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高粱原花青素对α-淀粉酶活力抑制动力学的研究

作  者:
刘睿;潘思轶;刘亮;马立霞;谢笔钧
单  位:
华中农业大学食品科技学院
关键词:
高粱原花青素;α-淀粉酶;抑制;动力学方程
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。
译  名:
Research of Inhibition Kinetics for Activity of α-amylase by SPC
作  者:
LIU Rui,PAN Si-yi,LIU Liang,MA Li-xia,XIE Bi-jun* (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
关键词:
sorghum procyanidins;α-amylase;inhibitio;kinetics;equation
摘  要:
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.

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