Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate

<div>ABTS<sup>+•</sup> scavenging activity (a) and metal chelating activity (b) of gel filtration fractions from PPH ultrafiltration fractions passing the membrane with the molecular weight cut-off of 1 kDa at the 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 3

Figure 3: Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate 