Development Of Antidiabetic Beverage From Apricot(Armeniaca Sibirica)Kernel Protein

The apricot (Armeniaca sibirica) kernel meal, which was left after the oil expression, was used as the material to develop two functional beverages which can lower the sugar value in blood. The enzymatic hydrolysis conditions, alpha glucosidase inhibitory activity, antioxidant activities and beverage deployment conditions were studied in this research.The content and the result of this study were as below:The optimum preparation condition of hypoglycemic peptides from apricot kernel meal was determined by the single factor and the RSA response surface analysis. The enzyme amount, pH, time, temperature and ratio of sample to solution were selected as the impact factors, and the inhibition ratio to a-glucosidase was selected as the index. The result showed that the optimum hydrolysis conditions were as follows: pH7, temperature50℃, time6h, the enzyme amount3%(w/w), sample to solution6%(w/v). The inhibition ratio to a-glucosidase was14.22%, and the IC50value was0.08g/mL, the hydrolysis rate was19.78%, and the content of the peptide was2.33mg/mL. The product was determined as non-competitive inhibitor, and the inhibition rate got down to11.97%after the vitro digestion, the IC5o fell to0.09g/mL. The product also showed good antioxidant activity.For the clear almond kernel hypoglycemic beverage,which was just the liquid, separated from the residue after the hydrolysis, the bitter taste could be reduced significantly after debitterizing by1.50%β-cyclodextrin in40℃for25min. The amount of condiments was: xylitol3%, acesulfame0.02%, cyclamate0.01%, malic acid0.20%. The homogenization condition was20MPa,6min. The sterilization condition was:60℃,40min. The product was transparent, stable, suitable in taste and with light almond fragrance.The other beverage contained all materials, was made after the mixtion and homogenization. The stability should be considered for this beverage. After the first homogenization, condiments and stabilizers were added into the beverage, they were: xylitol2%, acesulfame0.02%, cyclamate0.01%, citric acid0.15%, CMC0.15%, sucrose ester0.10%, xanthan gum0.15%, sodium citrat0.20%e. The condition for the second homogenization was:40MPa,9min.The debitterizing and the sterilization condition were the same with the clear beverage. The product was stable, homogeneous, with fragrant almond flavor, and mellow taste.