Archive:: International Journal of Nutrition and Food Sciences:: Science Publishing Group

Volume 8, Issue 3, May 2019

Study the Relation Between Acetylcholinesterase and Obesity in University Students

Asmaa Fathi Hamouda, Ibrahim Abdu Khardali, Ibraheem Mohammed Attafi, Magbool Essa Oraiby, Mohammad Ahmad Attafi, Ali Mousa Sulaiman Muyidi, Hassan Abdu Ahmed Dohali

Issue: Volume 8, Issue 3, May 2019

Pages: 46-51

Received: 31 July 2019

Accepted: 20 August 2019

Published: 3 September 2019

DOI: 10.11648/j.ijnfs.20190803.11

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Abstract: Obesity is described as an asymmetrical body weight for height with an extreme growth of adipose tissue that is usually with the highest risk of disordered lipid profile. Obesity is caused by a sequence of excessive food intake, absence of physical motion, and hereditary predisposition. A few instances are caused primarily by genes, endocrine dysfu... Show More

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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

Issue: Volume 8, Issue 3, May 2019

Pages: 52-58

Received: 13 July 2019

Accepted: 13 August 2019

Published: 6 September 2019

DOI: 10.11648/j.ijnfs.20190803.12

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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 prepar... Show More

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