文章基本信息

标题：Characterization of Kintoki Bean (Phaseolus vulgaris) α-Amylase Inhibitor; Inhibitory Activities against Human Salivary and Porcine Pancreatic α-Amylases and Activity Changes by Proteolytic Digestion
本地全文：下载
作者：Hideki YOSHIKAWA ; Makoto KOTARU ; Chie TANAKA 等
期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：1999
卷号：45
期号：6
页码：797-802
DOI：10.3177/jnsv.45.797
出版社：Center for Academic Publications Japan
摘要：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.
关键词：α-amylase inhibitor;kintoki bean;reactive condition;proteolytic digestion