Table 2.
Functional properties (water-absorbing capacity, oil-absorbing capacity, and solubility) of CBH and RCH were obtained after 60 min of pepsin hydrolysis at 37 °C.
| Protein Hydrolysate |
HT (min) |
Functional Properties | ||||||
|---|---|---|---|---|---|---|---|---|
| WAC (g/g) |
OAC (g/g) |
Solubility (%) | ||||||
| pH 3 | pH 5 | pH 7 | pH 9 | pH 11 | ||||
| CBH | 0 | 6.3 e | 6.9 e | 20 b | 5 d | 11 c | 22 b | 35 a |
| 30 | 8.7 c | 10.22 c | 50 ab | 12 d | 24 c | 41 b | 64 a | |
| 60 | 11.6 a | 13.66 a | 80 ab | 20 d | 55 c | 72 b | 100 a | |
| RCH | 0 | 6.1 e | 6.5 e | 14 bc | 5 d | 9 c | 19 b | 29 a |
| 30 | 7.6 d | 8.3 d | 35 b | 10 d | 22 c | 38 b | 55 a | |
| 60 | 9.4 b | 11.96 b | 75 ab | 14 d | 41 c | 60 b | 90 a | |
Means with different lowercase letters in the same raw indicate significant differences between hydrolysates solubility at p ≤ 0.05. WAC, water-absorbing capacity; HT, hydrolysis time; OAC, oil-absorbing capacity. Means with different lowercase letters in the same column indicate significant differences between WAC and OAC values.