Table 1.

Maximum activity of Bromelain, Alcalase, Flavourzyme, and A. saitoi protease against WG.

Proteolytic Preparation	Optimal pH/T	Activity
Bromelain	6.0/60 °C	188.7 ± 9.7 b U/g	3145 ± 162 b nkat/g
Alcalase	8.0/55 °C	224.2 ± 4.8 c U /mL	3737 ± 80 c nkat/mL
Flavourzyme	5.5/50 °C	137.2 ± 5.1 a U/mL	2286 ± 85 a nkat/mL
A. saitoi protease	4.0/55 °C	125.3 ± 7.7 a U/g	2088 ± 128 a nkat/g

Data are mean values for n = 4 ± SD. Column values marked with different letters are significantly different (Bonferroni post-hoc test, p < 0.05).