Table 3. The molecular weight distribution of loin and ham peptide extracts from JBP and LYD before and after In vitro digestion.
| Contents | Loin | Ham | ||||||
|---|---|---|---|---|---|---|---|---|
| JBP | LYD | JBP | LYD | |||||
| Before digestion | After digestion | Before digestion | After digestion | Before digestion | After digestion | Before digestion | After digestion | |
| Mn1) (Da) | 691 | 287 | 376 | 318 | 437 | 303 | 716 | 287 |
| > 10,000 Da (%) | 1.25 | 0.61 | 0.28 | 0.91 | - | 1.10 | 1.82 | 0.73 |
| 5,000–10,000 Da (%) | 5.55 | 2.46 | 1.73 | 3.74 | 0.22 | 4.28 | 7.12 | 3.16 |
| 3,000–5,000 Da (%) | 6.42 | 3.40 | 2.97 | 5.49 | 1.42 | 5.88 | 9.57 | 4.68 |
| 200–3,000 Da (%) | 84.93 | 66.62 | 86.65 | 64.85 | 88.38 | 65.84 | 78.54 | 63.32 |
| < 200 Da (%) | 1.85 | 26.91 | 8.37 | 25.01 | 9.98 | 22.89 | 2.96 | 28.11 |
1)
The number averaged molecular weight
JBP, Jeju black pigs; LYD, three-way crossbred pigs (Landrace × Yorkshire × Duroc).