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. 2022 Mar 14;11(6):829. doi: 10.3390/foods11060829

Figure 1.

Figure 1

Degree of hydrolysis (DH, %) of protein hydrolysates: (a) Comparisons between different types of protein solutions (WPI, β-LG, and α-LA), and (b) comparisons between different heat treatment temperatures (65, 75, and 85 °C) for 30 min for all protein solutions. Data are presented as mean ± standard deviation (n = 3). The different letters A,B indicate a significant difference at p < 0.05. The letter ns indicates no significant difference at p ≥ 0.05. WPI, β-LG, and α-LA denote whey protein isolate, β-lactoglobulin, and α-lactalbumin, respectively.