Actinidain
| actinidain | |||||||||
|---|---|---|---|---|---|---|---|---|---|
Biological assembly image of actinidain from Actinidia chinensis. From PDB: 1AEC. | |||||||||
| Identifiers | |||||||||
| EC no. | 3.4.22.14 | ||||||||
| CAS no. | 39279-27-1 | ||||||||
| Databases | |||||||||
| IntEnz | IntEnz view | ||||||||
| BRENDA | BRENDA entry | ||||||||
| ExPASy | NiceZyme view | ||||||||
| KEGG | KEGG entry | ||||||||
| MetaCyc | metabolic pathway | ||||||||
| PRIAM | profile | ||||||||
| PDB structures | RCSB PDB PDBe PDBsum | ||||||||
| Gene Ontology | AmiGO / QuickGO | ||||||||
| |||||||||
Actinidain (EC 3.4.22.14, actinidin, Actinidia anionic protease, proteinase A2 of Actinidia chinensis) is a type of cysteine protease enzyme found in fruits, including kiwifruit (genus Actinidia), pineapple, mango, banana, figs, and papaya. It is part of the peptidase C1 family of papain-like proteases.
Actinidain is an allergen in kiwifruit.
Actinidain is commercially used as a meat tenderizer and in coagulating milk for dairy products, like yogurt and cheese. The denaturation temperature of actinidain is 60 °C (140 °F), lower than that of similar meat tenderizing enzymes bromelain from pineapple and papain from papaya.