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Author(s): Rui Gonçalves
Nuno Mateus
Victor de Freitas
Title: Inhibition of a-amylase activity by condensed tannins
Issue Date: 2010
Abstract: The ability of grape seed procyanidins to inhibit a-amylase activity was studied using a colorimetricmethod. This ability was found to be related with the average degree of polymerisation of the testedprocyanidins. These interactions were further evaluated by fluorescence quenching, dynamic light scattering(DLS) and nephelometry, in order to understand the mechanisms by which they occur. A relationshipbetween aggregate formation and enzymatic inhibition was observed. The interaction betweenprocyanidins and enzyme involves a specific interaction as inferred from the calculated apparent bimolecularquenching constant in the fluorescence assays. Further experiments involved the determination ofthe effect of carbohydrates on the enzymatic inhibition observed. It was shown that pectin and arabicgum inhibited the formation of insoluble aggregates but were unable to restore fluorescence and activityto the enzyme. This suggests that these carbohydrates resulted in a decrease in turbidity due to the formationof a ternary complex with protein/polyphenol.
Subject: Enzimologia, Espectroquímica, Engenharia química
Enzimology, Spectrochemistry, Chemical engineering
Scientific areas: Ciências da engenharia e tecnologias::Engenharia química
Engineering and technology::Chemical engineering
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:FCUP - Artigo em Revista Científica Internacional

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