Preparation of α-Amylase Inhibitor from Seeds of White Kidney Bean Using a Novel and Scalable Process Based on Enzymatic Hydrolysis

Yifeng Rang; Wei Zhao

doi:doi:10.11648/j.ijnfs.20190803.12

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Preparation of α-Amylase Inhibitor from Seeds of White Kidney Bean Using a Novel and Scalable Process Based on Enzymatic Hydrolysis

Yifeng Rang, Wei Zhao

Published in International Journal of Nutrition and Food Sciences (Volume 8, Issue 3)

Received: 13 July 2019 Accepted: 13 August 2019 Published: 6 September 2019

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Abstract

This study proposed and evaluated a novel and scalable process based on enzymatic hydrolysis for the preparation of α-amylase inhibitor (α-AI) in seeds of white kidney bean (Phaseolus vulgaris). The process mainly involved heat treatment (70°C/30 min), enzymatic hydrolysis, isoelectric precipitation and 70% ethanol precipitation. The optimal preparation parameters for enzymatic hydrolysis and isoelectric precipitation were as follows: Flavourzyme 500MG was used for enzymatic hydrolysis and the ultimate hydrolysate was obtained at 180 min, followed by isoelectric precipitation at pH 3.6. The loss of miscellaneous proteins and purification fold in the novel process were relatively low (85.84% and 4.74, respectively), while the α-AI activity yield (67.12%) was much higher than the values obtained by chromatography. Combined with the SDS-PAGE analysis, enzymatic hydrolysis proved to have modified the pI and alcohol-solubility of the miscellaneous proteins, which has a favorable influence on isoelectric precipitation and ethanol precipitation for the preparation of the α-AI.

Published in	International Journal of Nutrition and Food Sciences (Volume 8, Issue 3) This article belongs to the Special Issue Natural Active Ingredients for the Management of Diabetes and Obesity
DOI	10.11648/j.ijnfs.20190803.12
Page(s)	52-58
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

α-Amylase Inhibitor (α-AI), White Kidney Bean, Enzymatic Hydrolysis, Isoelectric Precipitation

References

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APA Style

Yifeng Rang, Wei Zhao. (2019). Preparation of α-Amylase Inhibitor from Seeds of White Kidney Bean Using a Novel and Scalable Process Based on Enzymatic Hydrolysis. International Journal of Nutrition and Food Sciences, 8(3), 52-58. https://doi.org/10.11648/j.ijnfs.20190803.12

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ACS Style

Yifeng Rang; Wei Zhao. Preparation of α-Amylase Inhibitor from Seeds of White Kidney Bean Using a Novel and Scalable Process Based on Enzymatic Hydrolysis. Int. J. Nutr. Food Sci. 2019, 8(3), 52-58. doi: 10.11648/j.ijnfs.20190803.12

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AMA Style

Yifeng Rang, Wei Zhao. Preparation of α-Amylase Inhibitor from Seeds of White Kidney Bean Using a Novel and Scalable Process Based on Enzymatic Hydrolysis. Int J Nutr Food Sci. 2019;8(3):52-58. doi: 10.11648/j.ijnfs.20190803.12

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@article{10.11648/j.ijnfs.20190803.12,
  author = {Yifeng Rang and Wei Zhao},
  title = {Preparation of α-Amylase Inhibitor from Seeds of White Kidney Bean Using a Novel and Scalable Process Based on Enzymatic Hydrolysis},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {8},
  number = {3},
  pages = {52-58},
  doi = {10.11648/j.ijnfs.20190803.12},
  url = {https://doi.org/10.11648/j.ijnfs.20190803.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20190803.12},
  abstract = {This study proposed and evaluated a novel and scalable process based on enzymatic hydrolysis for the preparation of α-amylase inhibitor (α-AI) in seeds of white kidney bean (Phaseolus vulgaris). The process mainly involved heat treatment (70°C/30 min), enzymatic hydrolysis, isoelectric precipitation and 70% ethanol precipitation. The optimal preparation parameters for enzymatic hydrolysis and isoelectric precipitation were as follows: Flavourzyme 500MG was used for enzymatic hydrolysis and the ultimate hydrolysate was obtained at 180 min, followed by isoelectric precipitation at pH 3.6. The loss of miscellaneous proteins and purification fold in the novel process were relatively low (85.84% and 4.74, respectively), while the α-AI activity yield (67.12%) was much higher than the values obtained by chromatography. Combined with the SDS-PAGE analysis, enzymatic hydrolysis proved to have modified the pI and alcohol-solubility of the miscellaneous proteins, which has a favorable influence on isoelectric precipitation and ethanol precipitation for the preparation of the α-AI.},
 year = {2019}
}

