Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate

<div>Preparative RP-HPLC spectra of peak 3 obtained from PPH mixture using gel filtration after ultrafiltration with 23 isolated fractions labeled by numbers (a), and ABTS+• scavenging activity of these individual correspondent fractions at the protein concentration of 50 <i>μ</i>g/mL (b).</div>

Journal of Food Quality

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Figure 4

Figure 4: Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate 