Table 3.
Differential integral area (∆ 4D–1G) of α-amino acid and peptide proton regions of in vitro digested PRC, Bresaola, and boiled potatoes. All data are means ± SD of at least three independent in vitro digestions. Statistical analysis was by Student’s t-test.
| Region | Without BVM | With BVM | p |
|---|---|---|---|
| PRC | |||
| α-Amino acid proton | 3443 ± 242 | 10,433 ± 935 | 0.0002 |
| Peptide | 851 ± 136 | 3212 ± 457 | 0.001 |
| Bresaola | |||
| α-Amino acid proton | 7295 ± 843 | 6368 ± 340 | 0.153 |
| Peptide | 2220 ± 123 | 1751 ± 307 | 0.070 |
| Boiled potatoes | |||
| α-Amino acid proton | 2546 ± 33.76 | 1975 ± 432 | 0.080 |
| Peptidic | 429 ± 16 | 488 ± 108 | 0.625 |