食品与机械2017，Vol.33Issue(7)：1-5,5.DOI:10.13652/j.issn.1003-5788.2017.07.001
L-茶氨酸对α-淀粉酶和胰蛋白酶的抑制作用
Inhibitory effects of L-theanine on α-amylase and trypsin
摘要
Abstract
The inhibitory effects of L-theanine on the activities of α amyl ase and trypsin were studied by establishing the best reaction system and adopting research method on graph in order to provide reference for the deep development of L-theanine.The results showed that the inhibitory effects of L theanine on both enzyme activities were positively associated with its concentration.IC50 (26.078 mg/mL) of L-theanine on the activi ties of α-amylase was achieved by prewarming enzyme at a concentration of 0.018 mg/mL in the presence of L-theanine at 37 ℃ for 5 min before addition of 1 ％ starch and allowing reaction to proceed for 3 min.Km of α-amylase was 2.247 mg/mL on the premise that the enzyme amount was 18 518.52 U.L-theanine exhibited the half inhibition on trypsin (196.299 mg/mL) by prewarming their mixture at 40 ℃ for 5 min followed by addition of 1 ％ casein as the substrate and permit ting the reaction for 15 min.When the amount of enzyme was 1 055 931 U,Km of trypsin was 5.189 mg/mL.Statistics results showed that the inhibitory effect of L-theanine on the activity of α-amylase was superior than that of trypsin.关键词
L-茶氨酸/α-淀粉酶/胰蛋白酶/抑制作用/糖脂代谢Key words
L-theanine/α-amylase/trypsin/inhibitory effect/glucose and lipid metabolism引用本文复制引用
袁冬寅,龙军,龚志华,林玲,周阳,彭影琦,肖文军..L-茶氨酸对α-淀粉酶和胰蛋白酶的抑制作用[J].食品与机械,2017,33(7):1-5,5.基金项目
湖南省科技厅重点研发计划(编号:2016NK2102) （编号:2016NK2102）
