摘要
本文研究了白芸豆α-淀粉酶抑制剂（α-AI）在加工和消化过程中的活性变化。通过探究α-AI浓度、热、酸、碱以及模拟胃肠道环境对α-AI活性的影响来反映α-AI在加工和消化过程中的活性变化。α-AI对α-淀粉酶的抑制作用在较低蛋白浓度（〈6.00 mg/m L）下呈剂量依赖关系,在较高蛋白浓度（〉6.00 mg/m L）下随蛋白浓度的增大而略有增强。低于60℃的热处理,α-AI活性无显著变化（p〉0.05）,高于80℃时α-AI活性严重损失甚至丧失,70℃时α-AI活性有所损失,随着时间的延长活性损失增大;酸碱处理（p H3.0-10.0）会显著影响α-AI活性（p〈0.05）,但其对α-AI活性造成的损失会随时间的延长而减小。α-AI活性在消化过程中显著降低（p〈0.05）,其活性损失主要在胃内;低蛋白浓度（〈8.00 mg/m L）的α-AI在体内几乎失活,高蛋白浓度（〉10.00 mg/m L）的α-AI可以较好地发挥生理作用。
Activity changes of α- amylase inhibitor（ α- AI） from white kidney beans during processing and digestion were investigated,which were determined after α- AI of different concentrations were treated by heat,acid,alkali and simulating gastrointestinal environment. When α- AI was at lower concentrations（ 6.00 mg / m L）,a dose-dependent relationship between the concentration and the activity of α- AI was observed,while α- AI activity increased slightly with the concentration when α- AI was at higher concentrations（ 6.00 mg / m L）.Heat treatment under 60 ℃ had no significant influence on α- AI activity（P〈0.05）.Heat treatment over 80 ℃ greatly damaged or even destroied α- AI. Heat treatment at 70 ℃ caused an activity loss which increased with the extension of time.Acid and alkali treatment（ p H3.0 - 10.0） significantly affected the activity of α- AI（P〈0.05）,the loss of the activity was decreased with the extension of time.During digestion,α- AI activity suffered from an enormous loss and stomach accounted for the majority of the loss. Low concentration（ 8.00 mg / m L） of α- AI was nearly inactivated. Nonetheless,high concentration（ 10.00 mg / m L） of α- AI could better perform its physiological functions.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第17期53-57,共5页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31271977)
