微囊化白芸豆α-淀粉酶抑制剂的制备及其稳定性研究

Study on the Microencapsulation Preparation Technology and Stability of the White Kidney Beanα-Amylase Inhibitor

为改善白芸豆α-淀粉酶抑制剂(α-AI)的稳定性,以白芸豆为原料,超声波水提法制备了α-AI,采用多孔淀粉为吸附剂,抗性糊精为壁材,进行微囊化白芸豆α-淀粉酶抑制剂(MCα-AI)的制备及工艺优化,并研究了MCα-AI在高温、不同pH值、人工胃液环境下对淀粉酶抑制活性的稳定性。结果表明:MCα-AI的最佳制备工艺为α-AI用量50 g、多孔淀粉20 g、抗性糊精5 g、包埋温度55℃、包埋时间80 min,在该条件下淀粉酶抑制活性最高,可达22716 U/g;微囊化包埋处理显著改善了α-AI在高温、不同pH值、人工胃液环境下的稳定性,提高了其加工适应性和生物利用性。

In order to improve the stability of white kidney beanα-amylase inhibitor(α-AI),α-AI was prepared from white kidney bean by ultrasonic water extraction.The microencapsulated white kidney beanα-amylase inhibitor(MCα-AI)was prepared by using porous starch as adsorbent and resistant dextrin as wall material.While the stability of MCα-AI inhibitor activity under high temperature,different pH and artificial gastric juice was studied.The results showed that the optimal preparation conditions of MCα-AI were as follows:α-AI dosage 50 g,porous starch 20 g,resistant dextrin 5 g,embedding temperature 55℃,embedding time 80 min.Under these conditions,the amylase inhibitory activity was the highest,reaching 22716 U/g.Microencapsulation treatment significantly improved the stability ofα-AI under high temperature,different pH and artificial gastric juice environment,the processing adaptability and bioavailability was improved.