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. 2021 Aug 31;12:705543. doi: 10.3389/fimmu.2021.705543

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Copyright © 2021 Graversen, Larsen, Pedersen, Sørensen, Christoffersen, Jacobsen, Halken, Licht, Bahl and Bøgh

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Physicochemical characteristics of whey products. Amino acid distribution (A), peptide size distribution under reduced condition (disulphide bonds and non-covalent interactions disassociated) alone (B) or in comparison to the non-reduced condition (non-covalent interactions disassociated) (C), and aggregation status under physiological conditions (no interactions disassociated) (D) of extensively (eHW), partially hydrolysed (pHW-22.4% or pHW-7.2%) or intact (iW) whey products. Mean and standard deviation of triplicates (B, C). Mn, number average molecular mass.