Table 1.
Degree of hydrolysis (DH, %) of milk protein concentrate (MPC), whey protein concentrate (WPC) and sodium caseinate (NaCN) hydrolysates as a function of enzyme preparation, Prolyve 1000™ (Pro) or Debitrase HYW20™ (Deb), and incubation time. Values presented are mean ± standard deviation (n = 3).
| Substrate | Enzyme | DH (%) at Different Incubation Times | |
|---|---|---|---|
| 1 h | 4 h | ||
| MPC | Control | 0.92 ± 0.21 e | 1.04 ± 0.37 e |
| Pro | 7.05 ± 0.40 c | 11.65 ± 0.98 b | |
| Deb | 8.17 ± 0.58 c | 15.74 ± 1.36 a | |
| WPC | Control | 2.11 ± 0.15 d | 2.26 ± 0.07 d |
| Pro | 7.12 ± 0.50 c | 9.54 ± 1.09 b | |
| Deb | 6.56 ± 0.38 c | 12.04 ± 0.73 a | |
| NaCN | Control | 0.30 ± 0.26 e | 0.66 ± 0.26 e |
| Pro | 7.18 ± 0.67 d | 11.67 ± 0.67 b | |
| deb | 9.48 ± 0.88 c | 17.78 ± 1.00 a | |
Note: a, b, c, d, e superscripts with a different letter across each substrate represent means which are significantly different at a significance level p < 0.05 as determined using two-way ANOVA and post-hoc Tukey test.