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Fig. 2 | Food Production, Processing and Nutrition

Fig. 2

From: Identification of zinc-binding peptides in ADAM17-inhibiting whey protein hydrolysates using IMAC-Zn2+ coupled with shotgun peptidomics

Fig. 2

Zinc-binding capacity of whey protein hydrolysate (WPH) fractions of molecular weight ranges < 1 kDa and > 1 kDa: (a) WPH-Esp, WPH produced with Esperase, (b) WPH-Ever, WPH produced with Everlase; and (c) WPH-Sav, WPH produced with Savinase. Data points with different letters are significantly different mean values (P < 0.05)

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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