Table 1.

Traditional plant proteases with industrial applications.

Protein	Source	pH[a]	Temp[a] [°C]	Molecular weight [kDa]	Uses	Ref.
Papain	Carica papaya (fruit, root and leaves)	5–9	65	23.4	• Meat tenderization: connective tissue and myofibrillar proteins hydrolysis. • Dairy industry: production of semisoft cheese or cream cheese), protein hydrolysates production. • Baking industry: reduction of the allergenic protein content of cereals. • Animal feed: bioactive peptides production. • Brewing and wine industry: protein aggregates solubilization. • Bioethanol production: deflocculating agent. • Tooth whitening and biomedicine: tissue repairing of venous ulcers and antibacterial activity.	[14]
Bromelain	Ananas comosus (stem and juices)	5–10	70	28–32.5	• Meat tenderization: myofibrillar proteins hydrolysis. • Fish industry: biopeptides hydrolysates production. • Alcohol production: protein aggregates solubilization. • Animal feed: protein degradation in ruminant feed degradation. • Textile industry: protein solubilization.	[15]
					• Biomedicine: blood coagulation, fibrinolysis, antibacterial activity, tissue recovering, anti‐inflammatory agent.
Ficin	Ficus carica	8	60	23.8	• Meat tenderization: myofibrillar proteins hydrolysis. • Milk clotting. • Bioactive peptides production. • Synthetic fibers hydrolysis. • Biomedicine: Production of active antibodies fragments by proteolysis, hemostatic. • Brew industry: protein extraction from barley and malt. • Meat tenderization: myofibrillar proteins hydrolysis.	[16]
Actinidin	Actinidia deliciosa (Kiwi fruit)	6	40	24.5	• Chicken and fish protein hydrolysis. • Alcohol production: protein aggregates solubilization.	[17]

[a] Optimal pH or temperature.