Proteolytic Enzymes in Green Asparagus, Kiwi Fruit and Miut: Occurrence and Partial Characterization

Abstract

For the screening of potent proteases of plant origin, gelatinolytic activities were measured for various vegetables and fruits. Green asparagus, kiwi fruit and miut were found to possess high proteolytic activities. Optimum temperatures for the activities of green asparagus and miut were 40 to 45°C and that of kiwi fruit was 60°C. Optimum pHs for the three activities were in neutral or slightly alkaline regions. The proteolytic enzymes of kiwi fruit and miut were stimulated by cysteine and EDTA but that of green asparagus was unaffected by them. © 1982, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.