Improving α-amylase inhibitory activity of simulated gastrointestinal digested pea protein by pH shifting assisted proteolysis

To mitigate postprandial hyperglycemia, α-amylase inhibitory peptides have been casually prepared by various pretreatments and proteolysis without exploring their impacting mechanisms and digestive stabilities. In this study, pea protein treated by pH 2 shifting followed by flavourzyme hydrolysis (PS