Table 1. Enzyme characteristics

Enzyme	Source	Optimum conditions		Type
		Temperature (°C)	pH
Alcalase	Bacillus sp.	50-60	8.0-9.0	Endo
Neutrase	B. amyloliquefaciens	45	6.0-7.0	Endo
Protamex	Bacillus sp.	35-60	5.5-7.5	Complex
Flavourzyme	Aspergillus sp.	45-50	5.0-7.0	Complex
Collupulin	Caruca papaya	50-70	5.0-7.5	Endo
Ficin	Ficus carica	45-55	5.0-6.0	Endo