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. 2021 Mar 19;10(3):664. doi: 10.3390/foods10030664

Figure 3.

Figure 3

Solubilities of the sunflower protein isolate (SPI, 5 g·L−1) and of its hydrolysates generated with Alcalase (A) and Prolyve (P1 and P2) at different degree of hydrolysis (DH) measured by the Kjeldahl method at pH 6.0 and 20 °C. Values are means (n = 3) and the error bars are the standard deviations. Samples with a common letter are not different (p > 0.05).