. 2024 Dec 12;13(24):4022. doi: 10.3390/foods13244022

Table 1.

Effect of varying concentrations of redox pair, shrimp shell protein hydrolysates (SSPHs), and polyphenols (PPNs) on conjugation efficiency (CE) of SSP–PPN conjugates.

	UAH			UPH
	EGCG	Catechin	Gallic Acid	EGCG	Catechin	Gallic Acid
AsA/H₂O₂ (%)
0.5	75.94 ± 0.13 ^dC	71.99 ± 0.86 ^eC	91.52 ± 0.50 ^aC	80.78 ± 0.42 ^cC	75.16 ± 1.48 ^dC	88.28 ± 1.01 ^bC
1	79.58 ± 0.26 ^dB	78.74 ± 1.01 ^eB	94.17 ± 0.38 ^aB	84.91 ± 0.47 ^cB	77.94 ± 1.70 ^fB	90.98 ± 0.37 ^bB
2	83.50 ± 1.83 ^dA	82.01 ± 0.83 ^eA	95.41 ± 0.32 ^aA	88.22 ± 0.12 ^cA	83.32 ± 1.33 ^dA	94.40 ± 1.14 ^bA
PPNs (%)
0.5	91.73 ± 0.40 ^cA	90.24 ± 0.59 ^dA	88.09 ± 0.68 ^eA	90.22 ± 0.07 ^dA	97.17 ± 0.16 ^aA	96.13 ± 0.16 ^bA
1	84.31 ± 0.56 ^eB	89.40 ± 0.90 ^cB	83.82 ± 0.59 ^fB	86.64 ± 0.23 ^dB	96.10 ± 0.26 ^aB	95.33 ± 0.21 ^bB
2	83.50 ± 1.83 ^dC	88.22 ± 0.12 ^cC	82.01 ± 0.83 ^fC	83.32 ± 1.33 ^eC	95.41 ± 0.32 ^aC	94.40 ± 1.14 ^bC
3	71.84 ± 0.20 ^fD	74.80 ± 1.83 ^eD	78.77 ± 1.38 ^dD	81.05 ± 0.32 ^cD	93.70 ± 0.40 ^aD	91.51 ± 0.73 ^bD
SSPHs (%)
1	70.65 ± 0.13 ^fB	80.58 ± 1.29 ^cB	81.37 ± 0.06 ^bB	72.04 ± 0.20 ^eB	84.15 ± 0.40 ^aB	78.19 ± 1.46 ^dB
2	91.73 ± 0.40 ^cA	90.24 ± 0.59 ^dA	88.09 ± 0.68 ^eA	90.22 ± 0.07 ^dA	97.17 ± 0.16 ^aA	96.13 ± 0.16 ^bA
3	91.80 ± 0.36 ^bA	90.96 ± 0.31 ^cA	88.84 ± 0.15 ^dA	90.15 ± 0.73 ^cA	96.92 ± 0.09 ^aA	96.58 ± 0.07 ^aA

Values represent mean ± SD (n = 3). Different lowercase superscripts in the same row indicate significant differences (p < 0.05). Different uppercase superscripts in the same column indicate significant differences within the same treatment (p < 0.05). Abbreviations: UAH—shrimp shell protein hydrolysate prepared using alcalase; UPH—shrimp shell protein hydrolysate prepared using papain; SSPHs: shrimp shell protein hydrolysates (UAH/UPH); PPNs: plant polyphenols.