Studies on α-amylase inhibitors in foods

Different foods have been tested for α-amylase inhibitor activity on human salivary α-amylase. High activity was found in wheat flour (590 units/g), whole wheat flour (351 units/g) and whole rye flour (186 units/g) but oat flour and barley flour had no activity. Bread baking reduced the α-amylase inhibitor activity in white bread and rye bread about 80–90% and no activity was left in whole wheat bread. Spaghetti had high activity (248 units/g) before boiling but less than 2% of the activity remained after 15 min of boiling. Red beans had some activity before boiling (41 units/g) but no activity was left after boiling for $\text{1}\text{1}\text{2}\text{h}$. Split peas, brown rice, potato, carrot and swede did not contain any α-amylase inhibitor activity.