Optimizing Extraction Conditions of Actinidin from Kiwifruit (Actinidia deliciosa)

Abstract

Kiwifruit (Actinidia deliciosa) is one many fruits that is rich of enzymes like Actinidin. Actinidin is a member of cysteine protease. In this study, different parameters and conditions were tested for optimal Actinidin extraction from kiwifruit. The tested parameters are optimum buffers, pH, Molarity, time, and amounts (gm) of kiwifruit to volume (ml) of buffer ratio. The best buffer for Actinidin extraction from kiwifruit was Sodium phosphate because it gave high activity, with casein as a substrate. The next experiments used sodium phosphate as an optimal buffer for Actinidin extraction and casein as a substrate, detected the optimal Actinidin extraction conditions were carried out at pH 7.0, 0.1 M of sodium phosphate, 2.5 min of extraction time, 1:0.5 (gm of kiwifruit fruit/ v of sodium phosphate buffer) extraction percentage, and 30 min of incubation time. Also this study showed that the maximum enzyme activity for Actinidin extracted from kiwifruit was at pH 7and at 30 min of incubation with casein as substrate.

Keywords

• Actinidin, Kiwifruit, enzyme activity, Actinidin extraction.