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. 2021 Mar 10;10(3):583. doi: 10.3390/foods10030583

Figure 4.

Figure 4

Inhibition curves of trypsin and α-chymotrypsin by raw soluble protein extract obtained from Valle Agricola chickpeas (A, D, respectively) or cooked Valle Agricola chickpeas at 60 (B, E, respectively) and 120 min (C, F, respectively). Increasing concentrations of raw protein extract were added to a fixed concentration of enzymes as indicated in Material and Methods. () and (), seeds collected in 2017 and 2018, respectively.