1999 年 45 巻 6 号 p. 797-802
The effects of some experimental parameters on α-amylase inhibition by an oc-amylase inhibitor from kintoki bean were examined. The rate of inhibition against pancreatic α-amylase increased with a rise in temperature to 50°C, but the inhibition of salivary α-amylase reached a maximum above 35°C. Although an increase in NaCI concentration to 1.5M caused an increase in the inhibitory activities against both amylases, these inhibitory activities tended to decrease above 1.5M NaCl. The effects of proteolytic digestion on the amylase inhibitory activity were also studied. The inhibitor was slightly inactivated by pepsin digestion for 2h. Although the inhibitor rapidly lost the inhibitory activity by chymotrypsin digestion within 2h, it was quite resistant to proteolytic digestion by trypsin.
