白芸豆α-淀粉酶抑制剂在加工和消化过程中的活性变化研究

让一峰; 赵伟; 杨瑞金; 吴梨; 孟丹阳

doi:10.13386/j.issn1002-0306.2015.17.002

白芸豆α-淀粉酶抑制剂在加工和消化过程中的活性变化研究

1. 食品科学与技术国家重点实验室
2. 江南大学食品学院

基金项目:

国家自然科学基金项目(31271977)；

详细信息

作者简介:
让一峰(1991-),男,硕士研究生,研究方向:食品加工与配料,E-mail:2652398018@qq.com。;

赵伟(1982-),男,博士,教授,研究方向:食品加工,E-mail:zhaow@jiangnan.edu.cn。;

中图分类号: TS214.9
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出版历程
- 收稿日期: 2014-12-14

Study on activity changes of α- amylase inhibitor from white kidney beans during processing and digestion

State Key Laboratory of Food Science and Technology,Jiangnan University
School of Food Science and Technology,Jiangnan University

摘要

摘要: 本文研究了白芸豆α-淀粉酶抑制剂（α-AI）在加工和消化过程中的活性变化。通过探究α-AI浓度、热、酸、碱以及模拟胃肠道环境对α-AI活性的影响来反映α-AI在加工和消化过程中的活性变化。α-AI对α-淀粉酶的抑制作用在较低蛋白浓度（<6.00 mg/m L）下呈剂量依赖关系,在较高蛋白浓度（>6.00 mg/m L）下随蛋白浓度的增大而略有增强。低于60℃的热处理,α-AI活性无显著变化（p>0.05）,高于80℃时α-AI活性严重损失甚至丧失,70℃时α-AI活性有所损失,随着时间的延长活性损失增大;酸碱处理（p H3.0¹0.0）会显著影响α-AI活性（p<0.05）,但其对α-AI活性造成的损失会随时间的延长而减小。α-AI活性在消化过程中显著降低（p<0.05）,其活性损失主要在胃内;低蛋白浓度（<8.00 mg/m L）的α-AI在体内几乎失活,高蛋白浓度（>10.00 mg/m L）的α-AI可以较好地发挥生理作用。
- α-淀粉酶抑制剂 /
- 食品加工 /
- 活性变化
Abstract: Activity changes of α- amylase inhibitor( α- AI) from white kidney beans during processing and digestion were investigated,which were determined after α- AI of different concentrations were treated by heat,acid,alkali and simulating gastrointestinal environment. When α- AI was at lower concentrations( < 6.00 mg / m L),a dose-dependent relationship between the concentration and the activity of α- AI was observed,while α- AI activity increased slightly with the concentration when α- AI was at higher concentrations( > 6.00 mg / m L).Heat treatment under 60 ℃ had no significant influence on α- AI activity( p > 0.05).Heat treatment over 80 ℃ greatly damaged or even destroied α- AI. Heat treatment at 70 ℃ caused an activity loss which increased with the extension of time.Acid and alkali treatment( p H3.0 ~ 10.0) significantly affected the activity of α- AI( p < 0.05),the loss of the activity was decreased with the extension of time.During digestion,α- AI activity suffered from an enormous loss and stomach accounted for the majority of the loss. Low concentration( < 8.00 mg / m L) of α- AI was nearly inactivated. Nonetheless,high concentration( > 10.00 mg / m L) of α- AI could better perform its physiological functions.
- α-amylase inhibitor /
- food processing /
- activity change

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