![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
The in vitro anti-amylase activity of three different starch blockers, anti-amylasetablets derived from legume protein concentrate, was compared with that ofacarbose, a bacterial α -glucoside hydrolase inhibitor also containing anti-amylaseactivity. The potency of each of the starch blocker tablets was approximatelyequal, one tablet containing the same anti-amylase activity as 0.24 mg of acarbose.There was no significant reduction of the blood glucose response when 1, 2, 3, 4 or 10 starch-blocker tablets were given to 4 to 7 normal volunteers 5 min beforea test meal containing 50 g carbohydrate as white bread.