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Wheat gluten protein inhibits α-amylase activity more strongly than a soy protein isolate based on kinetic analysis

Xu Chen1, Xiaowei He2, Bin Zhang2

  • 1School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Institute of Science and Technology Innovation, Dongguan University of Technology, Dongguan 523808, China.

International Journal of Biological Macromolecules
|February 5, 2019
PubMed

Keywords:
Botanical food proteinEnzyme inhibitionPancreatic α-amylaseSoy protein isolateWheat gluten protein

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