Evaluation of Antimicrobial and Antioxidant Activities of Casein-Derived Bioactive Peptides Using Trypsin Enzyme

Table 2

Interaction effects of temperature and time on DH (%).

	T1t1	T1t2	T1t3	T2t1	T2t2	T2t3	T3t1	T3t2	T3t3
DH	18.36^c ± 1.01	19.45^b ± 1.57	20.50^a ± 1.66	25.31^c ± 1.08	25.80^b ± 1.29	26.38^a ± 1.33	28.44^a ± 1.06	27.67^b ± 1.36	26.64^c ± 1.57

T₁: 40°C, T₂: 50°C, and T₃: 60°C. t₁: 4 h, t₂: 5 h, and t₃: 6 h. The reaction was carried at pH 8 and 40, 50, and 60°C with times 4, 5, and 6 h. Different letters within each column indicate a significant difference between means ().