The Effects of Cyanate in Urea Solutions on the Gel Electrophoresis of the Subunits of Soybean 11S Globulin

For the screening of potent proteases of plant origin, gelatinolytic activities were measured for various vegetables and fruits. Green asparagus, kiwi fruit and miut were found to possess high proteolytic activities. Optimum temperatures for the activities of green asparagus and miut were 40 to 45°C and that of kiwi fruit was 60°C. Optimum pHs for the three activities were in neutral or slightly alkaline regions. The proteolytic enzymes of kiwi fruit and miut were stimulated by cysteine and EDTA but that of green asparagus was unaffected by them.