Protease are enzymes that break proteins on their peptide bonds producing polypeptides or amino acids. A protease stability can be maintained or enhanced by adding elements like preservatives, polymers, salts, surfactants, solvents and others. Intending to evaluate the stability of commercial proteases, results were collected using the azocasein method for determination of proteolytic activity with Alcalase (Novozymes®) and Papain in presence of aqueous solutions of 4 choline-based ionic liquids in the concentration of 1 and, 5% for different times (0, 30, 60, 120 and 1440 minutes-24 hours). All results were standardized by a positive control that was the reaction of protease in water solution. Alcalase maintained its activity in all conditions, however papain was very sensitive, being totally inhibited with 24h, except when using cholinium cysteinate and methionate.