The shelf life and heat stability of 0.19-albumin in a drink and a powdered soup containing wheat albumin were examined. The content of 0.19-albumin decreased with time, 67% remaining after 52 weeks of storage at room temperature. On the other hand, the content did not change in the powdered soup, even after 15 months of storage at room temperature. The 0.19-albumin content in the powdered soup did not change when dissolved in hot water poured into a coffee cup, but was considerably decreased when boiled in a pan over open heat. The inhibitory activity of each sample that was evaluated against human pancreatic amylase correlated well with the 0.19~albumin content determined by HPLC.
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