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EC number
CAS number 246044-91-7
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Zingibain, zingipain, or ginger protease (EC is a cysteine protease enzyme found in ginger (Zingiber officinale) rhizomes.[1][2][3] It catalyses the preferential cleavage of peptides with a proline residue at the P2 position. It has two distinct forms, ginger protease I (GP-I) and ginger protease II (GP-II).[4]


Zingipain curdles milk, and has been suggested as a vegetable rennet for cheese production.[5] It is also used to make the Cantonese dish ginger milk curd.[6]

Like papain from papayas and bromelain from pineapples, it is used as a meat tenderizer.[7] However, extracted zingibain is unstable, with a half-life of about 2 days at 5°C, making it problematic for commercial applications.[8]

See also[edit]


  1. ^ Choi, K.H.; Laursen, R.A. (2000). "Amino-acid sequence and glycan structures of cysteine proteases with proline specificity from ginger rhizome Zingiber officinale". Eur. J. Biochem. 267: 1516–1526. PMID 10691991. doi:10.1046/j.1432-1327.2000.01152.x. 
  2. ^ Ohtsuki, K.; Taguchi, K.; Sato, K.; Kawabata, M. (1995). "Purification of ginger proteases by DEAE-Sepharose and isoelectric focusing". Biochim. Biophys. Acta. 1243: 181–184. PMID 7873561. doi:10.1016/0304-4165(94)00145-n. 
  3. ^ Choi, K.H.; Laursen, R.A.; Allen, K.N. (1999). "The 2.1 Å structure of a cysteine protease with proline specificity from ginger rhizome, Zingiber officinale". Biochemistry. 38: 11624–11633. PMID 10512617. doi:10.1021/bi990651b. 
  4. ^ X. W. Huang; L. J. Chen; Y. B. Luo; H. Y. Guo; F. Z. Ren (2011). "Purification, characterization, and milk coagulating properties of ginger proteases". Journal of Dairy Science. 94: 2259–2269. doi:10.3168/jds.2010-4024. 
  5. ^ X.W. Huang; L.J. Chen; Y.B. Luo; H.Y. Guo; F.Z. Ren (May 2011). "Purification, characterization, and milk coagulating properties of ginger proteases". Journal of Dairy Science. 98 (5): 2259–2269. doi:10.3168/jds.2010-4024. 
  6. ^ http://blog.khymos.org/2014/02/24/ginger-milk-curd/
  7. ^ Minh Haa; Alaa El-Din A. Bekhit; Alan Carnea; David L. Hopkins (2012). "Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins". Food Chemistry. 134 (1). doi:10.1016/j.foodchem.2012.02.071. 
  8. ^ Pitaya Adulyatham; Richard Owusu-Apenten (April 2005). "Stabilization and Partial Purification of a Protease from Ginger Rhizome (Zingiber offinale Roscoe)". Journal of Food Science. doi:10.1111/j.1365-2621.2005.tb07130.x. 

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