Preparation and Identification of α-Amylase Inhibitory Peptides from Mung Bean Protein
In this study, sequential hydrolysis with pepsin followed by trypsin was conducted on total protein and protein fractions from mung bean. The difference in α-amylase inhibitory activity among the resulting hydrolysates was compared and the underlying reason was analyzed in terms of degree of hydroly...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-1-008.pdf |