Comparisons of α-amylase inhibitors from seeds of common bean mutants extracted through three phase partitioning

H.H. Wanga; C.L. Chen; T.L. Jeng; J.M. Sung

doi:10.1016/j.foodchem.2011.04.015

Comparisons of α-amylase inhibitors from seeds of common bean mutants extracted through three phase partitioning

Journal

Food Chemistry

Journal Volume

128

Journal Issue

4

Pages

1066-1071

Date Issued

2011-10

Date

2011-10

Author(s)

H.H. Wanga

C.L. Chen

T.L. Jeng

J.M. Sung

DOI

10.1016/j.foodchem.2011.04.015

URI

https://scholars.tari.gov.tw/handle/123456789/14335

https://www.sciencedirect.com/science/article/pii/S0308814611005607?via%3Dihub

Abstract

This study compared the inhibitory activity of α-amylase inhibitor (αAI) extracted from common bean (Phaseolus vulgaris L.) variety Hwachia, its nine mutants and two introduced varieties by using three-phase partitioning (TPP). A commercially prepared Phase 2 was also used to serve as a comparative reference. The optimal purification parameters for TPP were 30% saturation ammonium sulphate and pH 5.25. Considerable variations were detected in αAI content, total inhibitory activity and specific inhibitory activity of αAI purified from different common beans. Mutant SA-05 had the αAI inhibitory activity of 6267 units g−1 dry seed weight, which was higher than Hwachia (5062 units g−1 dry seed weight) and Phase 2 (3200 units g−1 dry weight). Moreover, it had an extremely lower IC50 (0.40 μg) than Phase 2 (10.22 μg). Thus, the mutant SA-05 may be used as raw material in commercial preparation of αAI extracts for controlling appetite and energy intake.

Subjects

α-Amylase inhibitor

Common bean

Mutants

Three-phase partitioning

TPP

Publisher

Elsevier

Type

journal article

File(s)

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Format

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