Characterization of Activity of a Potential Food-Grade Leucine Aminopeptidase from Kiwifruit

Aminopeptidase (AP) activity in ripe but firm fruit of Actinidia deliciosa was characterized using L-leucine-p-nitroanilide as a substrate. The enzyme activity was the highest under alkaline conditions and was thermolabile. EDTA, 1,10-phenanthroline, iodoacetamide, and Zn(2+) had inhibitory effect w...

Descripción completa

Detalles Bibliográficos
Autores principales: Premarathne, A. A. A., Leung, David W. M.
Formato: Texto
Lenguaje:English
Publicado: SAGE-Hindawi Access to Research 2010
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2976069/
https://www.ncbi.nlm.nih.gov/pubmed/21076540
http://dx.doi.org/10.4061/2010/517283

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2976069/
https://www.ncbi.nlm.nih.gov/pubmed/21076540
http://dx.doi.org/10.4061/2010/517283

Ejemplares similares