الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 85 |  |  |
| | | from | 85 | | |
Abstract
SUMMARY
The grains of three cereal samples vulgare L. ) Hybrid 113, Giza-15 and Dorad , L.) variety Giza-121 and wheat (Triticum aest were used in this work. In the present investi in all three samples grain were studied summarized as follows:
(1)- The approximate analysis was carried protein and other grain constituents.
(2)- To optimize the assay conditions for affecting factors were studied (i) pre-incubati of addition of reactants.
• (a)- The optimal pre-incubation inhibitor with human salivary a-amyla whereas the pre-incubation periods of maximal inhibitory action of inhibitor barley.
• (b)- Pre-incubation of wheat or barley solution for 10, 20 min before adding t alter the inhibitory activity significantly. sorghum inhibitory activity was obse inhibitor extract with starch for 10 min b
(3)- Kinetics of human salivary a-amylase ( extracts of the cereals used in this work hay indicated that the sorghum grain (variety Gi competitive type, whereas the a-amylase i
Iy sorghum (Sorghum rley (Hordeum vulgaris m L. ) variety Sakha-69
n, a-amylase inhibitors
the results could be
amylase inhibitors, two eriod and (ii) sequence
of sorghum a-amylase s found to be 30 min, nd 15 min achieved the racted from wheat and
ibitor extract with starch target a-amylase did not wever, complete loss of after Pre-incubating the
e assay.
) inhibition by the crude en studied and the results 5) inhibitor acts as a nonnitors extracted from wheat
~~~~--. (lJJJW--o/PP1iti)/p~.PL2!2
)- The inhibitor extracts ODrar~~i?r-<:ffo~ dractant media were dialysed against the same me len assayed against HSA and the results indicate:
(a)- The amylase inhibitors of the three sorghum wheat and barley, were found to be non-dialysable. , (b)- A great loss of amylase inhibitory activity distilled water or phosphate buffer was used for di
• (c)- when acid was used as extractant, the amyl
was increased after dialysis in some cases (5)- The acidic extractant (0.1 M HCI containing 0.15 effective solvent for a-amylase inhibitor extraction.
• (a)- Of the three sorghum samples, Hybrid 113 levels of a-amylase inhibitory activities.
• (b)- The sorghum grains of Dorado variety contain amylase inhibitory activities than those recor extracts of Giza-15.
observed when ing the extracts. inhibitory activity
higher levels of aain distilled water
(6)-The levels of a-amylase inhibitory activities e r ted from wheat and barley against three enzymes were determined.
• (a)- Wheat inhibitor extracted by distilled water levels of inhibitory activities against HSA, PPA 70.1 units/g) respectively.
• (b)- Barley grains extracted by the same extr ant contained lower levels inhibitory activities against HSA, PPA 48.1 units/g) and the same is true for inhibitors (7)- Heat stability of the a-amylase inhibitors fr wheat and barley was studied.
ntained the highest BA (56.1, 128.3 and
BA (42.1, 53.2 and racted with 0.1 MHCI. sorghum hybrid 113,
• (a)- The inhibitory activity of sorghum cru >dract reduced to 46,58,
and 62 % of its original levels against BA, A and HSA respectively,
after exposing it for 10 min to heat treatme t hen heating progressed
(80 min) the inhibitory activity reach to 0, 8, 14% of its activity against BA, PPA and HSA respectively.
• (b)- The effect of heat treatment on crude i ibitor of barley indicated similar trend to that of sorghum crude inhi itor. After 60 min of heat
treatment the barley inhibitor lost all of its a ity against HSA and BA.
• (c)- The crude a-amylase inhibitor of whe was more thermostable than the other two inhibitors studied in the sent work The activity of the wheat inhibitor decreased to 33, 35 an 53 of its original activity against PPA, BA and HSA after 35 min.
(8)- The phenolic compounds content expre as tannic acid in three
sorghum cultivar was determined and their act as a-amylase inhibitors
was studied