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. 2015 May 28;4(2):184–207. doi: 10.3390/foods4020184

Figure 1.

Figure 1

Effect of high hydrostatic pressure on the in vitro proteolysis of nWPI and pWPI. Solutions of 3 mg/mL pWPI or nWPI were subjected to in vitro digestion with pepsin (15 min) followed by trypsin, chymotrypsin and peptidase (60 min). Samples were taken every 5 min during pepsin digestion, and every 15 min during digestion with pancreatic enzymes. The protein content was determined using the Bradford method. Data are expressed as a percentage of baseline values ± SEM. Statistically significant differences in protein content between nWPI and pWPI (Tukey’s post hoc comparison) are designated by * p < 0.05.