Recovery study on aspergillus oryzae α-amylaseby tea polyphenols and effects on the properties of α-amylase

H.H. Huang, X.B. Huang, Hanhua Liang

Research output: Journal article publicationJournal articleAcademic research


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 languageChinese (Simplified)
Pages (from-to)30-33
Number of pages4
Journal食品科学 (Food science)
Issue number7
Publication statusPublished - 2002


  • Tea
  • Polyphenolsα-amylase
  • Complex

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