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

Published 2019 View Full Article

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Title
Wheat gluten protein inhibits α-amylase activity more strongly than a soy protein isolate based on kinetic analysis
Authors
Keywords
Botanical food protein, Wheat gluten protein, Soy protein isolate, Pancreatic α-amylase, Enzyme inhibition
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 129, Issue -, Pages 433-441
Publisher
Elsevier BV
Online
2019-02-01
DOI
10.1016/j.ijbiomac.2019.01.215

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