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. 2022 Dec 21;12(1):24. doi: 10.3390/foods12010024

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Kinetics of SPC hydrolysis with (A) Alcalase, Neutrase, papain, Everlase and Umamizyme alone at two E/S ratios; and (B) with Alcalase or Neutrase (added at time 0 min) and Flavourzyme (added after 75 min) in the two-step enzymatic process; (C) surface hydrophobicity and (D) content of SH groups of SPC (control) and hydrolysates prepared with different enzymes. Data correspond to the average SD of three (A,B) and two (C,D) determinations. Results are expressed as means ± standard deviation (n = 2 (for graphs A,B) and n = 3 (for graphs C,D)). Means with different lower letters in the same graph are significantly different (p < 0.05).