Food and Fermentation Industries >

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

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

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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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

Cite this article

WANG Yunji , LIU Liya , TONG Litao , LI Yan , QIAN Haifeng , ZHOU Sumei , WANG Li . Preparation of α-amylase inhibitor without lectin activity from kidney bean and its effect on eGI of staple food[J]. Food and Fermentation Industries, 2021 , 47(13) : 112 -118 . DOI: 10.13995/j.cnki.11-1802/ts.026521

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