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.The amylase inhibitors produced by the above process possess a high amylase inhibitory activity but substantially no trypsin inhibitory activity, and are useful in the prophylaxis and treatment of diseases such as hyperglycemia, diabetes, hyperlipemia, arteriosclerosis and obesity.

gluten/obesity

Processes for the preparation of amylase inhibitor

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