Padronização da Extração do Inibidor Proteico de Alfa-Amilase de Feijão Branco
DOI:
https://doi.org/10.5902/2179460X9485Abstract
The Alpha-Amylase inhibitors have been indicated as auxiliariesto loss of weight and to the management of diabetes mellitus type 2through the reduction of starch absorption. This work standardized theprocess of extraction of white beans alpha-amylase inhibitor determiningthe extractor, the time of agitation and the conditions for thermal treatment.The results indicate that the methodology used the water as extracting, inthe ratio of 1:5, followed for 3 consecutives extractions under agitation for15 minutes and 70°C thermal treatment for 5 minutes as faster and moreefficient option in the extraction of inhibitor.Downloads
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