α-Amylase inhibition of a certain dietary polyphenol is predominantly affected by the concentration of α-1, 4-glucosidic bonds in starchy and artificial substrates

[Display omitted] •Physiochemical property of starchy substrates varied with their molecular structures.•IC50 values were similar for different starchy substrates with the same concentration.•Inhibitory activity of tannic acid predominantly depended on substrate concentration.•Tannic acid bound with...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food research international 2022-07, Vol.157, p.111210-111210, Article 111210
Hauptverfasser:	Zhang, Jifan, Li, Caixia, Wang, Guidan, Cao, Junwei, Yang, Xi, Liu, Xuebo, Sun, Lijun
Format:	Artikel
Sprache:	eng
Schlagworte:	adsorption alpha-amylase amylose Binding interactions digestion enzyme inhibition food research hydrogen Polyphenols Substrate digestion tannins viscosity α-1,4-glucosidic bonds α-Amylase Inhibition
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!