The mechanism of interactions between tea polyphenols and porcine pancreatic alpha ‐amylase: Analysis by inhibition kinetics, fluorescence quenching, differential scanning calorimetry and isothermal titration calorimetry

ConclusionThe combination of inhibition kinetics, FQ, DSC and ITC can reasonably characterize the interactions between tea polyphenols and PPA. The galloyl moiety is an important group in catechins and theaflavins in terms of binding with and inhibiting the activity of PPA.This article is protected by copyright. All rights reserved

Source: Nahrung / Food - June 1, 2017 Category: Nutrition Authors: Lijun Sun, Michael J. Gidley, Fredrick J. Warren Tags: Research Article Source Type: research