. 2023 Nov 24;12(23):4248. doi: 10.3390/foods12234248

Table 1.

The pH decline (final–initial) after 5 h of incubation of suspensions (5% w/w) of MPC, WPC or WPI with papain or bromelain at an enzyme-to-substrate ratio of 5.21 units g⁻¹ and a temperature of 15, 40 or 60 °C.

Temp (°C)	Papain			Bromelain
Temp (°C)	MPC	WPC	WPI	MPC	WPC	WPI
15	0.02 ^aA	0.02 ^aA	0.08 ^aB	0.12 ^aC	0.12 ^aC	0.13 ^aC
40	0.19 ^bBC	0.17 ^bB	0.18 ^bB	0.14 ^abA	0.15 ^abA	0.23 ^bD
60	0.35 ^cE	0.26 ^cC	0.30 ^cD	0.17 ^bcA	0.21 ^cB	0.44 ^cF
SEM	0.01

SEM—pooled standard error of the mean; upper-case and lower-case superscript letters display significant difference (p < 0.05) within a row and a column, respectively.