Optimization of Preparation Conditions for Cicer arietinum Milk with α-Glucosidase Inhibitory Activity

In this paper,Cicer arietinum was used as raw material. Its soaking and pulping conditions were optimized by protein yield and protein content. Its enzymolysis time was optimized by the inhibition rate of α-glucosidase. The stability of Cicer arietinum milk was optimized by using single-factor tests and orthogonal tests. Using centrijugal sedimentation rate as index Cicer arietinum milk that could inhibit α-glucosidase activity was obtained. The results showed that the yield of protein was 97.89% and the protein content of Cicer arietinum milk was 2.01% when soaking Cicer arietinum powder/water ratio 1∶10 (g/mL)for 7 h. After Cicer arietinum milk was gelatinized 40 min at 80 ℃,liquefied 40 min at 95 ℃ by high temperature α-amylase(7 kU/kg),saccharified 6 h at 60 ℃ by glucoamylase(200 kU/kg),the inhibitory rate of α-glucosidase was the highest,which was 78.08%. When the Cicer arietinum milk was added 0.1% carrageenan,0.08% guar gum and 0.08% xanthan gum,the stability was the best. The centrifugal sedimentation rate of the Cicer arietinum milk reached 18.86%.