绿豆中α-淀粉酶抑制剂的提取工艺研究

Study on Extracting α-Amylase Inhibitor of Mung Beans

利用凝胶柱层析和乙醇沉淀从绿豆中提取并纯化出组分均一的α-淀粉酶抑制剂,同时就绿豆α-淀粉酶抑制剂提取条件对猪胰α-淀粉酶抑制活性的影响做了分析。确定了绿豆α-淀粉酶抑制剂的最佳提取工艺,所提取的绿豆α-淀粉酶抑制剂对温度具有较高的稳定性。

α-Amylase Inhibitor(α-AI)which can inhibit activity of α-amylase is a glycoside hydrolase inhibitor. An α-AI was extracted and purified from mung beans by gel filtration column chromatography and ethanol precipitation. Different factors that affect α-AI extracting was studied. The research showed that α-AI from mung beans had a good inhibitor effect on α-AI and will be a natural and safe food amylase inhibitor.