Skip to main content
. 2020 Jul 4;9(7):879. doi: 10.3390/foods9070879

Figure 1.

Figure 1

Determination of the degree of hydrolysis (DH (%)) of enzymatic hydrolysates using the OPA (O-phthalaldehyde) method. Values and error bars indicate the means and standard deviations, respectively, of triplicate analyses for each of the pepsin and alcalase hydrolysates. Values with different superscripts (a, b, c, …) indicate significant differences between the sample means at p < 0.05.