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Protease activities were measured in beans and green peppers used as cooking material or a side dish. Protease in yellow soybean and black soybean were high activities (255 unit and 186 unit, respectively) among soybeans and green papers. Kwari pepper that had highest activity of protease among green peppers showed 58 unit of protease activity. After dialysis, remaining activities of soybeans and green peppers were 67-77% and 22-63%, respectively. Remaining activities in yellow soybean, black soybean, mungbean and small red bean were 82%, 77%, 72% and 67%, respectively. And those in green pepper, Kwari pepper and Chungyang pepper were 63%, 55% and 23%, respectively. In the result of thawing after freezing the proteases, remaining activities in beans and green peppers were 75-100% and 45-82%, respectively. The protease activities in beans and green peppers were decreasing with increasing heating time at 60℃. After 10 min of heat treatment, the activities were sharply decreased. Proteolytic effects in beans and green peppers on plant protein sources (soytone and malt extract) were higher than animal protein sources (collagen, elastin, fibrin, casein and gelatin). Those on collagen and elastin were higher than the others of animal protein sources.
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