[1][2][3][4] As a known allergen in kiwifruit,[5] the enzyme is under preliminary research for its effect on tight junction proteins of intestinal epithelial cells.

[6][7] Actinidain is commercially useful as a meat tenderiser[8][9] and in coagulating milk for dairy products, like yogurt and cheese.

[10] The denaturation temperature of actinidain is 60 °C (140 °F), lower than that of similar meat tenderising enzymes bromelain from pineapple and papain from papaya.

[16] Actinidain has been found to have a detrimental effect on the larvae of Spodoptera litura, however not enough research has been done into whether the enzyme can be used as a pesticide.

[18] Actinidain is first produced in the kiwi when it is about half its size and then increases in both protease activity and enzyme production until the fruit is fully matured.

[14][15] The active site includes cysteine and histidine residues that are conserved across several other proteins in the fruit peptidase family.

[19][20] There does not appear to be any trend when looking at who is allergic to kiwi as it varies within age, geographical differences, and other characteristics clinicians use to track allergens, although the allergy often presents itself as mild symptoms in the mouth.