacrylamide gel electrophoresis and its molecular weight estimated by SDS-PAGE was about 27, 000. The optimum pH and temperature were 7.0 and 4