Peptidases are commonly designated as protease (EC 3.4), which is an important group of enzymes produced mainly for food, pharmaceutical, detergent, leather and textile industries. In food processing, proteases are used extensively for the modification and improvement of protein functionality, production of protein hydrolyzates, meat tenderization, utilization of different by-products, as well as for catalysis of the plastein reactions. A limited hydrolysis is advantageous to improve protein functional properties, such as solubility, emulsifying capacity and foaming and gel forming ability....