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Table 3 Emulsifying activity index (EAI, m2/g) and emulsion stability index (ESI, min) of red blood cell (RBC) and its hydrolysate (RBCH) with different pH values 1

From: Bioconversion of duck blood cell: process optimization of hydrolytic conditions and peptide hydrolysate characterization

pH

EAI (m2/g)

ESI (min)

RBC

RBCH

RBC

RBCH

2

34.37 ± 2.56abB

51.24 ± 0.89bA

30.19 ± 2.44aB

80.47 ± 2.65aA

4

33.1 ± 1.18abA

24.12 ± 1.03cB

21.11 ± 0.69bcB

65.19 ± 2.81bA

6

32.18 ± 1.29bA

13.93 ± 0.53 dB

16.71 ± 0.58 dB

23.21 ± 1.78dA

8

35.45 ± 1.52aB

51.89 ± 0.63bA

22.33 ± 1.23bB

52.99 ± 0.33cA

10

33.66 ± 0.92abB

71.99 ± 1.18aA

19.34 ± 0.60cB

23.34 ± 1.52dA

  1. 1Average ± standard deviation (n = 3). Within columns, values with same lowercase letters are not significantly different at p > 0.05. Within rows, values with same uppercase letters are not significantly different at p > 0.05
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BMC Biotechnology

ISSN: 1472-6750

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