Abstract
To assess the effects of tea polyphen ols(TP)on the properties of α-amylase extracted from Aspergillus Oryzae.α-amylase from Aspergillus Oryzae was complexed with TP extracted from green tea.Bernfeild method was adopted to analyze the activities of free α-amylase and TP complexed α-amylase under various temperatures, pH values and substrate concentrations. It was found that TP were haze-active and showed no inhibitory effect on the α-amylase. By complex and sedimentati on, the maximum recovery of the α-amylase activity reached about 71% at 0.3% TP concentrations. The optimum temperatures for the α-amylase were changed from 30～50℃ to 60～70℃, pHvalue from 3.0～8.0 to 5.0～6.0 and the Km value of the α-amylase complexed with TP from 0.18% to 1.03% the substrate concentration of soluble starch. It is concluded that TP recovered the activity of the α-amylase and showed no inhibitory effect by complexation. After complexed with TP, the optimum temperature and pH value fo r the α-amylase were increased and narrowed The Km value was changed higher for soluble starch substrate, indicating the decreased affinity of the α-amylase with the substrate.
| Original language | Chinese (Simplified) |
|---|---|
| Pages (from-to) | 30-33 |
| Number of pages | 4 |
| Journal | 食品科学 (Food science) |
| Volume | 23 |
| Issue number | 7 |
| Publication status | Published - 2002 |
Keywords
- Tea
- Polyphenolsα-amylase
- Complex