芸豆提取物对植物血凝素活性、功能特性和体外估计血糖指数的影响,International Journal of Food Science & Technology

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芸豆提取物对植物血凝素活性、功能特性和体外估计血糖指数的影响
International Journal of Food Science & Technology ( IF 3.3 ) Pub Date : 2023-03-16 , DOI: 10.1111/ijfs.16412
Waleed AL‐Ansi _{1,

2,

3} , Yunji Wang _{1,

2,

3} , Fan Mingcong _{1,

2} , Li Yan _{1,

2} , Haifeng Qian _{1,

2} , Li Wang _{1,

2}

Affiliation

本研究旨在降低某些选定的稳定食品中植物血凝素和芸豆 α-淀粉酶的活性。芸豆 α-淀粉酶抑制剂可能会抑制哺乳动物的 α-淀粉酶，从而降低估计的血糖指数 (eGI)。研究了温度、pH 和蛋白酶预处理对粗提物中 PHA 活性的影响。此外，评估了芸豆提取物对α-淀粉酶活性和性质的抑制作用。结果表明，通过酸性蛋白酶处理，芸豆水提物中的 PHA 活性降低至 6.97%，而 α-AI 活性保留了 85.89%。在胃环境模拟后，提取物的 α-淀粉酶抑制活性保持在 87.37%，而在模拟肠道环境中没有观察到效果。添加3%的提取物后，面包、米饭、馒头和馒头的eGI分别从65.00、71.65、68.17和63.41下降到30.69、39.51、22.30和19.69。本研究考察的芸豆粗提物加工方法对芸豆α-淀粉酶抑制剂的开发具有重要的参考价值，可以提升全球芸豆的精深加工水平和产业开发价值。这一发现表明芸豆提取物可用于开发低 GI 食品。本研究考察的芸豆粗提物加工方法对芸豆α-淀粉酶抑制剂的开发具有重要的参考价值，可以提升全球芸豆的精深加工水平和产业开发价值。这一发现表明芸豆提取物可用于开发低 GI 食品。本研究考察的芸豆粗提物加工方法对芸豆α-淀粉酶抑制剂的开发具有重要的参考价值，可以提升全球芸豆的精深加工水平和产业开发价值。这一发现表明芸豆提取物可用于开发低 GI 食品。

"点击查看英文标题和摘要"

Effect of kidney bean extract on phytohaemagglutinin activity, functional properties, and the estimated glycaemic index in-vitro

This study aimed to decrease the activity of phytohaemagglutinins and kidney bean α-amylase activity in some selected stable foods. Kidney bean α-amylase inhibitors may inhibit mammalian α-amylase, reducing the estimated glycaemic index (eGI). The effect of temperature, pH and protease pretreatment on PHA activity in the crude extract was investigated. Besides, the inhibitory effect of kidney bean extract on α-amylase activity and properties was assessed. Results showed that the PHA activity was decreased to 6.97% from the aqueous extract of kidney beans, while the α-AI activity was retained by 85.89% by acid protease treatment. The extract's α-amylase inhibitory activity remained at 87.37% following simulation in a gastric environment, whereas no effect was observed in a simulated intestinal environment. Adding 3% of the extract decreased the eGI of bread, rice, steamed bread, and steamed corn bread from 65.00, 71.65, 68.17, and 63.41 to 30.69, 39.51, 22.30, and 19.69, respectively. The processing method of crude kidney bean extract examined in this study has significant reference value for the development of kidney bean α-amylase inhibitors and can enhance the intensive processing level and industrial development value of kidney beans worldwide. This discovery suggests that kidney bean extracts can be used to develop foods with a low GI.

更新日期：2023-03-16

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