摘要
为了探讨高粱原花青素(SPC)对α-淀粉酶和蛋白酶活力的影响,采用差示扫描量热法(Differential Scanning Calorimetry简称:DSC)研究了SPC与这2种酶的相互作用。结果显示,不同浓度的SPC分别与α-淀粉酶和蛋白酶相互混合后,导致2种酶的相变温度和热焓都发生变化。表明SPC与2种酶都发生了相互作用,并影响了其活力。
To study on the effects of Procyanidins from Sorghum Episperm （SPC） on activity of α-amylase and protease. Differential Scanning Calorimetry （DSC） was adopted for studying interactions among SPC and these two kinds of enzyme. The results showed that changes of temperature of phase shift and enthalpy took place when SPC of different density had been mixed with α-amylase and proteinase separately. This indicated that interactions had taken place between SPC and α-amylase and or protease. These interactions also affected its activity level.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第7期60-62,共3页
Food and Fermentation Industries
基金
国家自然科学基金资助项目(30270938)
作者简介
博士
通讯作者
