Table 1.

Plant proteases used in the production of bioactive peptides

Protease	Protein source	Time [min]	Degreeof hydrolysis [%]	Bioactive peptide sequences	Biological properties	Reference
Papain	porcine liver	420	–	APAAIGPYSQAVLVDR, GLNQALVDLHALGSAR	antioxidant	López-Pedrouso et al. (2020)
	buffalo skim milk retentate	240	23	FPGPIPK, IPPK, IVPN, YPSG, HPFA, KFQ	antihepatotoxic and antioxidant	Abdel-Hamid et al. (2019)
	camel milk protein	540	35	MPSKPPLL	antidiabetic and antiobesity	Mudgil et al. (2019a)
	rice bran	150	33	–	antioxidant and anticarcinogenic	Singh et al. (2018)
	chia expeller	120	15	–	antioxidant	Cotabarren et al. (2018)
Bromelain	brown rice	180	–	FGGSGGPGG, ESDVVSDL, GSGVGGAK	ACE inhibitory, antioxidant, and flavor characteristics	Selamassakul et al. (2020)
	porcine liver	240	–	–	antimicrobial	Borrajo et al. (2020)
	stone fish	240	44.59	–	ACE inhibitory	Auwal et al. (2017)
Ficin	goat milk casein	180	–	–	antimicrobial	Esmaeilpour et al. (2016)
Salpichroin	whey	1200	8	–	antioxidant	Rocha et al. (2017)
Pomiferin	bovine casein	180	17.1	YQEPVLGPVRGPFPIIV, RFFVAPFPE	ACE inhibitory	Corrons et al. (2017)
	soy protein isolate	90	36.2	LQSGDALRVPSGTTYY, LNSGDALRVPSGTTYY	antioxidant	Reyes Jara et al. (2018)
	whey	180	31.3	KGYGGVSL	ACE inhibitory and antioxidant	Bertucci et al. (2015)
Asian pumpkin	whey	300	30.5	–	dipeptidyl peptidase-IV, alpha-glucosidase,and ACE inhibitory	Babij et al. (2014)
	egg yolk	240	46	LAPSLPGKPKPD	ACE inhibitory	Eckert et al. (2014)