Figures & data
Figure 1 Effect of pepsinic hydrolysis and pH on the emulsifying capacity (g of oil/mg of protein) of bovine globin. P1, P2, P3, P4, P5: globin hydrolysates with hydrolysis time of 5, 10, 15, 30, and 60 minutes, respectively. (Each value represents the mean of triple determinations. ±Standard error vertical bars).
Figure 2 Effect of pepsinic hydrolysis and pH on the emulsifying activity index (m2/g) of bovine globin. P1, P2, P3, P4, P5: globin hydrolysates with hydrolysis time of 5, 10, 15, 30, and 60 minutes, respectively. Each value represents the mean of triple determinations.
Figure 3 Effect of pepsinic hydrolysis and pH on the emulsion stability (g/m2) of bovine globin. P1, P2, P3, P4, P5: globin hydrolysates with hydrolysis time of 5, 10, 15, 30, and 60 minutes, respectively. Each value represents the mean of triple determinations.
