Based proteases are classified according to the source like

Based on Adler-Nissen’s book Enzymes
in Food Processing (1993), proteases are classified according to the source
like animal, plant and microbial, their catalytic action such as endopeptidase
or exopeptidase, and the nature of the catalytic site. Endopeptidases are the
proteases most commonly used in food processing, but in some cases their action
is supplemented with exopeptidases. Endopeptidases cleave the polypeptide chain
at particularly susceptible peptide bonds distributed along the chain, where
exopeptidases hydrolyse one amino acid. The serine proteases have greatest
activity at alkaline pH; the closely related cysteine proteases usually show
maximum activity at more neutral pH values. The aspartic proteases generally
have maximum catalytic activity at acid ph. Among our digestive enzymes, the
aspartic protease pepsin is secreted in the stomach and the serine proteases
trypsin and chymotrypsin are excreted in the duodenum, in accordance with pH
values of the digestive tract. Proteases, like other enzymes, will exhibit
increasing specific activity with increasing temperature, that is, there will
be an increase in the rate at which the substrate is hydrolysed.

Jackfruit

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Jackfruit (Artocarpus heterophyllus)
or Langka in the Philippines is one of the most prevalent and beneficial
tree in the genus Artocarpus. It is a medium size evergreen tree
normally reaching 8–25 meter (26–82 feet) in height that is easily recognized
by its fruit. The succulent, aromatic, and flavorful fruit is eaten fresh or
preserved in numerous ways. The leaves and fruit waste provide valuable feed
for cattle, pigs, and goats. Many parts of the plant including the bark, roots,
leaves, and fruit are attributed with medicinal properties. The tree can
provide many environmental services, it is highly wind tolerant and therefore
makes a good component in a windbreak or border planting. Growing in pastures,
it can provide fallen fruit for livestock, shade, and long-term timber. It
grows easily and adapts more than some other common Artocarpus species
such as breadfruit (Artocarpus altilis) (Elevitch, 2006).

Artocarpus
heterophyllus belonging to family Moraceae
is an integral part of common Indian diet and is freely available in Indian and
adjoining continents, its medicinal properties are also mentioned in other
literatures. The plant is reported to possess antibacterial, anti-inflammatory,
anti-diabetic, antioxidant and immunomodulatory properties. Artocarpus
heterophyllus is an important source of phytochemicals like morin,
dihydromorin, cynomacurin, artocarpin, isoartocarpin, cyloartocarpin,
artocarpesin, oxydihydroartocarpesin, artocarpetin, norartocarpetin,
cycloartinone, betulinic acid, artocarpanone and heterophylol which are useful
in fever, boils, wounds, skin diseases, convulsions, diuretic, constipation,
ophthalmic disorders and snake bite etc. (Prakash et al., 2009)

According to Swami et al., (2012), jackfruit
is an ancient fruit that is widely consumed as a fresh fruit. The use of
jackfruit bulbs and its parts has also been reported since ancient times for
their therapeutic qualities. The beneficial physiological effects may also have
preventive application in a variety of pathologies. The health benefits of
jackfruit have been recognized to its wide range of physicochemical
applications. In India, jackfruit leaves are used as food wrappers in cooking.
Its bacteriolytic activity is equal to that of papaya latex. Dried jackfruit
latex yields artostenone, convertible to artosterone, a compound with marked
androgonic action. Mixed with vinegar, the latex promotes healing of abscesses,
snakebite and reduces glandular swellings. The ash of jackfruit leaves, burned
with corn and coconut shells, is used alone or mixed with coconut oil to heal
ulcers.

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