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

Background 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. Scope and approach 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. Key findings 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.