Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins

► Commercial proteases exhibit different characteristics using various substrates. ► The proteases initiate the hydrolysis of collagen by acting on collagen type I α-1. ► Zingibain had higher affinity toward collagen than papain and bromelain. ► Commercial actinidin had moderate hydrolysing activity toward meat protein.