Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates

<div>Antioxidant capacities of corn protein hydrolysates on DPPH radical scavenging activity (a) and hydroxyl radical scavenging activity (b). Ultrasonic (●); control (▼).</div>

Journal of Food Quality

fig2

Figure 2

Figure 2: Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates 