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This is because hydrophobic amino acids and acidic amino acids are the main components of WP, while chymotrypsin (in pancreatin) decomposes mostly hydrophobic amino acids and pepsin catalyzes primarily the decomposition of acidic amino acids ( Figure 2 Effects of the DH of in vitro Limited Enzymatic Hydrolysis on Antioxidant Activity of WP and WPH The DPPH radical-scavenging activities of WP (DH = 0%) and WPH with different DHs after in vitro limited enzymatic hydrolysis and their simulated gastrointestinal digests are shown in Figure 3

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Samples were then sonicated for 15 s and incubated for 10 min at 65 C