International Journal of Nutrition and Food Sciences

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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

Received: Jul. 13, 2019    Accepted: Aug. 13, 2019    Published: Sep. 06, 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.

DOI 10.11648/j.ijnfs.20190803.12
Published in International Journal of Nutrition and Food Sciences ( Volume 8, Issue 3, May 2019 )

This article belongs to the Special Issue Natural Active Ingredients for the Management of Diabetes and Obesity

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), 2024. 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://download.sciencepg.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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    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
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    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
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    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
  • Department of Research and Development, New Industry Health Technology (Zhuhai) Co., Ltd., Zhuhai, China

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

  • Section