紫甘薯花青素在模拟消化道条件下对蔗糖酶酶活性的抑制作用  

Inhibitory effect of purple sweet potato anthocyanin on sucrase activity under simulated digestive system

作　　者：王璐瑶[1] 吕晓玲[1] 李静[1] 王建新 王艳丽 高品[1] 郑满荣 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国食品添加剂》2017年第12期119-123,共5页China Food Additives

摘　　要：主要研究紫甘薯花青素提取物对小肠蔗糖酶酶活性的影响。结果表明:紫甘薯花青素对蔗糖酶酶活性具有抑制作用,而且随着花青素加入量的增大和反应时间的延长,抑制效果增强,当花青素加入量为100μL,反应时间为180min时,抑制率达到54%,用米氏方程和Lineweaver-Burk双倒数作图确定其酶反应动力学参数:无抑制剂存在时Km值为4.04×10^(-2) mol/L,Vmax为0.7630mol/(L·min),有抑制剂存在时Km值为2.17×10^(-1) mol/L,Vmax为0.7658mol/(L·min),可推测抑制类型为竞争性抑制。The effect of anthocyanin extract of purple sweet potato on the activity of sucrase.Results show that the purple sweet potato anthocyanins has inhibitory effect on sucrase enzyme activity, and with the increase of the content of anthocyanin and the reaction time of growth, inhibition effect is enhanced.When the content of anthocyanin is 100txL, response time is 180 min, inhibition rate was 54%. The kinetics parameters of the enzyme reaction were determined by the rice equation and Lineweaver-Burk.Without inhibitor, Km is 4.04 × 10-2 mol/L, Vmax is 0.7630mol/ （L＇ min）; with the inhibitor, Km is 2.17× 10- 1mol/L, Vmax is 0.7658mol/ （L· min）, Therefore, the inhibition type is competitive inhibition.

关 键 词：花青素 蔗糖酶 酶活性 反应动力学 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202.3[轻工技术与工程—食品科学与工程]