Table 2.

Effects of degree of hydrolysis (DH) on iron binding capacity of dephytatinised soy protein isolate Flavourzyme hydrolysate

DH (%)	Iron binding capacity (mg EDTA/g-protein)
0	0.71 ± 0.10 e
4.99	2.09 ± 0.21 d
6.79	3.87 ± 0.14 a
9.89	3.02 ± 0.35 b
10.87	2.67 ± 0.09 c
11.17	2.22 ± 0.28 d

Values are means ± SD of three determinations and the values with the same letters denote no significant difference (p < 0.05). EDTA means ethylenediamine tetraacetic acid