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. 2022 Feb 18;11(4):587. doi: 10.3390/foods11040587

Table 2.

Free S-S content, solubility, and turbidity of non-treated and treated HPC samples.

	Free S-S (umol/g)	Solubility (ug/mL)	Turbidity
Control	32.8 ± 0.212 ^f	1442.75 ± 0.35 ^f	0.222 ± 0.001 ^e
pH2	24.45 ± 0.212 ^j	1040.65 ± 0.21 ⁿ	0.040 ± 0.001 ^k
pH4	20.80 ± 0.424 ^k	1312.65 ± 0.35 ^l	0.052 ± 0.001 ^j
pH6	27.70 ± 0.141 ^h	1378.25 ± 0.35 ^h	0.074 ± 0.000 ⁱ
pH8	36.65 ± 0.212 ^e	1462.10 ± 0.28 ^d	0.146 ± 0.001 ^h
pH10	42.35 ± 0.212 ^c	1451.40 ± 0.14 ^a	0.144 ± 0.001 ^h
pH12	13.55 ± 0.071 ^l	1069.35 ± 0.07 ^m	0.196 ± 0.001 ^f
US_Only	40.68 ± 0.042 ^d	1432.90 ± 0.14 ^g	0.321 ± 0.001 ^b
US + pH2	28.65 ± 0.071 ^g	1341.25 ± 0.35 ^k	0.315 ± 0.001 ^b
US + pH4	25.50 ± 0.141 ⁱ	1544.15 ± 0.35 ^h	0.227 ± 0.003 ^e
US + pH6	41.61 ± 0.354 ^c	1349.35 ± 0.35 ^j	0.283 ± 0.002 ^d
US + pH8	58.72 ± 0.028 ^a	1617.70 ± 0.14 ^b	0.301 ± 0.001 ^c
US + pH10	46.54 ± 0.049 ^b	1718.20 ± 0.28 ^e	0.342 ± 0.001 ^a
US + pH12	11.25 ± 0.354 ^m	1372.30 ± 0.28 ⁱ	0.176 ± 0.002 ^g

^a–n Treatment means with the same letter in each sample are not significantly different (p > 0.05).