Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate

<div>ABTS<sup>+•</sup> scavenging activity (a) and metal chelating activity (b) of PPH fractions obtained from ultrafiltration using the membrane molecular weight cut-off of 10 and 1 kDa at a protein concentration of 1 mg/mL (the concentrations of BHA, Vc, and EDTA were 0.1, 0.05, and 1 mg/mL, respectively).</div>

Journal of Food Quality

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Figure 2

Figure 2: Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate 