Fig. 1
From: Effect of degree of hydrolysis of whey protein on in vivo plasma amino acid appearance in humans
Chromatograms and peptide distributions of the three whey protein hydrolysates. DH, Degree of Hydrolysis (% cleaved peptide bonds). AU, Arbitrary Units. a–c Chromatograms showing molecular weight distribution of the High DH (a), Medium DH (b), and Low DH (c) supplements. Peak molecular weight is denoted for each supplement. d The peptide distribution of the three WPH supplements was generated from the chromatograms. The weight category <175 kDa is an estimate of free amino acids, 175–375 kDa is an estimate for di- and tri-peptides, 375–750 kDa is an estimate for peptides containing 4–6 amino acids, 750–1250 kDa is an estimate for peptides containing 7–10 amino acids, 1250–2500 kDa is an estimate for peptides containing 10–20 amino acids, >2500 kDa is an estimate for proteins containing more than 20 amino acids