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

Table 5

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

	T1t1	T1t2	T1t3	T2t1	T2t2	T2t3	T3t1	T3t2	T3t3
ABTS	62.57^c ± 1.6	67.22^b ± 0.7	69.37^a ± 0.4	71.53^c ± 0.5	74.21^b ± 0.9	78.45^a ± 0.3	84.05^a ± 0.3	82.14^b ± 1.1	80.85^c ± 0.8
BHT	55.67^c ± 0.7	61.55^b ± 0.5	62.86^a ± 1.2	67.63^c ± 1.1	69.58^b ± 0.8	72.56^a ± 0.6	76.05^a ± 0.7	75.31^b ± 0.9	73.44^c ± 0.6

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 ().