Table 5. Molecular weight distribution after fermentation

Molecular weight range	Number-average molecular weight (Mn)		Weight-average molecular weight (Mw)		Percentage of peak area (%; λ 220 nm)
	WPC	FWP	WPC	FWP	WPC	FWP
>5,000	26,348	13,665	43,078	40,326	94.29	70.41
5,000–3,000	4,144	4,128	4,217	4,203	4.49	14.76
3,000–2,000	2,548	2,486	2,581	2,522	0.59	2.85
2,000–1,000	1,454	1,398	1,514	1,459	0.31	3.11
1,000–500	722	713	752	741	0.16	2.42
500–189	327	296	354	318	0.12	2.29
<189	-	-	-	-	0.05	4.14

WPC, whey protein concentrate; FWP, fermented whey protein.