Table 2. Degree of hydrolysis of perilla seed meal protein hydrolysate obtained by flavourzyme at different pH, temperature and enzyme concentration

Hydrolysis conditions		Degree of hydrolysis (%)
pH (at 50℃, 10 unit)	4	43.14±1.00¹⁾ ^c ²⁾
	5	57.26±0.53^b
	6	58.42±0.52^b
	7	70.50±0.27^a
	8	40.80±0.41^d
	9	28.29±1.09^e
Temperature (℃) (at pH 7, 10 unit)	30	59.11±0.31^c
	40	63.63±0.54^b
	50	69.31±0.11^a
	60	62.63±1.59^c
	70	61.66±1.60^b
Enzyme concentration (unit) (at pH, 50℃)	5	44.78±0.31^e
	10	67.68±0.33^a
	15	66.48±0.38^b
	20	64.60±0.06^c
	25	62.51±0.12^d

¹⁾ Mean±SD (n=3).
²⁾ Values with different letters in the same column are significantly different at p<0.05.