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Expanded experiment of the preparation of MBPs and its physical and chemical properties.
| Degree of hydrolysis (%) | Moisture (g/100 g) | Ash (g/100 g) | Fat (g/100 g) | Protein (g/100 g) | Peptide (g/L) | α-GLA inhibitory rate (%) |
|---|---|---|---|---|---|---|
| 26.42 | 3.5 ± 0.028 | 3.0 ± 0.28 | 0.9 ± 0 | 79 ± 0.57 | 3.67 ± 0.22 | 42.17 ± 2.23 |
