单宁酸与胰α-淀粉酶作用特性研究  

Interaction between tannic acid and pancreatic α-amylase

作　　者：姚林锋 何强[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《食品工业科技》2014年第3期63-66,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(NSFC-31171656);国家科技支撑计划(2012BAD37B09)资助

摘　　要：本文考察了单宁酸对胰α-淀粉酶(PPA)的抑制作用,并通过紫外和荧光光谱法研究了二者的作用特性。研究发现单宁酸可明显抑制胰α-淀粉酶的活性,其作用类型为非竞争性抑制。单宁酸与胰α-淀粉酶的结合能自发进行,作用位点靠近PPA的色氨酸残基区域。二者结合后,可导致PPA在270nm附近的紫外吸收发生明显改变,并产生红移,同时可引起PPA荧光猝灭。The inhibitory effect on porcine pancreatic cc-amylase（PPA）and its inhibitory mechanism of tannic acid （TA） was investigated by UV-vis absorption and fluorescent spectrometry.As a non-competitive inhibitor,tannic acid showed significant inhibitory effect on PPA.The TA-PPA interaction was a spontaneous molecular process, and the TA-PPA binding site was closer to PPA trytophan residues. The UV absorbance at 270nm of PPA decreased and the absorption bands showed red-shift when it interacted with tannic acid.In addition,the intrinsic fluorescence of PPA could be significantly quenched by tannic acid.

关 键 词：单宁酸 胰α-淀粉酶 抑制作用 紫外差谱 荧光光谱 

分 类 号：TS201.2[轻工技术与工程—食品科学]