Table 1. Enzymatic hydrolysis conditions

Optimal conditions	Variable	Quantitative
Time (h)	2-6	Add 1.25% (w/w) pepsin, pH=2, 45°C
Temperature (°C)	40-60	Add 1.25% (w/w) pepsin, pH=2, 2 h
pH	1-3	Add 1.25% (w/w) pepsin, 45°C, 2 h
The amount of pepsin added [%, (w/w)]	0.75-1.75	pH=2, 45°C, 2 h
Time (h)	2-6	Add 1% (w/w) flavourzyme, pH=6.5, 45°C
Temperature (°C)	40-60	Add 0.75% (w/w) flavourzyme, pH=7, 3 h
pH	6-8	Add 1% (w/w) flavourzyme, 45°C, 3 h
The amount of flavourzyme added [%, (w/w)]	0.25-1.25	pH=7, 3 h, 45°C