Skip to main content
. 2014 Apr 11;6(4):1488–1500. doi: 10.3390/nu6041488

Figure 3.

Figure 3

Effect of pepsin concentration on protein hydrolysis of 600 mg freeze-dried meat at two acid concentrations (0.022 M and 0.074 M HCl) measured by percentage of ammoniacal nitrogen in the supernatant of the hydrolysate after 60 min incubation at 37°C. Points on the graph are means of duplicate digests and error are standard deviations