Skip to main content
. 2021 Jan 4;12:1. doi: 10.1186/s40104-020-00531-5

Table 1.

Solubility and degree of hydrolysis of brewers’ spent grain (BSG) protein hydrolysates generated using alcalase and flavourzyme

Item BSG AlcH FlaH SEM P <
BSG protein extraction, % of DM 31.7 70.0 70.0
Solubility, % 37.5b 89.1a 86.5a 2.35 0.01
Degree of hydrolysis, % 34.7a 11.9b 5.37 0.01

AlcH Alcalase hydrolysates; FlaH Flavourzyme hydrolysates

a, b Means within a row with different superscripts differ (P < 0.01)