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Figure 1.


The degree of hydrolysis (DH) of casein hydrolysates at different hydrolysis times. Casein of 5 g was dissolved in 100 mL distilled water. Other hydrolysis conditions were as follows: pH 6.5, enzyme addition level 500 U·g−1 proteins and hydrolysis temperature 45 °C. The number of trial times was three.

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