Skip to main content
. 2024 Apr 17;13(8):1230. doi: 10.3390/foods13081230

Figure 4.

Figure 4

Peptide concentration and antioxidant activity of CS protein hydrolysate. The antioxidant activity of CS protein hydrolysate by ABTS, DPPH, and FRAP assay. The CS protein was extracted by MAE at 90 W for 2 min using 0.2 M NaOH and subjected to hydrolysis by either protease_SE5 or Alcalase (200,000 U/g protein) at pH 9.5 and 55 °C for 12 h.