Portal de Periódicos da CAPES

Characterization of Kintoki Bean (Phaseolus vulgaris) .ALPHA.-Amylase Inhibitor. Inhibitory Activities against Human Salivary and Porcine Pancreatic .ALPHA.-Amylases and Activity Changes by Proteolytic Digestion.

1999; Center for Academic Publications Japan; Volume: 45; Issue: 6 Linguagem: Inglês

10.3177/jnsv.45.797

1881-7742

Hideki Yoshikawa, Makoto Kotaru, Chie Tanaka, T. Ikeuchi, Makoto Kawabata,

Protein Hydrolysis and Bioactive Peptides

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