Table 3.

Effects of protein hydrolysate on the micellar fatty acid contents in vitro

	Micellar fatty acid (%)
Casein-PH	33.9 ± 1.1
EWP-PH	28.9 ± 1.4*
Casein-PH	49.1 ± 0.9
Ovalbumin-PH	36.3 ± 0.7#
Ovotransferrin-PH	36.0 ± 0.6#
Ovomucoid-PH	65.5 ± 6.8
Lysozyme-PH	32.0 ± 0.3#
Casein-PH	38.8 ± 0.6
Reconstract EWP-PH	38.1 ± 0.6

Mean ± SE of 3–5 samples. Different letters were shown a significant difference (p < 0.05). EWP: egg white protein, PH: pepsin hydrolysate, Reconstructed EWP: Ovalbumin-PH: Ovotransferrin-PH: Ovomucoid-PH: Lysozyme-PH = 54:12.5:11:3.5