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

<div>Chromatographic and antioxidant profiles of corn protein hydrolysates using Eclipse XDB C18 semipreparative column. Histogram, DPPH radical scavenging rate per unit weight peptide (mg).</div>

Journal of Food Quality

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Figure 3

Figure 3: Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates 