Comparison of the Proteolytic Effects of Hayward and Hort16A Kiwifruit Juice

Abstract

Hort16A (Actinidia chinensis) is a yellow fleshed kiwifruit variety. The proteolytic effect of Hort16A fruit was compared with that of Hayward (Actinidia deliciosa) fruit, the most common green fleshed kiwifruit. Hayward, but not Hort16A fruit inhibited the setting of gelatin jelly. While Hayward fruit juice promoted a marked degradation of the protein components in pork, that of Hort16A showed only a slight proteolytic effect. The proteolytic activity against Na-benzoyl-_DL-Arg p-nitroanilide of Hort16A fruit juice was about one-seventh of that of Hayward fruit juice. These results show that the proteolytic activity of Hort16A fruit was much lower than that of Hayward fruit.