Abstract: The process for the preparation of amylase inhibitor including the steps of: (A) obtaining an extract solution containing the amylase inhibitor; (B) insolubilizing the amylase inhibitor by salting out by addition of a salt or salts to the solution obtained in the step (A) and recovering the insolubilized substance resulting from the salting out; and (C) directly drying the insolubilized substance recovered in the step (B) or dissolving the insolubilized substance in water to prepare an aqueous solution, and desalting and drying the aqueous solution to recover the amylase inhibitor, whereby, an amylase inhibitor in high concentrations 0.19 AI is prepared that shows highly inhibitive activity against the amylase in high yield and with good productivity.

Abstract: An agent for inhibiting an accumulation of visceral fat is disclosed which comprises an amylase inhibitor of wheat origin as an active ingredient. The agent is effective for inhibiting the accumulation of visceral fat in the viscus, thus preventing the visceral fat obesity which may be one of the causes of adult diseases.

Abstract: An amylase inhibitor consisting of a protein constructed of 244 amino acid residues having two subunits each identified as SEQ ID NO:1, in which a single band is observed at a mobility of 0.26 by polyacrylamide gel electrophoresis, and having a high inhibitory activity against human pancreatic .alpha.-amylase to inhibit an increase in blood glucose level, control an insulin secretion or maintain the duration in a feeling of satiety for diet. The amylase inhibitor can be used alone or in combination with other known amylase inhibitors.

Abstract: An amylase inhibitor consisting essentially of a protein constructed of 248 amino acid residues having two subunits, each identified as SEQ ID NO:1, in which a single band is observed at a mobility of 0.26 by polyacrylamide gel electrophoresis. The amylase inhibitor can be extracted from wheat and purified by absorption on a cation exchange resin. It is useful for inhibiting an increase in blood glucose level, controlling insulin secretion, suppressing appetite, and as a food additive. The new amylase inhibitor can be used in combination with a protein composed of two subunits, each identified as SEQ ID NO:2, the total content of both proteins being not less than 20% by weight.

Abstract: A process of producing an amylase inhibitor from an amylase inhibitor-containing solution extracted from wheat flour, etc with water, a dilute acid, a dilute alkali or from an amylase inhibitor-containing starch waste solution, by utilization of an adsorption of the amylase inhibitor on a calcium phosphate gel, while removing impure proteins contained in the solution. The process can produce in economy and high yields the amylase inhibitor having a very high amylase inhibitory activity but no or very little trypsin inhibitory activity.

Abstract: A process for the preparation of an amylase inhibitor is disclosed which comprises the steps of:(a) extracting wheat, wheat flour or wheat gluten with water, a dilute acid, a dilute alkali or an aqueous alcohol to produce a solution containing the amylase inhibitor;(b) adding a polysaccharide to said solution to form an insoluble complex of the amylase inhibitor with the polysaccharide and separating the insoluble complex from the solution;(c) dissolving or dispersing said complex in a solution, then separating the polysaccharide from the solution to collect a solution containing the amylase inhibitor; and(d) treating the collected solution with a cation exchanger to recover the amylase inhibitor from fractions that have not been adsorbed on the cation exchanger.