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. 2022 Mar 19;11(6):880. doi: 10.3390/foods11060880

Table 1.

The solubility, surface hydrophobicity, free and total sulfhydryl groups, and in vitro digestibility of different CPI samples (with or without ultrasonic treatment).

Ultrasonic Treatment Solubility/% BPB Bound
(μg)
Total-SH
(μmol/g)
Free-SH
(μmol/g)
In Vitro Digestibility (%)
Control 89.40 ± 2.69 cd 12.96 ± 3.36 b 59.95 ± 0.39 e 9.52 ± 0.53 b 89.28 ± 0.21 a
10 min-200 W 93.66 ± 2.85 abcd 6.70 ± 1.71 de 55.84 ± 0.98 f 9.77 ± 0.72 ab 87.23 ± 0.51 fg
10 min-400 W 96.46 ± 2.31 ab 11.42 ± 1.02 bc 50.93 ± 0.66 h 9.87 ± 0.31 ab 86.42 ± 0.73 gh
10 min-600 W 93.09 ± 2.01 bcd 13.76 ± 1.28 a 53.25 ± 0.29 g 9.34 ± 0.38 b 85.41 ± 0.57 h
15 min-200 W 92.85 ± 0.33 bcd 9.05 ± 2.51 cd 79.76 ± 0.64 a 6.60 ± 0.55 d 88.83 ± 0.09 e
15 min-400 W 98.85 ± 2.47 a 12.11 ± 0.24 b 76.89 ± 0.79 b 6.90 ± 0.11 d 87.68 ± 0.21 f
15 min-600 W 88.93 ± 3.16 d 7.95 ± 1.04 de 69.59 ± 0.62 c 6.87 ± 0.40 d 92.15 ± 0.64 de
30 min-200 W 97.83 ± 5.19 ab 5.70 ± 1.19 e 62.31 ± 0.26 d 10.52 ± 0.46 a 90.21 ± 0.15 cd
30 min-400 W 94.73 ± 3.52 abc 5.29 ± 0.93 e 60.51 ± 0.61 i 9.06 ± 0.46 b 90.47 ± 0.01 bc
30 min-600 W 89.08 ± 0.97 cd 13.94 ± 1.36 a 59.12 ± 0.41 e 8.21 ± 0.55 c 91.36 ± 0.77 ab

a–h different letters in the same column indicate statistically significant differences at p < 0.05.