Peptide Fractions from Chymotrypsin-hydrolyzed Moringa oleifera Seed Proteins Inhibit α-amylase and α-glucosidase in vitro

Abstract

This study attempts to investigate the activities of chymotrypsin-digested M. oleifera seed proteins and their peptide fractions on carbohydrate-hydrolyzing enzymes. Proteins from M. oleifera seeds were isolated using isoelectric point precipitation and hydrolyzed using chymotrypsin. The hydrolysates obtained were fractionated into peptide fractions of

Keywords

• moringa oleifera
• hydrolysate
• peptide
• chymotrypsin
• α-amylase
• α-glucosidase