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. 2017 Sep 14;6(9):81. doi: 10.3390/foods6090081

Figure 5.

Figure 5

(A) Antioxidant activity of whey protein hydrolysate at concentration of 0.4 mg/mL. TBARS in zebrafish larvae model BHT (positive control). Native = native casein hydrolysate, Heated = heated casein hydrolysate. WM = whole milk, M1 = milk 1, M2 = milk 2, M3 = milk 3, M4 = milk 4. Results represent the average of two determinations ± SD (n = 30). * Denotes p < 0.05 as compared to positive control (two-way ANOVA/Tukey); (B) Test of toxicity in zebrafish eggs of N-WP-H (native whey protein hydrolysate) and H-WP-H (heated whey protein hydrolysate).