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。
To study the inhibition effect of α-amylase by SPC (Sorghum established to analysis the inhibition type. Results showed that the activity reversible competitiveness, the constant of inhibition (Ki) was 2.71mg/ml. procyanidins), of α-amylase the inhibition kinetics equation was was obviously inhibited by SPC via
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第9期189-192,共4页
Food Science
基金
国家自然科学基金(30270938)
科技部成果转化基金(021FN217101280)
武汉市科技局重大专项(600513402)
博士点基金(20040504013)