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. 2021 Feb 12;10(2):411. doi: 10.3390/foods10020411

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© 2021 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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Extent of protein hydrolysis in PRC, Bresaola, and boiled potatoes at different time points of in vitro digestion. Protein hydrolysis into peptides >3 KDa was evaluated by the Coomassie assay. Data are means ± SD of at least three independent in vitro digestions. In each food matrix, statistical analysis was by the one-way ANOVA with Tukey’s post hoc test to compare protein hydrolysis at different time points (different letters indicate significant differences with a p < 0.05), and by the Student’s t-test to evaluate the effect of BVM at each time point (* at least p < 0.05).