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NTIS 바로가기Zeitschrift für Lebensmittel-Untersuchung und -Forschung, v.200 no.1, 1995년, pp.64 - 66
Pr�stamo, Guadalupe
AbstractActinidin content was determined in four kiwifruit cultivars: Hayward, Abbot, Bruno and Monty, all grown in Spain. The flesh contains the highest actinidin activity, followed by the zones with seeds and core. Among the four cultivars assayed, Bruno and Hayward had the greatest activity of ac...
ZusammenfassungDie Aktinidin-Aktivität von vier Kiwivarietäten, nämlich Hayward, Abbot, Bruno und Monty, die in Nordspanien gezüchtet werden, wurde untersucht. Das Fruchtfleisch zeigte die größte Aktivität, nachfolgend die Samenzone und das Endokarp. Unter den vier untersuchten Sorten zeigten Hayward und Bruno die größte Aktivität. Man kann die Kiwi analog zu Ananas und Papaya zur Gewinnung von Proteinase benutzen.
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