Skip to main content
. 2021 Oct 15;10(10):2462. doi: 10.3390/foods10102462

Figure 3.

Figure 3

Structural characterization of MPC and hydrolysates. Relative fluorescence spectra of milk protein concentrate and hydrolysates prepared with Alcalase (A), Protamex (B), and Flavorzyme (C); as well as UV–visible spectra of MPC and hydrolysates prepared with Alcalase (D), Protamex (E), and Flavorzyme (F).