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

Table 4

Interaction effects of temperature (T) and time (t) on FRAP (mM Fe(II)).

	T1t1	T1t2	T1t3	T2t1	T2t2	T2t3	T3t1	T3t2	T3t3
FRAP	27.33^c ± 1.13	32^b ± 1.25	34.66^a ± 1.12	35.33^c ± 1.01	37^b ± 1.08	40.33^a ± 1.06	55^a ± 1.12	51^b ± 1.20	48.33^c ± 1.10
BHT	21.22^c ± 0.98	25.57^b ± 1.21	29.45^a ± 1.1	32.48^c ± 1.43	34.85^b ± 1.32	38.45^a ± 1.1	52.08^a ± 1.18	50.63^b ± 0.97	43.72^c ± 1.19

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 ().