白芸豆α-淀粉酶抑制剂对α-淀粉酶抑制特性的研究

Study on the inhibitory properties ofα-amylase inhibitor from white kidney beans

摘要: 本文研究了白芸豆α-淀粉酶抑制剂（α-AI）对α-淀粉酶的抑制特性。通过探究淀粉浓度、孵育时间、α-淀粉酶活力、淀粉类型对白芸豆α-AI抑制作用的影响来反映α-AI对α-淀粉酶的抑制特性。结果表明:白芸豆α-AI对α-淀粉酶的抑制作用属于非竞争性抑制,该抑制作用基本不受淀粉类型的影响,会随孵育时间的延长而显著增强（p<0.05）,当α-淀粉酶活力过高（>1.125 U）时,抑制作用显著降低（p<0.05）。

Abstract: The inhibitory properties of α-amylase inhibitor (α-AI) from white kidney beans were analyzed by the effect of starch concentration, preincubation time, α-amylase activity and starch breed on the inhibition of α-AI.The results showed that the inhibition of α-AI on α-amylase was non-competitive and the variation of starch did not affect the inhibition. With the extension of preincuation time, the inhibition significantly increased (p < 0.05) .While with α-amylase activity exceeded 1.125 U, the inhibition significantly decreased (p < 0.05) .