Abstract
Fresh kiwifruit has potent proteinase activity that can be ascribed to actinidin, a cysteine proteinase. Without regulating this activity, kiwifruit can not be used satisfactorily as a food ingredient for protein-based foods. We found that oryzacystatin, a rice seed cysteine proteinase inhibitor, stoichiometrically inhibits the actinidin activity and can be used in making gelatin jellies with fresh kiwifruit slices. We also found that a gelatin solution mixed with an actinidin preparation did not form a gel because 118 kd and 130 kd components in the gelatin had undergone degradation. However, gelation occurred with no appreciable degradation in these two major gelatin components when oryzacystatin was added to this actinidin preparation.
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