*2.3. Degree of Hydrolysis (DH)*

The extent of enzymatic hydrolysis can be defined by the degree of hydrolysis (DH), which is a key factor determining the chain length of peptides, and thereby their functional properties. A higher DH corresponds to mean shorter peptide length and vice versa. This index is significantly influenced by hydrolysis time and the type of enzyme used. To determine DH, 1 mL of hydrolysate was added to 1 mL of TCA (0.44 M), followed by centrifugation at 7800× *g* for 10 min at 4 ◦C. The collected supernatants were analyzed for soluble protein by the Bradford assay. DH was estimated using the following equation [15]:

$$\text{DH} \left( \% \right) = \frac{\text{TCA} - \text{Soluble Protein of Hydrolysis}}{\text{Total Protein of Sample (non-hydrylyzed)}} \times 100\tag{1}$$
