摘要
以黔产刺梨果渣为原料,通过超声辅助热水浸提、脱脂和脱蛋白后得到刺梨果渣多糖,测定刺梨果渣多糖对α-淀粉酶活性的抑制作用,并分析其抑制类型。结果表明,刺梨果渣多糖以剂量依赖性方式抑制α-淀粉酶的活性,随着作用时间和pH值的逐渐增加,其抑制率呈现先增加后减小的趋势,随着温度递增其抑制率递减;说明刺梨果渣多糖对α-淀粉酶的抑制作用具有一定的热敏感性,并在弱酸性条件下抑制作用更优;其最优作用条件为:刺梨果渣多糖与α-淀粉酶在25℃、pH6.4下作用15 min,并且其抑制属于非竞争可逆型。说明刺梨多糖在控制血糖稳定方面具有潜在的应用价值。
The polysaccharides of Rosa roxburghii Tratt were obtained by ultrasonic assisted water extraction,degreasing and deproteinization.The inhibition of polysaccharides onα-amylase activity was determined and the inhibition type was analyzed.The results showed that the activity ofα-amylase was inhibited by polysaccharide from Rosa roxburghii Tratt in a dose-dependent manner,and the inhibition rate increased first and then decreased with the increase of action time and pH value,which indicated that polysaccharide from Rosa roxburghii Tratt had a certain thermal sensitivity to the inhibition ofα-amylase,and the inhibition effect was better under the condition of weak acid.The optimal conditions were as follows:polysaccharide andα-amylase acted at 25℃and pH 6.4 for 15 min,and their inhibition was non-competitive reversible.It shows that Rosa roxburghii Tratt polysaccharide has potential application value in controlling blood glucose stability.
作者
周笑犁
阳桥美
孔艳秋
刘云寒
ZHOU Xiaoli;YANG Qiaomei;KONG Yanqiu;LIU Yunhan(College of Food and Pharmacy Engineering,Guiyang University,Guiyang 550005,China;Guizhou Engineering Research Center for Food Processing,Guiyang 550005,China)
出处
《食品科技》
CAS
北大核心
2020年第10期207-212,共6页
Food Science and Technology
基金
贵州省普通高等学校功能食品重点实验室建设项目(黔教合KY字[2016]007)
贵州省大学生创新创业训练计划项目(20195200355)
贵阳市财政支持贵阳学院学科建设与研究生教育项目(SY-2020)。
关键词
刺梨
多糖
Α-淀粉酶
抑制率
Rosa roxburghii
polysaccharides
alpha-amylase
inhibition rate
