食品科学 ›› 2005, Vol. 26 ›› Issue (9): 189-192.

• 基础研究 • 上一篇    下一篇

高粱原花青素对α-淀粉酶活力抑制动力学的研究

 刘睿, 潘思轶, 刘亮, 马立霞, 谢笔钧   

  1. 华中农业大学食品科技学院
  • 出版日期:2005-09-15 发布日期:2011-09-20

Research of Inhibition Kinetics for Activity of α-amylase by SPC

 LIU  Rui, PAN  Si-Yi, LIU  Liang, MA  Li-Xia, XIE  Bi-Jun   

  1. College of Food Science and Technology, Huazhong Agricultural University
  • Online:2005-09-15 Published:2011-09-20

摘要: 本文旨在探讨原花青素对α-淀粉酶活力抑制作用;采用酶抑制动力学方程进行分析。结果显示SPC(高粱原花青素)对α-淀粉酶具有明显的抑制作用,抑制的机理是通过可逆的竞争性抑制来实现的,其抑制常数Ki是2.71mg/ml。

关键词: 高粱原花青素, &alpha, -淀粉酶, 抑制, 动力学方程

Abstract: To study the inhibition effect of α-amylase by SPC (Sorghum procyanidins), the inhibition kinetics equation was established to analysis the inhibition type. Results showed that the activity of α-amylase was obviously inhibited by SPC via reversible competitiveness, the constant of inhibition (Ki) was 2.71mg/ml.

Key words: sorghum procyanidins, α-amylase, inhibitio, kinetics, equation