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. 2020 Apr 5;8(5):2395–2405. doi: 10.1002/fsn3.1529

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© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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α‐Amylase inhibitory activity of CGPH obtained from hydrolysis by different enzymes (alcalase , flavourzyme , trypsin ) and ultrafiltration fractions. F1, F2, and HC indicate fractions MW < 2, 2–10 kDa, and unfractionated hydrolysate, respectively. Test concentration was 10 mg/ml. Acarbose was used as positive control (IC₅₀ = 30 μg/ml). Different letters indicate significant differences among samples (p < .05)

Inline graphic — α‐Amylase inhibitory activity of CGPH obtained from hydrolysis by different enzymes (alcalase , flavourzyme , trypsin ) and ultrafiltration fractions. F1, F2, and HC indicate fractions MW < 2, 2–10 kDa, and unfractionated hydrolysate, respectively. Test concentration was 10 mg/ml. Acarbose was used as positive control (IC₅₀ = 30 μg/ml). Different letters indicate significant differences among samples (p < .05)