Abstract
Objective: To evaluate the physiological effects of whole kidney been food and develop functional resources of different color kidney beans. Methods: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities of digestive solution and starch hydrolysis kinetics and glucose diffusion properties of three kidney bean were investigated through in vitro simulated gastrointestinal digestion. Results: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities were black kidney bean＞red kidney bean＞white kidney bean (P＜0.05). The kinetic rate of first order reaction of starch hydrolysis, rapidly digestible starch contents and glucose diffusion rate were black kidney bean＜red kidney bean＜white kidney bean (P＜0.05). Additionally, the contents of bioactive components of kidney bean digestive juices were positively correlated with the antioxidant activities, but negatively correlated with the rates of glucose diffusion (P＜0.05). Conclusion: The digestive juices of kidney bean were rich in phenolic compounds and exhibited excellent antioxidant activity and certain α-amylase inhibitory ability.
Publication Date
12-15-2022
First Page
20
Last Page
26
DOI
10.13652/j.spjx.1003.5788.2022.80129
Recommended Citation
Juan, SHI; Hong-hui, BAO; Pei, ZHANG; Ti-pei, ZHANG; and Rui, ZHOU
(2022)
"Antioxidant and α-amylase inhibitory activities and starch hydrolysis kinetics of kidney bean by simulating digestion in vitro,"
Food and Machinery: Vol. 38:
Iss.
11, Article 4.
DOI: 10.13652/j.spjx.1003.5788.2022.80129
Available at:
https://www.ifoodmm.cn/journal/vol38/iss11/4
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