Challenges and opportunities in developing low glycemic index foods with white kidney bean α-amylase inhibitor

The prevalence of diabetes and obesity is increasing globally, causing a serious threat to human health. Regarding starch blocking, the α-amylase inhibitor (α-AI) of white kidney bean (Phaseolus vulgaris L.) stands out as a naturally abundant active substance. It reduces food glycemic index (GI) by inhibiting mammalian α-amylase activity and has been proven to be effective in controlling metabolic diseases such as diabetes and hyperlipidemia. This review focuses on the inhibition mechanism of white kidney bean α-AI, constructs an α-AI detection system in actual food, and analyzes the challenges of the application of the inhibitors in food, including the influence of thermal processing on the structure and functional properties of α-AI. White kidney bean α-AI can be used as a supplement to lower the dietary GI. Adding α-AI during food thermal processing may contribute to the formation of disulfide bonds, thereby improving the inhibition activity of α-amylase. In addition, white kidney bean α-AI can also control body weight and regulate intestinal flora. This study provides theoretical and technical guidance for further utilization or development of commercial low GI food using white kidney bean α-AI.