Green preparation of holocellulose nanocrystals from burdock and their inhibitory effects against α-amylase and α-glucosidase
Ying Li, Liang Wei, Meigui Huang, Wuyang Huang, Jin Feng
Abstract
Burdock holocellulose nanocrystals exhibited remarkable inhibitory effects against α-amylase and α-glucosidase, and they reduced the digestion rate and extent of corn starch, suggesting their potential in blocking postprandial glycemic upsurge.
Topics & Concepts
AmylaseChemistryFood scienceInhibitory postsynaptic potentialBiochemistryEnzymeBiologyNeuroscienceAdvanced Cellulose Research StudiesBiofuel production and bioconversionEnzyme Production and Characterization