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

Table 3.

Proportion of milk proteins (%) remaining after hydrolysis of MPC (5% w/w) or WPC (5% w/w) with actinidin, bromelain or papain at 60 °C for 5 h. The proportion expressed is relative to the un-hydrolysed control estimated from the reduced SDS-PAGE gels.

Protein	Proportion of Proteins Remaining Relative to Control (%)
	Temperature (°C)
	15	40	60	15	40	60	15	40	60
MPC	Proteases
MPC	Actinidin			Bromelain			Papain
α_s-CN	86.0 ^bB	31.0 ^fD	16.6 ^hE	88.7 ^aB	85.7 ^cA	72.5 ^dA	65.3 ^eC	17.7 ^gD	9.3 ^iC
β-CN	87.4 ^aA	28.4 ^fE	22.1 ^gB	70.5 ^bG	66.2 ^cE	64.3 ^dC	49.0 ^eF	15.5 ^hF	10.2 ^iB
κ-CN	75.9 ^bE	25.3 ^fG	17.8 ^gC	78.5 ^aD	72.0 ^cD	66.5 ^dB	62.7 ^eD	10.5 ^hG	10.2 ^iB
β-LG	83.5 ^aC	40.4 ^fB	25.1 ^hA	81.8 ^bC	75.5 ^dC	72.4 ^eA	78.0 ^cA	26.7 ^gB	19.6 ^iA
α-LA	80.6 ^aD	45.5 ^fA	17.0 ^hD	77.3 ^bE	76.8 ^cB	57.0 ^eD	68.5 ^dB	32.7 ^gA	10.2 ^iB
WPC	Actinidin			Bromelain			Papain
β-LG	48.2 ^bF	34.2 ^eC	16.2^hF	76.8 ^aF	42.0 ^cF	37.7 ^dE	28.4 ^fG	19.3 ^gC	8.9 ^iD
α-LA	47.8 ^cG	26.3 ^fF	6.1^hG	94.1 ^aA	37.6 ^dG	35.5 ^eF	54.0 ^bE	17.2 ^gE	5.3 ^iE

The standard error of the mean (SEM) of at least three independent observations for hydrolysates of MPC and WPC was 0.191 and 0.192, respectively; lower- and upper-case superscript letters indicate significant difference (p < 0.05) within a row and a column, respectively.