荞麦α-淀粉酶抑制剂的初步研究

Inhibitory Activity of α-amylase Inhibitor from Buckwheat Flour

收集了我国荞麦主要产地和部分国外的甜荞和苦荞样品,研究荞麦粉中α-淀粉酶抑制剂的活性和热稳定性。结果显示,苦荞粉中α-淀粉酶抑制剂平均活性(44.8±3.2U/g)高于甜荞粉(37.8±2.4U/g),品种内的α-淀粉酶抑制剂活性无明显的地区间差异。抑制剂具有高的热不稳定性,在100℃处理20min即完全失活,荞麦种子萌发过程中α-淀粉酶抑制剂活性逐渐丧失。研究表明,荞麦食品中的a-淀粉酶抑制剂无内源性抗营养作用。

samples of common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tartaricum)collected from Chinese main producing areas and others countries were used to study the inhibitory activity and thermostabilityof α-amylase-inhibitor in buckwheat flour. The results showed that tartary buckwheat flour had an average higher inhibitoryactivity (44.8±3.2 U/g) than commom buckwheat flour (37.8±2.4 U/g). No significant regional differences were detectedamong the same species in the level of inhibitory activity. It was also demonstrated that the inhibitor was unthermostable. Whenit was heated at 80℃, 90℃ and 100℃ for different time respective, a fat lot or no inhibitory activity was displayed. Duringbuckwheat seeds germination, the inhibitory activity was gradually lost. The study suggested that α-amylase-inhibitor inbuckwheat flour might be not act as an antinutritional factor.