Figure 5. Protein solubility of hydrolysates obtained at different degrees of hydrolysis using ficin and flavourzyme enzymes at pH from (2-10). The values represent mean± SD (n= 3), and various letters indicate the values are significantly different (P≤0.05)

From

Impact of Enzymatic Hydrolysis Using Two Proteases on Functional, Structural, and Antioxidant Properties of Protein Hydrolysates Derived from Fresh and Microwave-dried Substrates of Bighead Carp (Hypophthalmichthys Nobilis)

Kamal Alahmad, Wenshui Xia, Qixing Jiang, Yanshun Xu

Journal of Food and Nutrition Research. 2023, 11(3), 251-263 doi:10.12691/jfnr-11-3-10