Mode of inhibition of finger millet malt amylases by the millet phenolics

被引：89

作者：

Chethan, S. ^{[1
]}

Sreerama, Y. N. ^{[1
]}

Malleshi, N. G. ^{[1
]}

机构：

[1] Cent Food Technol Res Inst, Dept Grain Sci & Technol, Mysore 570020, Karnataka, India

来源：

FOOD CHEMISTRY | 2008年 / 111卷 / 01期

关键词：

finger millet; Eleusine coracana; polyphenols; amylase activity; mode of inhibition;

D O I：

10.1016/j.foodchem.2008.03.063

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

The effect of millet polyphenols on starch hydrolysis catalyzed by amylases developed during malting were investigated. The enzyme kinetic studies using Michaelis-Menten and Lineweaver-Burk equations showed the K-m remained constant (0.625%) but the maximum velocity (V-max) decreased in the presence of a crude extract of millet polyphenols, indicating mixed non-competitive inhibition. On the other hand, gallic acid, vanillic acid, quercetin and trans-cinnamic acid isolated from the polyphenol extract of the millet showed uncompetitive inhibition. Kinetic studies of amylase inhibition by phenolic compounds indicated the presence of secondary binding sites in malted finger millet amylases similar to other cereal arnylases. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：187 / 191

页数：5

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