Figure 1.

Optimization of the parameters for protease A69 to hydrolyze peanut protein. (A) The effect of temperature on the hydrolysate yield. Peanut protein was hydrolyzed by A69 (3000 U g⁻¹) for 4 h at pH 7.0 and under different temperatures. (B) The effect of the E/S ratio on the hydrolysate yield. Peanut protein was hydrolyzed at 60 °C and pH 7.0 for 4 h by A69 under different E/S ratios. (C) The effect of hydrolysis time on the hydrolysate yield. Peanut protein was hydrolyzed by A69 (3000 U g⁻¹) at 60 °C and pH 7.0 for different time durations. The graphs show data for triplicate experiments (mean ± SD).