文章基本信息

标题：Starch Blocking Stability of the Phaseolus vulgaris Alpha-Amylase Inhibitor (α-AI1)
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作者：Bo Jiang ; Tao Zhang ; Wokadala C. Obiro 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2009
卷号：4
期号：1
页码：9-19
DOI：10.3923/ajft.2009.9.19
出版社：Academic Journals Inc., USA
摘要：The starch blocking stability of speckled kidney beans ( Phaseolus vulgaris ) alpha-amylase inhibitor (Î±-AI1) for application as a nutraceutical additive against diabetes and obesity was assessed. The inhibitor was purified to 0.09% w/w of seed flour using pH fractionation, alcohol precipitation (75%), DEAE-Sepharose CL-6B and Sephacryl S-200 chromatography. The interactive effect of pH (A), temperature (B) and time (C) on residual inhibitory activity was modeled using Response surface methodology with the Box-Behnken design. Intrinsic fluorescence and ANS-assisted surface hydrophobicity indicated activity loss is accompanied with tertiary structural unfolding. Chaotrophic salts at high (1.0 M) and kosmotrophic salts at low (0.1-0.01 M) concentration stabilized the inhibitor in the order CH₃COO^â" > Cl^â">Br^â" >I^â" > SCN^â" and vice-versa, respectively.