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Correlation coefficients (r) between total antioxidant compounds, antioxidant activity, α-amylase and ACE inhibitory activities of pepsin hydrolysates from wheat flour and its protein fractions.
| Antioxidant Activity | α-Amylase Inhibitory Activity | ACE Inhibitory Activity | |
|---|---|---|---|
| Total antioxidant compounds | 0.160 | –0.059 | –0.878 * |
| Antioxidant activity | –0.388 | –0.276 | |
| α-Amylase inhibitory activity | 0.144 |
* Significant correlation (p < 0.05). ACE: angiotensin-I converting enzyme.
