奇異果蛋白酶

奇異果蛋白酶
	中華獼猴桃中的奇異果蛋白酶的折疊結構示意圖 From PDB 1AEC.
命名
系统命名
缩写
识别码
EC編號	3.4.22.14
CAS号	39279-27-1
数据库
IntEnz	IntEnz浏览
BRENDA	BRENDA入口
ExPASy	NiceZyme浏览
KEGG	KEGG入口
MetaCyc	代谢路径
PRIAM	概述
PDB	RCSB PDB PDBj PDBe PDBsum
基因本体	AmiGO / EGO
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PMC	相关文献
PubMed	相关文献

奇異果蛋白酶（EC 3.4.22.14；英語：Actinidain, Actinidia anionic protease, proteinase A2 of Actinidia chinensis）是一種在水果中發現的半胱氨酸蛋白酶，包括奇異果、鳳梨、芒果、香蕉和木瓜都含有這種酵素。這種酶是木瓜蛋白酶樣肽酶C1家族的一部分。[1][2][3][4]

作為奇異果中已知的過敏原[5]，該酶正在初步研究其對腸上皮細胞緊密連接蛋白的影響。[6][7]

奇異果蛋白酶在商業上可用作嫩肉劑[8][9]和用於乳製品的凝乳劑[10]。奇異果蛋白酶的變性溫度為60°C，低於類似的嫩肉酶鳳梨蛋白酶和木瓜蛋白酶的變性溫度。[11]

參考資料

Baker EN, Boland MJ, Calder PC, Hardman MJ. . Biochimica et Biophysica Acta (BBA) - Enzymology. November 1980, 616 (1): 30–4. PMID 7002215. doi:10.1016/0005-2744(80)90260-0.
Kamphuis IG, Drenth J, Baker EN. . Journal of Molecular Biology. March 1985, 182 (2): 317–29. PMID 3889350. doi:10.1016/0022-2836(85)90348-1.
Baker EN, Drenth J. . Jurnak FA, McPherson A (编). . Biological Macromolecules and Assemblies 3. New York: John Wiley and Sons. 1987: 314–368. ISBN 978-0-471-85142-4.
Gul S, Mellor GW, Thomas EW, Brocklehurst K. . The Biochemical Journal. May 2006, 396 (1): 17–21. PMC 1449998 . PMID 16445383. doi:10.1042/BJ20051501.
Maddumage R, Nieuwenhuizen NJ, Bulley SM, Cooney JM, Green SA, Atkinson RG. . Journal of Agricultural and Food Chemistry. January 2013, 61 (3): 728–39. PMID 23289429. doi:10.1021/jf304289f.
Grozdanovic MM, Čavić M, Nešić A, Andjelković U, Akbari P, Smit JJ, Gavrović-Jankulović M. . Biochimica et Biophysica Acta (BBA) - General Subjects. March 2016, 1860 (3): 516–26 [2021-07-05]. PMID 26701113. doi:10.1016/j.bbagen.2015.12.005. （原始内容存档于2021-02-28）.
Cavic M, Grozdanovic MM, Bajic A, Jankovic R, Andjus PR, Gavrovic-Jankulovic M. . Food and Chemical Toxicology. October 2014, 72: 61–8. PMID 25042511. doi:10.1016/j.fct.2014.07.012.
Bekhit AA, Hopkins DL, Geesink G, Bekhit AA, Franks P. . Critical Reviews in Food Science and Nutrition. 2014, 54 (8): 1012–31. PMID 24499119. S2CID 57554. doi:10.1080/10408398.2011.623247.
Eshamah H, Han I, Naas H, Acton J, Dawson P. . Meat Science. April 2014, 96 (4): 1494–500. PMID 24447905. doi:10.1016/j.meatsci.2013.12.010.
Katsaros GI, Tavantzis G, Taoukis PS. . Innovative Food Science & Emerging Technologies. January 2010, 11 (1): 47–51. doi:10.1016/j.ifset.2009.08.007.
Tarté R. . New York: Springer. 2008 [2021-07-05]. ISBN 978-0-387-71327-4. （原始内容存档于2021-07-09）.

外部連結

The MEROPS online database for peptidases and their inhibitors: C01.007
EC 3.4.22.14
醫學主題詞表（MeSH）：actinidain

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[1] Baker EN, Boland MJ, Calder PC, Hardman MJ. . Biochimica et Biophysica Acta (BBA) - Enzymology. November 1980, 616 (1): 30–4. PMID 7002215. doi:10.1016/0005-2744(80)90260-0.

[2] Kamphuis IG, Drenth J, Baker EN. . Journal of Molecular Biology. March 1985, 182 (2): 317–29. PMID 3889350. doi:10.1016/0022-2836(85)90348-1.

[3] Baker EN, Drenth J. . Jurnak FA, McPherson A (编). . Biological Macromolecules and Assemblies 3. New York: John Wiley and Sons. 1987: 314–368. ISBN 978-0-471-85142-4.

[4] Gul S, Mellor GW, Thomas EW, Brocklehurst K. . The Biochemical Journal. May 2006, 396 (1): 17–21. PMC 1449998 . PMID 16445383. doi:10.1042/BJ20051501.

[5] Maddumage R, Nieuwenhuizen NJ, Bulley SM, Cooney JM, Green SA, Atkinson RG. . Journal of Agricultural and Food Chemistry. January 2013, 61 (3): 728–39. PMID 23289429. doi:10.1021/jf304289f.

[6] Grozdanovic MM, Čavić M, Nešić A, Andjelković U, Akbari P, Smit JJ, Gavrović-Jankulović M. . Biochimica et Biophysica Acta (BBA) - General Subjects. March 2016, 1860 (3): 516–26 [2021-07-05]. PMID 26701113. doi:10.1016/j.bbagen.2015.12.005. （原始内容存档于2021-02-28）.

[7] Cavic M, Grozdanovic MM, Bajic A, Jankovic R, Andjus PR, Gavrovic-Jankulovic M. . Food and Chemical Toxicology. October 2014, 72: 61–8. PMID 25042511. doi:10.1016/j.fct.2014.07.012.

[8] Bekhit AA, Hopkins DL, Geesink G, Bekhit AA, Franks P. . Critical Reviews in Food Science and Nutrition. 2014, 54 (8): 1012–31. PMID 24499119. S2CID 57554. doi:10.1080/10408398.2011.623247.

[:0-9] Eshamah H, Han I, Naas H, Acton J, Dawson P. . Meat Science. April 2014, 96 (4): 1494–500. PMID 24447905. doi:10.1016/j.meatsci.2013.12.010.

[10] Katsaros GI, Tavantzis G, Taoukis PS. . Innovative Food Science & Emerging Technologies. January 2010, 11 (1): 47–51. doi:10.1016/j.ifset.2009.08.007.

[11] Tarté R. . New York: Springer. 2008 [2021-07-05]. ISBN 978-0-387-71327-4. （原始内容存档于2021-07-09）.