Mode of inhibition of finger millet malt amylases by the millet phenolics
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/8633/
FC-02-08 |
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| Title |
Mode of inhibition of finger millet malt amylases by the millet phenolics
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| Creator |
Chethan, S.
Sreerama, Y. N. Malleshi, N. G. |
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| Subject |
05 Ragi (Finger Millet)
16 Enzyme Chemistry |
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| Description |
The effect of millet polyphenols on starch hydrolysis catalyzed by amylases developed during malting
were investigated. The enzyme kinetic studies using Michaelis-Menten and L¡neweaver-Burk equations
showed the Km remained constant (0.625%) but the maximum velocity (Vmax) decreased in the presence of
a crude extract of millet polyphenols, indicating mixed non-competitive inhibition. On the other hand,
gallic acid, vanillic acid, quercetin and trαπs-cinnamic acid isolated from the polyphenol extract of the
millet showed uncompetitive inhibition. Kinetic studies of amylase inhibition by phenolic compounds
indicated the presence of secondary binding sites in malted finger millet amylases similar to other cereal
amylases.
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| Date |
2008
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/8633/1/Food_Chemistry_111__2008__187-191.pdf
Chethan, S. and Sreerama, Y. N. and Malleshi, N. G. (2008) Mode of inhibition of finger millet malt amylases by the millet phenolics. Food Chemistry, 111. pp. 187-191. |
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