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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...
| Autores principales: | , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
SAGE-Hindawi Access to Research
2010
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| 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 |