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. 2024 Sep 16;29(18):4407. doi: 10.3390/molecules29184407

Figure 1.

Figure 1

Figure 1

The influence of pH and temperature on the ability of proteolytic preparations—Bromelain, Alcalase, Flavourzyme, and A. saitoi protease—to WG hydrolyze. All data represent the means and standard deviations (n  =  4). Enzymatic preparations were used at an E:S ratio of 1:250 (w/v). The optimal pH of the enzymatic preparations was assessed at a temperature of 37 °C with a reaction time of 10 min. The optimal hydrolysis temperature was determined after considering the optimal pH by conducting the reaction for 45 min.