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. 2024 Apr 17;13(8):1230. doi: 10.3390/foods13081230

Figure 2.

Figure 2

Enzymatic production of bioactive peptides from CS. Protein recovery, decrease in protein concentration, and increase in peptide concentration by CAE at 50 °C for 240 min (a) and 90 °C for 30 min (b). The increase in antioxidant activity of CS protein hydrolysate derived from CAE at 50 °C for 240 min (c) and 90 °C for 30 min (d). The protein from CS was extracted by CAE, followed by enzymatic hydrolysis using protease_SE5 (200,000 U/g protein) at pH 9.5 and 55 °C for 12 h. Different letters (a–e) indicate significant differences at p  <  0.05 according to analysis by Duncan’s multiple range test.