Table 1.
Physiological attributes of some common plant proteases.
| Name of Enzymes | Enzyme Commission Source | Source | pH Range (Optimal Range) |
Temperature (°C, Optimal Range) | Principal Action Site |
|---|---|---|---|---|---|
| Papain | EC 3.4.22.2 | Papaya latex | 4.0–9.0 (6.0–7.0) | 40–80 (60–75) | Myofibrillar protein, collagen |
| Bromelain | EC 3.4.22.32 |
Stem of pineapple | 5.0–8.5 (6.0–8.5) | 50–80 (50–65) | Collagen, myofibrillar protein |
| Ficin | EC 3.4.22.3 |
Fig latex | 4.0–9.0 (5.5–7.5) | 40–70 (45–60) | Collagen, myofibrillar protein |
| Actinidin | EC 3.4.22.14 | Kiwi fruit | 5.0–8.0 (7.0–8.5) | 40–60 | Myofibrillar proteins |
| Zingibain | EC 3.4.22.67 | Ginger rhizome | 5.0–8.5 (6.0–7.0) | 40–70 (60–70) | Collagen, myofibrillar protein |
| Cucumin | - | Cucumis trigonus Roxb | 5.0 | 40–70 | Collagen, myofibrillar protein |