Fig. 3.

TCA-soluble peptide contents in soy protein and skim milk prepared with thickening or gel-forming agents after in vitro digestion. The digestibility of the proteins was examined by measuring the TCA-soluble peptides using a BCA protein assay kit. Control, 4% soy protein or 4% skim milk with no addition of hydrocolloids; CMC, 1% carboxymethyl cellulose; LBG, 1% locust bean gum; AA, 0.5% or 0.8% agar agar; KG, 0.5% or 0.8% konjacglucomannan; HS, 0.5% or 0.8% hot & soft plus. The results are expressed as mean±SD of at least three independent experiments. Different letters (a–d) represent significant differences (P < 0.05) among all groups by ANOVA.