“…Other sources include meat, fish, eggs, plant sources such as soy and wheat (Hartmann and Meisel, 2007). The most commonly used enzymes for the production of bioactive peptides, for instance, from fish proteins include Alcalase 2.4 L FG, Papain, Pepsin, Trypsin, a-chymotrypsin, Pancreatin, Flavourzyme, Pronase, Neutrase, Protamex, Bromelain, Cryotin F, Protease N, Protease A, Orientase, Thermolysin, and Validase (Raghavan and Kristinsson, 2008;Ren et al, 2008;Samaranayaka and Li-chan, 2008;Je et al, 2009;Hsu, 2010;Ngo et al, 2010). Some of these enzymes are also used for production of bioactive peptides from other sources.…”