ShareDEVELOPMENT AND DISTRIBUTION OF ACTINIDIN IN KIWIFRUIT (ACTINIDIA CHINENSIS) AND ITS PARTIAL CHARACTERIZATION.
Author(s) : LEWIS D. A., LUH B. S.
Type of article: Article
Summary
THE ACTIVITY OF THE ACTINIDIN INCREASES THREEFOLD AFTER 3 WEEKS OF STORAGE AT 278 K (5 DEG C), WITH A LOSS OF 15% OF THE SPECIFIC ACTIVITY. THE ACTIVITY IS THE HIGHEST IN THE PULP OF THE RIPE FRUIT. CHARACTERISTICS OF THE ACTIVITY OF THE ISOLATED AND PURIFIED(26 TIMES) THIOL PROTEASE ACTINIDIN IN KIWIFRUIT. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-243380.
Details
- Original title: DEVELOPMENT AND DISTRIBUTION OF ACTINIDIN IN KIWIFRUIT (ACTINIDIA CHINENSIS) AND ITS PARTIAL CHARACTERIZATION.
- Record ID : 1989-1389
- Languages: English
- Source: J. Food Biochem. - vol. 12 - n. 2
- Publication date: 1988
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Indexing
- Themes: Fruit
- Keywords: Chilling; Enzyme; Kiwifruit; Development; Tropical fruit
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