Journal
JOURNAL OF INCLUSION PHENOMENA AND MACROCYCLIC CHEMISTRY
Volume 90, Issue 3-4, Pages 351-356Publisher
SPRINGER
DOI: 10.1007/s10847-018-0789-x
Keywords
Cyclodextrins; alpha-Amylase; beta-Cyclodextrin; Inhibition; Circular dichroism spectrum
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Funding
- Natural Science Foundation of Hubei Province [2017CFB308]
- Foundation of Wuhan Polytechnic University [2016RZ21]
- National Natural Science Foundation of China [31301415]
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alpha-amylase activity influences both flour fermentation process and the quality of the fermented products due to its ability of breaking starch into smaller units. The inhibition of cyclodextrins on alpha-amylase activity was investigated in this paper. Experiment results showed that hydrophobic cavity size was an intrinsic factor during the inhibition processing. Among three types of cyclodextrin (alpha-, beta- and gamma-), beta-type exhibited the most significant inhibitory activity toward alpha-amylase. The optimal inhibitory parameters were indicated to be pH 5.9, concentration of beta-cyclodextrins 1 mmol/L, reaction temperature 45 A degrees C and reaction time 60 min. Results suggested that the endogenous fluorescence of alpha-amylase was inhibited by cyclodextrins. Circular dichroism spectrum indicated that the secondary structure of alpha-amylase, including alpha-helices, beta-sheets and random coils, was changed by cyclodextrins. All the results in this paper aim to provide a further understanding for alpha-amylase in the industry application.
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