食品与发酵工业 >

2021 , Vol. 47 >Issue 13: 112 - 118

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026521

生产与科研应用·

无凝集活力花芸豆α-淀粉酶抑制剂提取物的制备及其对主食eGI的影响

  • 汪云吉 ,
  • 刘丽娅 ,
  • 佟立涛 ,
  • 李言 ,
  • 钱海峰 ,
  • 周素梅 ,
  • 王立
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  • 1(江南大学 食品学院,江苏 无锡,214122)
    2(中国农业科学院农产品加工研究所,北京,100193)
硕士研究生(王立教授为通讯作者,E-mail:wl0519@163.com)

收稿日期: 2020-12-23

  修回日期: 2021-01-06

  网络出版日期: 2021-08-02

基金资助

国家现代农业产业技术体系专项资金项目(CARS-08-G19)

收起

Preparation of α-amylase inhibitor without lectin activity from kidney bean and its effect on eGI of staple food

  • WANG Yunji ,
  • LIU Liya ,
  • TONG Litao ,
  • LI Yan ,
  • QIAN Haifeng ,
  • ZHOU Sumei ,
  • WANG Li
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  • 1(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
    2(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

Received date: 2020-12-23

  Revised date: 2021-01-06

  Online published: 2021-08-02

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摘要

以花芸豆为原料,通过控制温度、pH、添加蛋白酶等手段去除水提物中凝集素,并研究了所得提取物对主食估计血糖生成指数(estimated glycemic index,eGI)的影响。结果表明,酸性蛋白酶对花芸豆粗提物凝集素去除效果最佳。进一步通过温度、pH、处理时间与加酶量单因素试验与正交试验,优化得到了酸性蛋白酶去除花芸豆粗提物凝集活力的最佳工艺条件:加酶量1 000 U/g,pH 2.5,处理时间90 min,温度70 ℃。此条件下,花芸豆粗提物的凝集活力被完全去除,对α-淀粉酶的抑制活力保留75.38%。提取物经模拟胃环境后,其α-淀粉酶抑制率保留87.37%,而模拟肠环境对其无影响。将制得的提取物按3%的添加量添加至日常主食中,面包、米饭、白馒头和玉米馒头的eGI值分别从65.00、71.65、68.17和63.41降低到30.69、39.51、22.30和19.69。因此,该工艺制备的提取物可用于低GI食品的制备,为花芸豆的开发利用提供了思路。

关键词： 花芸豆; 凝集活力; α-淀粉酶抑制活力; 估计血糖生成指数

本文引用格式

汪云吉 , 刘丽娅 , 佟立涛 , 李言 , 钱海峰 , 周素梅 , 王立 . 无凝集活力花芸豆α-淀粉酶抑制剂提取物的制备及其对主食eGI的影响[J]. 食品与发酵工业, 2021 , 47(13) : 112 -118 . DOI: 10.13995/j.cnki.11-1802/ts.026521

Abstract

To produce the α-amylase inhibitor without lectin activity from kidney beans, the effect of the extract on the estimated glycemic index (eGI) of staple food was investigated. The results showed that the acid protease had the best lectin removal activity from kidney bean extract. The process was optimized as follows: enzyme dosage of 1 000 U/g, pH 2.5 and 90 min hydrolysis at 70 ℃. In this condition, the lectin activity of the kidney bean extract was completely eliminated and the inhibitory activity of α-amylase remained 75.38%. The α-amylase inhibitory of extract remained 87.37% in simulated gastric environment, while the simulated intestinal environment had no effect on it. When 3% of the kidney bean α-amylase inhibitor was added, the eGI of bread, rice, steamed bread and corn steamed bread reduced from 65.00, 71.65, 68.17 and 63.41 to 30.69, 39.51, 22.30 and 19.69, respectively. Consequently, the kidney bean extract could be used to produce low glycemic index food, which was helpful for utilization of kidney beans.

Key words： kidney bean; lectin; α-amylase inhibition; estimated glycemic index

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