Abstract:Bitter almond kernel gliadin (BAKG)-based α-glycosidase inhibitive hydrolysates (AGIH) was prepared by protease catalyzed hydrolysis of BAKG using the inhibition rate and the degree of hydrolysis as indicators. The optimal protease was determined, the optimal process parameters was established via single-factor and response surface experiments, and the pH, thermal, and gastrointestinal digestive stability of the resultant AGIH was characterized. Papain was determined as the optimal protease, with the pertinent optimum conditions established as: solid-liquid ratio 4.0% (w/v), enzyme addition 6000 U/g, initial pH 7.0, hydrolysis temperature 55 ℃, and reaction time 6 h. The AGIH prepared under optimum conditions showed an α-glucosidase inhibition rate of 18.10% and an IC50 value of 17.66 mg/mL, and exhibited good stability under relatively high temperature, extreme pH and gastrointestinal digestion conditions. This study provides a novel direction for developing BAKG based bioactive hydrolysates.