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. 2020 Jun 30;9(7):854. doi: 10.3390/foods9070854

Figure 1.

Figure 1

Time-course of Hydrolysis Degree (HD) of WGPC (WGPH0A) during hydrolysis with enzyme Alcalase at 15 (WGPH15A), 30 (WGPH30A), 45 (WGPH45A), and 60 (WGPH60A) min. All values are expressed as the percentage of peptide bonds cleaved, and are mean ± standard deviation of triplicates.