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TY  - JOUR
T1  - Preparation of α-Amylase Inhibitor from Seeds of White Kidney Bean Using a Novel and Scalable Process Based on Enzymatic Hydrolysis
AU  - Yifeng Rang
AU  - Wei Zhao
Y1  - 2019/09/06
PY  - 2019
N1  - https://doi.org/10.11648/j.ijnfs.20190803.12
DO  - 10.11648/j.ijnfs.20190803.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 52
EP  - 58
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20190803.12
AB  - This study proposed and evaluated a novel and scalable process based on enzymatic hydrolysis for the preparation of α-amylase inhibitor (α-AI) in seeds of white kidney bean (Phaseolus vulgaris). The process mainly involved heat treatment (70°C/30 min), enzymatic hydrolysis, isoelectric precipitation and 70% ethanol precipitation. The optimal preparation parameters for enzymatic hydrolysis and isoelectric precipitation were as follows: Flavourzyme 500MG was used for enzymatic hydrolysis and the ultimate hydrolysate was obtained at 180 min, followed by isoelectric precipitation at pH 3.6. The loss of miscellaneous proteins and purification fold in the novel process were relatively low (85.84% and 4.74, respectively), while the α-AI activity yield (67.12%) was much higher than the values obtained by chromatography. Combined with the SDS-PAGE analysis, enzymatic hydrolysis proved to have modified the pI and alcohol-solubility of the miscellaneous proteins, which has a favorable influence on isoelectric precipitation and ethanol precipitation for the preparation of the α-AI.
VL  - 8
IS  - 3
ER  -

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Author Information

Yifeng Rang

Department of Research and Development, New Industry Health Technology (Zhuhai) Co., Ltd., Zhuhai, China
Wei Zhao

School of Food Science and Technology, Jiangnan University, Wuxi, China

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Plain Text BibTeX RIS

APA Style

Yifeng Rang, Wei Zhao. (2019). Preparation of α-Amylase Inhibitor from Seeds of White Kidney Bean Using a Novel and Scalable Process Based on Enzymatic Hydrolysis. International Journal of Nutrition and Food Sciences, 8(3), 52-58. https://doi.org/10.11648/j.ijnfs.20190803.12

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ACS Style

Yifeng Rang; Wei Zhao. Preparation of α-Amylase Inhibitor from Seeds of White Kidney Bean Using a Novel and Scalable Process Based on Enzymatic Hydrolysis. Int. J. Nutr. Food Sci. 2019, 8(3), 52-58. doi: 10.11648/j.ijnfs.20190803.12

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AMA Style

Yifeng Rang, Wei Zhao. Preparation of α-Amylase Inhibitor from Seeds of White Kidney Bean Using a Novel and Scalable Process Based on Enzymatic Hydrolysis. Int J Nutr Food Sci. 2019;8(3):52-58. doi: 10.11648/j.ijnfs.20190803.12

Copy | Download

@article{10.11648/j.ijnfs.20190803.12,
  author = {Yifeng Rang and Wei Zhao},
  title = {Preparation of α-Amylase Inhibitor from Seeds of White Kidney Bean Using a Novel and Scalable Process Based on Enzymatic Hydrolysis},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {8},
  number = {3},
  pages = {52-58},
  doi = {10.11648/j.ijnfs.20190803.12},
  url = {https://doi.org/10.11648/j.ijnfs.20190803.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20190803.12},
  abstract = {This study proposed and evaluated a novel and scalable process based on enzymatic hydrolysis for the preparation of α-amylase inhibitor (α-AI) in seeds of white kidney bean (Phaseolus vulgaris). The process mainly involved heat treatment (70°C/30 min), enzymatic hydrolysis, isoelectric precipitation and 70% ethanol precipitation. The optimal preparation parameters for enzymatic hydrolysis and isoelectric precipitation were as follows: Flavourzyme 500MG was used for enzymatic hydrolysis and the ultimate hydrolysate was obtained at 180 min, followed by isoelectric precipitation at pH 3.6. The loss of miscellaneous proteins and purification fold in the novel process were relatively low (85.84% and 4.74, respectively), while the α-AI activity yield (67.12%) was much higher than the values obtained by chromatography. Combined with the SDS-PAGE analysis, enzymatic hydrolysis proved to have modified the pI and alcohol-solubility of the miscellaneous proteins, which has a favorable influence on isoelectric precipitation and ethanol precipitation for the preparation of the α-AI.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Preparation of α-Amylase Inhibitor from Seeds of White Kidney Bean Using a Novel and Scalable Process Based on Enzymatic Hydrolysis
AU  - Yifeng Rang
AU  - Wei Zhao
Y1  - 2019/09/06
PY  - 2019
N1  - https://doi.org/10.11648/j.ijnfs.20190803.12
DO  - 10.11648/j.ijnfs.20190803.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 52
EP  - 58
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20190803.12
AB  - This study proposed and evaluated a novel and scalable process based on enzymatic hydrolysis for the preparation of α-amylase inhibitor (α-AI) in seeds of white kidney bean (Phaseolus vulgaris). The process mainly involved heat treatment (70°C/30 min), enzymatic hydrolysis, isoelectric precipitation and 70% ethanol precipitation. The optimal preparation parameters for enzymatic hydrolysis and isoelectric precipitation were as follows: Flavourzyme 500MG was used for enzymatic hydrolysis and the ultimate hydrolysate was obtained at 180 min, followed by isoelectric precipitation at pH 3.6. The loss of miscellaneous proteins and purification fold in the novel process were relatively low (85.84% and 4.74, respectively), while the α-AI activity yield (67.12%) was much higher than the values obtained by chromatography. Combined with the SDS-PAGE analysis, enzymatic hydrolysis proved to have modified the pI and alcohol-solubility of the miscellaneous proteins, which has a favorable influence on isoelectric precipitation and ethanol precipitation for the preparation of the α-AI.
VL  - 8
IS  - 3
ER  -

Copy | Download