Precipitação do inibidor de α-amilase de feijão branco: avaliação dos métodos

Abstract

Diets supplemented by “starch blockers” as they are popularly known as inhibitors of α-amylase, has been increasingly adopted. It is believed that the inhibitor extracted from the beans decrease the calorie content provided by intake os carbohydrates by inhibiting the enzyme α-amylase. The technique of precipitation of proteins in aqueous solutions, with subsequent recovery of the precipitate, is one of the most important unit operations in processes of recovery and purifi cation of these molecules. In this context, the objective of this study was to analyze the precipitation inhibitor α-amylase of beans with different precipitants at various concentrations of saturation and suggest the most effective and benefi cial. The results indicate the method used by pH precipitation as the most inexpensive and effective in precipitating the inhibitor as compared to the precipitating acetone, ethanol and ammonium sulfate