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Antioxidant properties determined using TEAC (A,B,C) and FRAP (D,E,F) assays in protein hydrolysates and their low Mw fractions obtained using alcalase (A,D,G), pepsin (pH 1.3) (B,E,H) and pepsin (pH 2.1) (C,F,I) hydrolysis, respectively, together with α-glucosidase inhibitory properties (G,H,I) measured using in vitro enzyme assay. In silico prediction (aligned using PeptideRanker) (mean) was also presented in order to allow comparison with in vitro data (mean ± SD).
