nvestigating the Proteolytic Activity of Peel and Meat Thomson Orange

Proteases are among the most important industrial enzymes, accounting for about 65% of the world market for industrial enzymes and about 25% of total enzymes production. The proteases have many applications in various industries, including food industry. The extraction of functional compounds from waste and by-products in the food industry can create added value. Therefore, in this research, the proteolytic power of orange fruit extracts (peel and flesh) was studied by the methods of gelatin digestion unit (GDU) and milk cloning activity (MCA) with two water and ethanol solvents at 25 and 40°C. The comparing the mean of data was performed using SPSS 22 software and Duncan's multiple domain tests were used at 95% probability level. Charts were also done with Excel software. The results showed that the proteolytic activity of aqueous and ethanolic extracts was significantly different in both GDU and MCA methods, and the proteolytic activity of the ethanolic extract was significantly higher than that of the aqueous extract. Also, application of lower temperature levels in extraction of orange peel and higher temperatures in extraction of orange meat significantly increased proteolytic activity.