FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (9): 189-192.

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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

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