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. 2021 Aug 3;26(15):4690. doi: 10.3390/molecules26154690

Figure 3.

Figure 3

Free radical scavenging activity (A) and antioxidant activity (B) of protein Alcalase hydrolysates of black, red and white kidney bean protein (BKH, RKH, WKH). Protein Alcalase hydrolysis was conducted at 37 °C, pH 6 for 30 min. Means with different lowercase letters indicate significant differences at p ≤ 0.05 by LSD.