中国食品添加剂Issue(12)：119-123,5.
紫甘薯花青素在模拟消化道条件下对蔗糖酶酶活性的抑制作用
Inhibitory effect of purple sweet potato anthocyanin on sucrase activity under simulated digestive system
王璐瑶 1吕晓玲 1李静 1王建新 1王艳丽 1高品 1郑满荣1
作者信息
- 1. 天津科技大学食品工程与生物技术学院,天津300457
- 折叠
摘要
Abstract
The effect of anthocyanin extract of purple sweet potato on the activity of sucrase.Results show that the purple sweet potato anthocyanins has inhibitory effect on sucrase enzyme activity,and with the increase of the content of anthocyanin and the reaction time of growth,inhibition effect is enhanced.When the content of anthocyanin is 100μL,response time is 180 min,inhibition rate was 54％.The kinetics parameters of the enzyme reaction were determined by the rice equation and Lineweaver-Burk.Without inhibitor,Km is 4.04 × 10-2 mol/L,Vmax is 0.7630mol/ (L · min);with the inhibitor,Km is 2.17 × 10-1 mol/L,Vmax is 0.7658mol/ (L· min),Therefore,the inhibition type is competitive inhibition.关键词
花青素/蔗糖酶/酶活性/反应动力学Key words
anthocyanin/sucrase/enzyme activity/reaction kinetics分类
轻工纺织引用本文复制引用
王璐瑶,吕晓玲,李静,王建新,王艳丽,高品,郑满荣..紫甘薯花青素在模拟消化道条件下对蔗糖酶酶活性的抑制作用[J].中国食品添加剂,2017,(12):119-123,5.
