Table 5.
Optimum conditions of proteases and the degree of hydrolysis (DH) of five defatted corn protein hydrolysates.
| Enzyme |
Conditions |
|||
|---|---|---|---|---|
| Temperature (°C) | pH Value | Hydrolysis Time (min) | Degree of Hydrolysis (%DH) | |
| Alcalase | 60 | 8.5 | 90 | 6.40 ± 0.14 b |
| Trypsin | 50 | 7.5 | 90 | 5.45 ± 0.35 bc |
| Neutrase | 50 | 7.0 | 90 | 4.20 ± 0.43 c |
| Protamex | 55 | 7.0 | 90 | 5.84 ± 0.79 bc |
| Flavourzyme | 50 | 6.0 | 90 | 12.25 ± 1.20 a |
Each measurement was carried out in duplicate. Values with the same letters denote no significant difference (p < 0.05).