23.6.5 E
z m Derived from P
l T Sources
23.6.5.1 Actinidin
Kiwi fruits are the source of actinidin E
z
m , which is a proteolytic E
z
m . Actinidin
plays a vital role in aiding the digestive process (Mann et al. 2001). Kiwi fruits
rather than actinidin also contain other E
z
m which have no functions or little
functions (Yamada et al.2008). There is also a wide range of E
z
m involved in the
ripening of kiwi fruit, particularly E
z
m involved in polysaccharide and oligosaccharide metabolism and in the development of flavor and aroma compounds
(Zengion and Yarnell 2011). Some E
z
m influence flavor, texture and nutritional
values, during storage, processing and preparation of kiwifruit (Caballero et al.
2003).
23.6.5.2 a-Amylase
The major source of alpha-amylase (a-Amylase) is malted barley. It is an
oligosaccharide endoglycosidase having the character to cleave an internal glycosidic bond within a poly or oligosaccharide. It requires calcium for producing
activity along with certain anions like chloride, phosphate and others (Ott and Lu
1991). a-Amylase can be produced from certain tissues, the forms found in serum
are most often from the pancreas and salivary glands. a-Amylase can be found in a
variety of B
D
Y fluids and some E
z
m are also found in urine in healthy individuals.
The chief purpose in testing amylase, especially when the symptoms are present, is
to diagnose pancreatitis and other primary and secondary pancreatic pathologies
(Moridani and Bromberg 2003). We can make this more specific by testing amylase
iso E
z
m specific to pancreas. It also plays a vital role in diagnosing cancers other
than pancreatic cancer like myeloma, ovarian cancer, etc. (Moriyama 2008).
23.6.5.3 b-Amylase
The key source of beta-Amylase (b -Amylase) is also malted barley. It is exo E
z
m
that able to cleave alpha (1, 4) linkage from the non-reducing end of the polymeric
chains and release maltose, the disaccharide (Pal et al. 2020). It acts alone and can
Table 23.14 List of E
z
m
received from yeast source
E
z
m
EC
number
Source
Industrial use
Invertase
3.2.1.26
Saccharomyces
Confectionery
Lactase
3.2.1.23
Kluvveromyces
Dairy
Lipase
3.1.1.3
Candida
Food
Raffinase
3.2.1.22
Saccharomyces
Food
23 Protein and Enzymes Isolated from Plant Sources …
813
z m Derived from P
l T Sources
23.6.5.1 Actinidin
Kiwi fruits are the source of actinidin E
z
m , which is a proteolytic E
z
m . Actinidin
plays a vital role in aiding the digestive process (Mann et al. 2001). Kiwi fruits
rather than actinidin also contain other E
z
m which have no functions or little
functions (Yamada et al.2008). There is also a wide range of E
z
m involved in the
ripening of kiwi fruit, particularly E
z
m involved in polysaccharide and oligosaccharide metabolism and in the development of flavor and aroma compounds
(Zengion and Yarnell 2011). Some E
z
m influence flavor, texture and nutritional
values, during storage, processing and preparation of kiwifruit (Caballero et al.
2003).
23.6.5.2 a-Amylase
The major source of alpha-amylase (a-Amylase) is malted barley. It is an
oligosaccharide endoglycosidase having the character to cleave an internal glycosidic bond within a poly or oligosaccharide. It requires calcium for producing
activity along with certain anions like chloride, phosphate and others (Ott and Lu
1991). a-Amylase can be produced from certain tissues, the forms found in serum
are most often from the pancreas and salivary glands. a-Amylase can be found in a
variety of B
D
Y fluids and some E
z
m are also found in urine in healthy individuals.
The chief purpose in testing amylase, especially when the symptoms are present, is
to diagnose pancreatitis and other primary and secondary pancreatic pathologies
(Moridani and Bromberg 2003). We can make this more specific by testing amylase
iso E
z
m specific to pancreas. It also plays a vital role in diagnosing cancers other
than pancreatic cancer like myeloma, ovarian cancer, etc. (Moriyama 2008).
23.6.5.3 b-Amylase
The key source of beta-Amylase (b -Amylase) is also malted barley. It is exo E
z
m
that able to cleave alpha (1, 4) linkage from the non-reducing end of the polymeric
chains and release maltose, the disaccharide (Pal et al. 2020). It acts alone and can
Table 23.14 List of E
z
m
received from yeast source
E
z
m
EC
number
Source
Industrial use
Invertase
3.2.1.26
Saccharomyces
Confectionery
Lactase
3.2.1.23
Kluvveromyces
Dairy
Lipase
3.1.1.3
Candida
Food
Raffinase
3.2.1.22
Saccharomyces
Food
23 Protein and Enzymes Isolated from Plant Sources …
813