Details

Autor(en) / Beteiligte

• Liu, Tingting
• Gu, Yao
• Waleed, AL-Ansi
• Wang, Li
• Li, Yan
• Qian, Haifeng

Titel

Challenges and opportunities in developing low glycemic index foods with white kidney bean α-amylase inhibitor

Ist Teil von

• Trends in food science & technology, 2024-05, Vol.147, p.104397, Article 104397

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2024

Quelle

Elsevier ScienceDirect Journals Complete

Beschreibungen/Notizen

• The prevalence of diabetes and obesity is increasing globally, causing a serious threat to human health. Regarding starch blocking, the α-amylase inhibitor (α-AI) of white kidney bean (Phaseolus vulgaris L.) stands out as a naturally abundant active substance. It reduces food glycemic index (GI) by inhibiting mammalian α-amylase activity and has been proven to be effective in controlling metabolic diseases such as diabetes and hyperlipidemia. This review focuses on the inhibition mechanism of white kidney bean α-AI, constructs an α-AI detection system in actual food, and analyzes the challenges of the application of the inhibitors in food, including the influence of thermal processing on the structure and functional properties of α-AI. White kidney bean α-AI can be used as a supplement to lower the dietary GI. Adding α-AI during food thermal processing may contribute to the formation of disulfide bonds, thereby improving the inhibition activity of α-amylase. In addition, white kidney bean α-AI can also control body weight and regulate intestinal flora. This study provides theoretical and technical guidance for further utilization or development of commercial low GI food using white kidney bean α-AI. •Inhibition mechanism and functional characteristics of α-AI are summarized.•A holistic framework of α-AI detection in practical food applications is proposed.•Discuss the structural and functional changes of α-AI during thermal processing.•The latest developments of α-AI in low glycemic index food are addressed.•Future challenges require clarifying inhibition effect in thermal food processing.