Table 1.
Preparation conditions and measured degrees of hydrolysis (DH).
| Hydrolysates | Hydrolysis Times (h) | Proteases and Used Levels | DH (%) |
|---|---|---|---|
| BAH1 | 0.5 | Alcalase, 5.5 kU/g protein | 7.1 |
| BAH2 | 3.5 | 11.2 | |
| BAH3 | 13 | 14.6 | |
| BNH1 | 0.5 | Neutrase, 6.0 kU/g protein | 6.7 |
| BNH2 | 2 | 10.7 | |
| BNH3 | 11 | 14.8 | |
| BPH1 | 1 | Papain, 1.5 kU/g protein | 7.3 |
| BPH2 | 15 | 10.8 | |
| PAH1 | 0.25 | Alcalase, 7.0 kU/g protein | 6.5 |
| PAH2 | 3 | 11.1 | |
| PAH3 | 12.5 | 15.2 | |
| PNH1 | 0.3 | Neutrase, 6.0 kU/g protein | 6.5 |
| PNH2 | 3 | 10.8 | |
| PNH3 | 12.5 | 15.2 | |
| PPH1 | 0.25 | Papain, 1.5 kU/g protein | 7.2 |
| PPH2 | 3 | 11.0 | |
| PPH3 | 12.5 | 15.0 | |
| TAH1 | 0.3 | Alcalase, 6.0 kU/g protein | 6.8 |
| TAH2 | 3 | 11.2 | |
| TAH3 | 13 | 14.6 | |
| TNH1 | 0.5 | Neutrase, 6.0 kU/g protein | 7.3 |
| TNH2 | 2 | 10.9 | |
| TNH3 | 12 | 14.8 | |
| TPH1 | 0.25 | Papain, 1.5 kU/g protein | 7.2 |
| TPH2 | 1.5 | 10.5 | |
| TPH3 | 7 | 15.4 |
BAH, BNH, and BPH (or PAH, PNH, and PPH, or TAH, TNH, and TPH) represent the hydrolysates generated from bovine (or porcine, or tilapia) gelatin by alcalase, neutrase, and papain, respectively.