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α-Amylase inhibitor from white kidney bean has been regarded as a potential remedy for the treatment of diabetes and obesity because of its higher inhibition activity on the α-amylase within human intestine,as well as its physiological safety.However,α-Amylase inhibitor is heat sensitive,which could completely lose the α-Amylase inhibition activity when the temperature is higher than 80℃.It is required to employ an non-thermal method to explore functional beverages with α-Amylase inhibition activity.