| Autor: |
Megumi, Kido, Shiori, Santanda, Rie, Kurata, Norihiko, Terahara, Makoto, Yoshimoto |
| Přispěvatelé: |
鹿児島女子短期大学, 九州沖縄農業研究センター, 南九州大学 |
| Jazyk: |
japonština |
| Rok vydání: |
2014 |
| Předmět: |
|
| Zdroj: |
南九州地域科学研究所所報 = THE BULLETIN OF THE INSTITUTE. 30:7-12 |
| Popis: |
b-Amylase [EC 3.2.1.1] is an important enzyme for the industrial production of maltose as sweetener and as protective of starch degradation in food processing. Effects of polyphenolics, anthocyanin dyes and caffeic aid-derivatives prepared from sweetpotato on sweetpotato b-amylase were investigated for its industrial utilization. Crude extract of anthocyanin dyes did not inhibit b-amylase activity at a concentration of 2.0 mg/ml reaction mixture. In caffeoyl acid-derivatives, 3,4-dicaffeoyl-quinic acid had no inhibitory effect at a concentration of 2.0 mg/ml. Caffeic acid, chlorogenic acid, and 3,5-dicaffeoyl-quinic acid showed the inhibitory activity of about 20% against b-amylase at the same concentration. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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