protease

From prote(in) + -ase.

• IPA^(key): /ˈpɹəʊtɪeɪz/

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protease (plural proteases)

1. (biochemistry) An enzyme that cuts or cleaves proteins.
   • 1903 November 2, S. G. Hedin, “On the presence of a proteolytic enzyme in the normal serum of the ox”, in The Journal of Physiology, volume 30, number 2, page 195:

     As a matter of fact the casein protease digests boiled and coagulated serum far more easily than unboiled serum, as set forth by the following experiments.

   • 1948 September 20, Margaret R. McDonald, “A method for the preparation of "protease-free" crystalline ribonuclease”, in Journal of General Physiology, volume 32, number 1, page 39:

     All were tested for their ability to clot milk and to hydrolyze denatured hemoglobin, egg albumin, protamine (salmon), histone (calf thymus), and benzoyl-l-arginineamide. In no case was any trace of protease activity detected.

   • 2015, Raja Sivamani, Jared R. Jagdeo, Peter Elsner, Cosmeceuticals and Active Cosmetics:

     For our purposes, it is sufficient to note that dysregulation of desquamatory protease activity in the SC is often involved in conditions of compromised skin barrier.

• protease on Wikipedia.Wikipedia

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• protéase

From proteína (“protein”) +‎ -ase.

protease f (plural proteases)

1. (biochemistry) protease (any of a group of enzymes that cleave proteins)

• “protease”, in Dicionário Aulete Digital (in Portuguese), Rio de Janeiro: Lexikon Editora Digital, 2008–2026
• “protease”, in Dicionário Priberam da Língua Portuguesa (in Portuguese), Lisbon: Priberam, 2008–2026