蛋白酶（英語：protease，proteinase）又称蛋白水解酶（proteolytic enzyme）[1]、肽酶（peptidase），是生物體內的一類酶（酵素），它們能夠分解蛋白質。分解方法是打斷那些將氨基酸連結成多肽鏈的肽鍵。
蛋白酶是重要的工業酶，佔全球總酶銷售量約六成，其中七成用於工業用途的蛋白酶用於食品發酵等方面[2]，例如酸性蛋白酶用於傳統發酵食品和調味品的生產[3][4]及催化酪蛋白沈澱；中性蛋白酶因能夠去除水解產物的苦味而令醬油脫苦[5]；鹼性蛋白酶應用於食品烘烤等方面[6]，因為能夠有效提高生麵團的延性和韌性，並且增強麵包的起泡性。
目前已知的蛋白酶可以分成以下六大類：
参考文献[编辑]
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