高度に精製したキウイフルーツプロテアーゼ(アクチニジン)の自己消化に及ぼす温度の影響

概要

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In this study we examined the effect of temperature on self-degradation of a highly purified protease derived from kiwi fruit (Actinidia chinensis). The results obtained were as follows : 1) A protease was purified to honmogeneity from kiwi fruit with a 42% activity yield. 2) Caseinolytic activity of purified protease increased linearly up to 20 min at 30℃. 3) The purified protease maintained nearly all of its caseinolytic activity after 30 min at 30-50℃, but the activity completely disappeared after 20 min at 70℃ and after 3 min at 100℃. 4) The purified protease maintained not only peptide chain of itself but also its caseinolytic activity after 24h at 30℃. On the other hand, after heating for 24h at 50℃, the caseinolytic activity decreased to a level of 8% even though the peptide chain of itself had not degraded. These results suggest that the protease purified from kiwi fruit has a high resistance against self-degradation by heat treatment.
社団法人日本家政学会の論文
1994-07-15