Table 1. The yield of protein hydrolysates prepared from defatted egg yolk using four different proteases

Enzymes	Yields of protein hydrolysates (%)1)
No enzyme	4.06±0.95d2)
Alcalase	27.13±2.44a
Bromelain	11.14±1.62c
Flavourzyme	8.64±1.34c
Neutrase	14.31±2.40b

[Total solid content of protein hydrolysate - total solid content of blank (without substrate)] / total substrate content × 100.
Each value is mean±SD (n≥3). Different superscripts (^a-d) in the same column are significantly different at p<0.05 by Duncan’s multiple range test.