Characterization of Activity of a Potential Food-Grade Leucine Aminopeptidase from Kiwifruit

<table>Effect of pH on aminopeptidase activity in extracts of the whole fruit of <i>A. deliciosa</i>. The enzyme activity at pH 9 was taken as 100%. Mean values of three different extracts <svg height="9.5625" id="M38" style="vertical-align:-0.3003pt" version="1.1" viewbox="0 0 10.1 9.5625" width="10.1" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink">
<g transform="matrix(.017,-0,0,-.017,.062,9.125)"><path d="M535 290h-212v-206h-58v206h-213v50h213v193h58v-193h212v-50zM535 -22h-483v50h483v-50z" id="xB1"></path></g>
</svg> standard errors are presented.</table>

Enzyme Research

fig1

Figure 1

Figure 1: Characterization of Activity of a Potential Food-Grade Leucine Aminopeptidase from Kiwifruit 