Table 1 Analysis of peptide and total protein content.
| Â | Peptide content (mg/mL) | Total protein content (mg) |
|---|---|---|
The hot water extract of Trapa japonica fruit | 0.16 | 160.31 |
The fermentation of Trapa japonica fruit | 0.18 | 180.15 |
Water layer | 1.92 | 410.76 |
Sphadex-LH20 Fraction 2 | 2.27 | 410.23 |
RP-silica Fraction 2-2 | 2.56 | 514.99 |
HPLC Compound 2 (AC 2 peptide) | 2.51 | 522.95 |