Table 2. ABTS⁺ scavenging activity of the hydrolysates from defatted egg yolk prepared with four different proteases

Enzymes	RC50 (μg/mL)1)	TEAC (μg TE/mg)2)
No enzyme	166.03±1.01e3)	30.07±0.28e
Alcalase	57.83±0.68a	82.25±1.69a
Bromelain	69.10±0.23d	69.50±1.04d
Flavourzyme	63.54±0.11c	72.24±1.25c
Neutrase	59.66±0.86b	76.24±0.39b
Trolox	5.20±0.02

Concentration required for 50% reduction of ABTS⁺ at 1 min after starting the reaction.
Trolox equivalent antioxidant capacity.
Each value is mean±SD (n≥3). Different superscripts (^a-e) in the same column are significantly different at p<0.05 by Duncan’s multiple range test.