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. 2019 Aug 6;8(8):318. doi: 10.3390/foods8080318

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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(a) Degree of hydrolysis (DH) of apricot oil cake protein isolates obtained by cold pressing (CP) and supercritical fluid extraction (SFE) during in vitro digestion first by pepsin 120 min and then with pancreatin during next 120 min. Values represent the mean±standard deviation (SD) of n = 3 replicate analysis; (b) SDS-PAGE analysis of apricot oil cake protein isolates obtained by cold pressing (CP) (line 2) and supercritical fluid extraction (SFE) (line 3) and their products of in vitro digestion.

(a) Degree of hydrolysis (DH) of apricot oil cake protein isolates obtained by cold pressing (CP) and supercritical fluid extraction (SFE) during in vitro digestion first by pepsin 120 min and then with pancreatin during next 120 min. Values represent the mean±standard deviation (SD) of n = 3 replicate analysis; (b) SDS-PAGE analysis of apricot oil cake protein isolates obtained by cold pressing (CP) (line 2) and supercritical fluid extraction (SFE) (line 3) and their products of in vitro digestion.