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

Figure 4.

Figure 4

Effect on the hydrolysis of 600 mg of freeze-dried meat (FDM) after 60 min primary digestion with pepsin alone (red bars), or in combination with 100 mg of KF (purple bars). The green bars indicate the hydrolysis effect in 0.022 M HCl of 100 mg of KF on 600 mg of FDM in the absence of pepsin. Incubations each contained 20 mL 0.022 M HCl, 600 mg of FDM, plus various combinations of pepsin ranging from 0 to 30 mg/digest alone or in combination with 100 mg KF. Bars are means of duplicates and errors are standard deviations.