Phaseolin (protein)
From Wikipedia, the free encyclopedia
Phaseolin is the main reserve globulin in seeds of the French bean (Phaseolus vulgaris L.).[1][2] It was named and first isolated and characterized by Thomas Burr Osborne in 1894.[3]
Phaseolin is able to inhibit the activity of the enzyme α-amylase, which is responsible for the cleavage of carbohydrates.[4] Phaseolin-containing plant extracts are used because of this nutritional property in food supplements and medical products. Phaseolin is the subject of various patent applications.[5][6]
