Study on the inhibitory properties ofα-amylase inhibitor from white kidney beans

MA Yan-li; RANG Yi-feng; ZHAO Wei; YANG Rui-jin

doi:10.13386/j.issn1002-0306.2017.12.020

MA Yan-li, RANG Yi-feng, ZHAO Wei, YANG Rui-jin. Study on the inhibitory properties ofα-amylase inhibitor from white kidney beans[J]. Science and Technology of Food Industry, 2017, (12): 109-112. DOI: 10.13386/j.issn1002-0306.2017.12.020

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Study on the inhibitory properties ofα-amylase inhibitor from white kidney beans

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The inhibitory properties of α-amylase inhibitor (α-AI) from white kidney beans were analyzed by the effect of starch concentration, preincubation time, α-amylase activity and starch breed on the inhibition of α-AI.The results showed that the inhibition of α-AI on α-amylase was non-competitive and the variation of starch did not affect the inhibition. With the extension of preincuation time, the inhibition significantly increased (p < 0.05) .While with α-amylase activity exceeded 1.125 U, the inhibition significantly decreased (p < 0.05) .

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Study on the inhibitory properties ofα-amylase inhibitor from white kidney beans

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