Fig. 1.

Changes in the degree of hydrolysis (DH) and (ACE) inhibitory activity over hydrolysis time of UWBSH [a] and DWBSH [b]. ■: Alcalase, ▲: Flavourzyme, ♦: Papain, ● : Bromelain, DH, Highest percentage line. Alcalase, Flavourzyme, Papain and Bromelain were run according to manufacturer’s optimum condition: pH 8.0, Temperature 60 °C, pH 8.0, Temperature, 55 °C, pH 6.5, Temperature 70 °C and pH 6.5, Temperature 45 °C, respectively. Bars represent the standard deviation from triplicate determination (n = 3) and each observation value is mean ± SD. When error bar cannot be seen, the standard deviation is less than the size of the symbol. [a] = Undefatted Winged Bean Seed Hydrolysate and [b] = Defatted Winged Bean Seed Hydrolysate