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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