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Characterization of chia expeller hydrolysates. Degree of hydrolysis (DH%) for enzymatic hydrolysis with Alcalase at 50 °C (A) and 25 °C (B) carried out using the OPA method. (C,D) ABTS radical cation decolorization assay to improve antioxidant activity for Alcalase hydrolysis at 50 °C (C) and 25 °C (D). In (A–D), the abbreviations are as follows: PCH, chia expeller protein concentrate hydrolysate; HTH, Heat-treated chia expeller protein concentrate hydrolysate.
