| 摘要 |
NEW MATERIAL:TYB-AI [white powder; molecular weight, 49,000+ or -3,000 (by gel-filtration); character, protein; elemental analysis, C 37.0%, H 5.3%, N 11.5%; amino acid analysis (number of residues per 1mol), shown in the table I; melting point, decomposition at >=214 deg.C; optimum pH, 6.0-7.5; thermal stability, there occurs no lowering of activity after the treatment at 7.0pH and 60 deg.C for 60min, and the activity is lowered by about 10% by the treatment at 7.0pH and 87 deg.C for 10min; inhibits the activity of pancreatic and salivary amylase of man, swine and rat]. USE:Amylase-inhibiting substance. PREPARATION:The soluble component extracted from gluten with an alcohol (e.g. 10-90% ethanol, preferably 70% ethanol) is optionally subjected to gel- filtration, and the amylase-inhibiting component is adsorbed to an anion exchange material from the soluble component and then eluted to obtain the objective TYB-AI. The gluten used in the above process is preferably wheat gluten.
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