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. 2019 Aug 15;67(34):9591–9600. doi: 10.1021/acs.jafc.9b02423

Figure 5.

Figure 5

Degree of hydrolysis (%) of unheated protein ingredients and processed protein-based matrices made with SPC (A), SPI (B), and SPI/pectin (C) prepared at different temperatures. The processed matrices cut as small cylinders are represented by red lines, and the processed ground samples are represented as blue lines. Error bars represent the standard deviation (two independent samples, each digested in duplicate).