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EC Number	Application	Commentary	Reference
3.4.22.67	food industry	application of enzyme in food industry for cheese-making or meat tenderization. Optimization of purification protocol via three-phase partitioning system	753364
3.4.22.67	food industry	zingipain can hydrolyze the gelatin from fish skin to peptides with low average molecular weights (below 690 Da) more efficiently than that from pig skin, pig bone and bovine skin. All gelatin hydrolysates show higher antioxidative activities than non-hydrolysed gelatins. Fish skin gelatin hydrolysate obtained using ginger protease exhibits the highest degree of hydrolysis (13.08%) and antioxidant activity towards 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (97.21%) and lipid peroxidation (48.46%)	754311
3.4.22.67	nutrition	meat tenderizing agent, stability of the enzyme can be greatly improved, increasing its attractiveness as a commercial product	669676

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Release 2023.1 (January 2023)