Actinidain

[ Other Name ] Kiwi Enzyme
[ Herb Source ] Kiwi fruit
[ CAS NO. ] 39279-27-1
[ Specification ] 99%
[ Appearance ] Off-white to light green powder

[ Function ]
1. Prevent gelatin from solidifying;
2. Has a certain water retention function;
3. Help digest protein in the body;
4. As tenderizer;

About Actinidain
Kiwi fruit is not only a fruit with high nutritional value, but also the protease contained in kiwi fruit is also a good meat tenderizer. Actinidain is recovered from kiwi fruit juice by ultrafiltration, and after vacuum drying, the protease powder product can be prepared, which can be used as a tenderizer for meat. The best temperature for actinidain to tenderize meat is 60°C, and the tenderizing effect is also better in the temperature range of 55-65°C. When tenderizing, the pH value is 5-7, that is, the effect of tenderizing meat is better in an acidic environment.
When actinidain is used in the processing of meat products, the prepared commercial tenderizer containing the protease is generally used. When dealing with thick and old meat, this commercial tenderizer can be poured into warm water, stirred evenly, and different tenderization methods can be adopted according to the shape and size of the meat raw materials. For large pieces of meat, first use iron needles to poke some deep holes on the top, apply the solution containing tenderizer, or inject with a multi-needle injection machine, so that the tenderizer can penetrate into the inside of the meat piece. For the tenderization of shredded meat and meat flakes, just mix them into the solution or slurry containing tenderizer, and then they can be used for processing after stirring evenly. When using actinidain as a tenderizer, the temperature must not be too high. If it exceeds 75°C, the tenderizing effect of meat will be significantly reduced.
Kiwi contains an enzyme called actinidain, which is known for its protein-dissolving properties, helps digest proteins in the body, and may also help patients with irritable bowel syndrome.
Actinidain, a highly active cysteine ​​protease that breaks down a variety of food proteins more thoroughly and faster than the body's digestive enzymes, may also play a role in maintaining muscle health by strengthening the Digestion of food protein improves protein absorption, which is associated with muscle activity (bowel motility).