کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1188331 | 963486 | 2008 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Mode of inhibition of finger millet malt amylases by the millet phenolics
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Mode of inhibition of finger millet malt amylases by the millet phenolics Mode of inhibition of finger millet malt amylases by the millet phenolics](/preview/png/1188331.png)
چکیده انگلیسی
The effect of millet polyphenols on starch hydrolysis catalyzed by amylases developed during malting were investigated. The enzyme kinetic studies using Michaelis–Menten and Lineweaver–Burk equations showed the Km remained constant (0.625%) but the maximum velocity (Vmax) decreased in the presence of a crude extract of millet polyphenols, indicating mixed non-competitive inhibition. On the other hand, gallic acid, vanillic acid, quercetin and trans-cinnamic acid isolated from the polyphenol extract of the millet showed uncompetitive inhibition. Kinetic studies of amylase inhibition by phenolic compounds indicated the presence of secondary binding sites in malted finger millet amylases similar to other cereal amylases.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 111, Issue 1, 1 November 2008, Pages 187–191
Journal: Food Chemistry - Volume 111, Issue 1, 1 November 2008, Pages 187–191
نویسندگان
S. Chethan, Y.N. Sreerama, N.G. Malleshi,