Table 3.

Changes in protein solubility of the extrudates with the different addition of cysteine induced by different extracting solution.

Cysteine Content (%)	Hydrogen Bonds (mg/g)	Hydrophobic Interactions (mg/g)	Disulfide Bonds (mg/g)
0	21.66 ± 0.20 e	18.55 ± 0.12 e	4.67 ± 0.01 bc
0.05	23.27 ± 0.25 d	23.47 ± 0.06 a	4.82 ± 0.07 b
0.10	26.84 ± 0.19 c	22.89 ± 0.05 b	5.75 ± 0.02 a
0.15	28.60 ± 0.09 a	22.44 ± 0.09 c	4.81 ± 0.07 b
0.20	27.67 ± 0.15 b	22.92 ± 0.03 b	4.60 ± 0.02 c
0.25	26.31 ± 0.07 c	21.82 ± 0.21 d	4.21 ± 0.02 d

Different lowercase letters in the same column represent significant differences (p < 0.05).