Table 1.

Parameters for enzymatic hydrolysis of corn gluten meal.

Enzyme Type	Enzyme Amount, mg/g of Protein	pH	Temperature, °C	Time, h
Papain	40	6.5	50	0.5–5
Ficin	225.5	6.0	50	0.5–5
Bromelain	150	5.0	50	0.5–5