Process for enhancing the amylase inhibitory efficacy from phaseolus vulgaris extracts

摘要

An improved method of purifying bean extract alpha-amylase inhibitor protein material is described. The materials purified by this process provide significantly more amylase inhibition than materials purified by other processes. In this process: (a) bean extract-derived alpha-amylase inhibitor is suspended in an aqueous solution having a pH of from about 3.0 to about 3.5; (b) a preservative is added to the solution; (c) the solution is heated to about 175 to about 195 F for about 10 to about 120 seconds; (d) the solution is cooled to about 65 to about 85 F and allowed to sit, in a non-agitated state, for about 3 to about 24 hours, such that bean extract particles settle out of solution; and (e) the supernatant, which contains the purified amylase inhibiting protein, is separated from the particles.

主权项

1. A method of purifying alpha-amylase inhibitor protein from a Phaseolus vulgaris bean extract material, comprising the steps of:
(a) suspending a bean extract material derived from a Phaseolus vulgaris containing alpha-amylase inhibitor protein in an aqueous solution at a pH of from about 3.0 to about 3.5; (b) adding a preservative to the solution; (c) heating the solution to about 175° F. to about 195° F., for from about 10 to about 120 seconds; (d) cooling the solution to a temperature of from about 65° F. to about 85° F. and letting the solution sit, under static non-agitated conditions, at a temperature within that defined range for from about 3 to about 24 hours to allow bean extract particles formed therein to settle out of the solution; and (e) separating the particles from the solution to obtain a supernatant, wherein the supernatant contains the alpha-amylase inhibitor protein.