Fig. 1.

Hydrolysis of buffalo whey with Alcalase. Samples were hydrolyzed with 2% (v/v) Alcalase at 50 °C for up to 6 h and values of degree of hydrolysis (DH, triangle,  %) were determined at the indicated intervals. The antioxidant activity of the hydrolysates was measured by ABTS^·+ radical scavenging activity (diamond,  %), iron chelating activity (plus sign,  %), and reducing power (multiplication sign, Abs_700nm,). Values are the mean ± standard deviations of three independent experiments. Data on the same line accompanied by different letters differ statistically from each other by the Tukey test (p < 0.05)