Method for industrially preparing white kidney bean Alpha-amylase inhibitor

Abstract

The invention discloses a method for industrially preparing a white kidney bean Alpha-amylase inhibitor, and belongs to the field of the plant active ingredient preparation. The method comprises the following steps: firstly peeling white kidney beans by a dry method, dry-smashing, sieving and preparing bean flour, and extracting the bean flour by using water, collecting slurry after centrifuging,after performing adequate enzymolysis on the slurry by using Beta-amylase, to obtain enzymatic hydrolysate, filtering the enzymatic hydrolysate by using a ceramic film, performing ultrafiltration on obtained filtrate by using 80-150 kDa of an ultrafiltration membrane, performing the ultrafiltration on penetrated liquid by using 15-30 kDa of the ultrafiltration membrane, spray-drying trapped fluid,to obtain the white kidney bean Alpha-amylase inhibitor. The prepared white kidney bean Alpha-amylase inhibitor product is high in Alpha-amylase inhibitor activity, no starch, and no phytolectin andtrypsin inhibitor activity, and has the reliable physiological efficacy and safety. In addition, the preparation technology is green and environmental, capable of adapting the requirements of the modern industrial production, and has the remarkable economic benefit and the social benefit.

Description

technical field [0001] The invention relates to a method for industrially preparing a white kidney bean α-amylase inhibitor, which belongs to the field of preparation of plant active ingredients. Background technique [0002] Diabetes mellitus is a systemic disease mainly characterized by disorders of glucose metabolism, and its typical feature is postprandial hyperglycemia. Excessive postprandial blood sugar is the root cause of diabetic complications such as diabetic foot, diabetic eye disease and diabetic nephropathy. Therefore, reducing postprandial blood sugar safely and efficiently is an important way to prevent diabetes and its complications. In recent years, my country's diabetic patients have reached 136 million, accounting for 10.6% of the adult population, and the pre-diabetic population has reached nearly 450 million, accounting for 35.7% of the adult population, surpassing the United States and India to become the veritable number one diabetes country. It can ...

AI Technical Summary

Problems solved by technology

If these substances remain in the white kidney bean α-amylase inhibitor product, it will greatly affect the effectiveness and safety of the product

The content of starch in white kidney bean α-amylase inhibitor products directly affects the inhibitory effect of α-amylase inhibitors on α-amylase. Too high starch content will cause the product to fail to inhibit the activity of α-amylase

Plant lectins can specifically agglutinate human red blood cells, and at the same time destroy the integrity of intestinal epithelial cells, affecting the absorption and utilization of nutrients

Trypsin inhibitors will not only reduce the bioavailability of food protein and inhibit growth, but also stimulate the pancreas to secrete more α-amylase, resulting in weakened or even lost physiological effects of the product

[0005] At present, there are many preparation processes of white kidney bean α-amylase inhibitors, but these preparation processes use more glucoamylase, protease and lipase, and use strong acidic substances and strong alkaline substances. The activity of enzyme inhibitors has a great influence, so the activity of the prepared product α-amylase inhibitor is low, and more starch and a certain amount of lectin and trypsin inhibitor remain, so the effectiveness of the product cannot be guaranteed and security

In addition, these preparation processes either use organic solvents or chromatographic separation techniques, which are prone to residue problems and are not conducive to environmental protection.

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