Volume 8, Issue 3, May 2019, Page: 52-58
Preparation of α-Amylase Inhibitor from Seeds of White Kidney Bean Using a Novel and Scalable Process Based on Enzymatic Hydrolysis
Yifeng Rang, Department of Research and Development, New Industry Health Technology (Zhuhai) Co., Ltd., Zhuhai, China
Wei Zhao, School of Food Science and Technology, Jiangnan University, Wuxi, China
Received: Jul. 13, 2019;       Accepted: Aug. 13, 2019;       Published: Sep. 6, 2019
DOI: 10.11648/j.ijnfs.20190803.12      View  18      Downloads  7
This study proposed and evaluated a novel and scalable process based on enzymatic hydrolysis for the preparation of α-amylase inhibitor (α-AI) in seeds of white kidney bean (Phaseolus vulgaris). The process mainly involved heat treatment (70°C/30 min), enzymatic hydrolysis, isoelectric precipitation and 70% ethanol precipitation. The optimal preparation parameters for enzymatic hydrolysis and isoelectric precipitation were as follows: Flavourzyme 500MG was used for enzymatic hydrolysis and the ultimate hydrolysate was obtained at 180 min, followed by isoelectric precipitation at pH 3.6. The loss of miscellaneous proteins and purification fold in the novel process were relatively low (85.84% and 4.74, respectively), while the α-AI activity yield (67.12%) was much higher than the values obtained by chromatography. Combined with the SDS-PAGE analysis, enzymatic hydrolysis proved to have modified the pI and alcohol-solubility of the miscellaneous proteins, which has a favorable influence on isoelectric precipitation and ethanol precipitation for the preparation of the α-AI.
α-Amylase Inhibitor (α-AI), White Kidney Bean, Enzymatic Hydrolysis, Isoelectric Precipitation
To cite this article
Yifeng Rang, Wei Zhao, Preparation of α-Amylase Inhibitor from Seeds of White Kidney Bean Using a Novel and Scalable Process Based on Enzymatic Hydrolysis, International Journal of Nutrition and Food Sciences. Special Issue: Natural Active Ingredients for the Management of Diabetes and Obesity. Vol. 8, No. 3, 2019, pp. 52-58. doi: 10.11648/j.ijnfs.20190803.12
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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