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

Table 3

Interaction effects of temperature (T) and time (t) on DPPH (%).

	T1t1	T1t2	T1t3	T2t1	T2t2	T2t3	T3t1	T3t2	T3t3
DPPH	52.17^c ± 1.61	53.77^b ± 1.29	54.76^a ± 1.36	60.62^c ± 1.57	63.50^b ± 1.29	66.76^a ± 1.43	76.62^a ± 1.12	74.59^b ± 1.42	72.80^c ± 1.0
BHT	48.76^c ± 1.01	51.69^b ± 1.11	53.27^a ± 1.24	57.63^c ± 1.32	59.88^b ± 1.14	63.67^a ± 1.23	73.53^a ± 1.08	71.49^b ± 1.37	69.54^c ± 1.09

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 ().