Seed Proteomic Profiles of Three Paeonia Varieties and Evaluation of Peony Seed Protein as a Food Product

Figure 5

(a) Degree of hydrolysis, (b) nitrogen solubility index, (c) peptide content, and (d) glucosidase inhibition rate of proteins extracted from P. ostii “Fengdan,” P. rockii, and P. lactiflora Pall “Hangshao” seeds. Significant separation within treatments was assayed by an analysis of variance (ANOVA) and Duncan’s multiple range tests at the 5% level.

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(d)