Binding interactions between protein and polyphenol decreases inhibitory activity of the polyphenol against α-amylase: A new insight into the effect of dietary components on starch-hydrolyzing enzyme inhibition
Wenyue Li, Jifan Zhang, Xingyu Bao, Jian He, Junwei Cao, Caixia Li, Xuebo Liu, Lijun Sun
Topics & Concepts
ChemistryAmylaseBovine serum albuminBiochemistryEnzymeStarchPolyphenolTannic acidAntioxidantOrganic chemistryEnzyme Production and CharacterizationProtein Interaction Studies and Fluorescence AnalysisPhytase and its Applications