Figure 3. SDS-PAGE profile of soybean protein and hydrolysate [1) M; Marker, Optimization; pH 12, enzyme concentration 0.27%, A; pH 10, enzyme concentration 0.3%, B; pH 10, enzyme concentration 0.5%, C; pH 12, enzyme concentration 0.3%, D; pH 12, enzyme concentration 0.5%]

From

Optimizing of Enzyme Hydrolysis Condition for Bitterness Suppression of Soybean Protein Using Response Surface Methodology (RSM)

Ha-Na Ra, Yong-Sik Cho, Young Hwang, Hyun-Wook Jang, Kyung-Mi Kim

Journal of Food and Nutrition Research. 2020, 8(10), 561-567 doi:10.12691/jfnr-8-10-4