现代食品科技2012，Vol.28Issue(3)：260-262,266,4.
槲皮素对胰蛋白酶活性的影响
The Influence of Quercetin on the Trypsin Properties
摘要
Abstract
The interaction between quercetin and trypsin was studied by measuring the catalytic activity, the enzymatic kinetic analysis and fluorescence spectra. Quercetin showed inhibition effect on catalytic activity of trypsin. When trypsin was treated by quercetin with the molar ratio of quercetin to trypsin of 44:1 for lOmins under 37 °C, the inhibition rate reached 32.5%. Reaction time had little effect on the inhibition rate. The type of inhibition effect was reversible competitive inhibition. Quercetin can cause the quenching of intrinsic fluorescence of trypsin in physiological condition. With fluorescence quenching method, the quenching constant Kq was found to be 4.7415Χ1012(mol/L)-1-S-1 and the number of binding site N was 0.9206.关键词
胰蛋白酶/槲皮素/酶活力/酶动力学/荧光光谱Key words
trypsin/ quercetin/ enzymatic activity/ fluorescence spectra/ enzyme kinetics引用本文复制引用
赵红辉,韦庆益,陈磊,袁尔东,宁正祥..槲皮素对胰蛋白酶活性的影响[J].现代食品科技,2012,28(3):260-262,266,4.基金项目
国家自然科学基金项目(21002034) （21002034）
