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可可粉在饮料中不稳定,可以通过酶的作用降低可可粉的粒径,改善可可粉的溶解性。分别用淀粉酶、纤维素酶、蛋白酶、木聚糖酶对可可粉进行处理,发现淀粉酶、纤维素酶对可可粉有较强的作用,蛋白酶对可可粉几乎没有作用,木聚糖酶和纤维素酶、淀粉酶协同作用才有效果。通过正交实验得到酶解的最佳工艺是:在可可粉的天然pH下,加入0.5%(w/w)的淀粉酶、2%(w/w)的纤维素酶,0.2%(w/w)的木聚糖酶,在50℃下作用4h。 相似文献
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Yuezhen He Yu‐Lian Lin Chen Chen Min‐Hui Tsai Amy Hui‐Mei Lin 《Comprehensive Reviews in Food Science and Food Safety》2019,18(3):641-654
Wheat with a low falling number (FN) has been particularly prevalent in recent years and has resulted in a loss of more than $140 million in a single year in the wheat industry in the Pacific Northwest of the United States. FN measurement is a standard method for the evaluation of grain α‐amylase activity, and a low FN indicates a reduction in hot wholemeal paste viscosity due to sprouting damage. Recent studies show that a low FN may result from a developmental change of starch and adverse effects of non‐α‐amylase macromolecules on wheat. In this review, we describe the principles of FN measurement and the relationship between FN and α‐amylase. We also discuss the isozymes, locations, and inhibitors of wheat α‐amylase. The effects of various aspects of starch, which is the substrate of α‐amylase, on wheat FN are also discussed, including starch structural characteristics (for example, starch granule architecture), starch susceptibility to α‐amylase, and the interaction between starch and nonstarch macromolecules (for example, lipids). Studies on the effects of planting environments (for example, temperature) and agronomic practices (for example, irrigation and fertilization) on both starch paste viscosity and FN are also reviewed. This paper highlights the importance of considering the impacts of starch and the interactions of starch and other macromolecules, including wheat α‐amylase, on wheat FN, which is important for developing strategies to solve the low FN problem. 相似文献
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Inhibitory activities of kaempferol,galangin, carnosic acid and polydatin against glycation and α‐amylase and α‐glucosidase enzymes
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Zhanwu Sheng Binling Ai Lili Zheng Xiaoyan Zheng Zhimin Xu Yixiao Shen Zhiqiang Jin 《International Journal of Food Science & Technology》2018,53(3):755-766
The activities of four natural phenolics, kaempferol, galangin, carnosic acid and polydatin in scavenging free radicals, inhibiting advanced glycation end‐product (AGE) formation, α‐amylase and α‐glucosidase and trapping methylglyoxal (MGO), were evaluated in this study. Carnosic acid and galangin had the highest activity in scavenging free radicals. Kaempferol and galangin had the greatest activity in preventing bovine serum albumin (BSA) against glycation and reducing glycated proteins. Polydatin had the greatest performance in trapping MGO to reduce glycation reaction. However, there was no significant difference for kaempferol, galangin and carnosic acid in inhibiting AGE formation by BSA‐MGO reaction. Kaempferol, galangin and carnosic acid were the competitive inhibitors for α‐amylase, while kaempferol and carnosic acid were noncompetitive inhibitors for α‐glucosidase. However, polydatin showed as a mixed noncompetitive inhibitor for both α‐amylase and α‐glucosidase. The results indicated that the four natural phenolics have potential in inhibiting AGE production and the digestive enzymatic activity with different mechanisms. 相似文献
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Masoomeh Fallah Fatemeh Najafi Gholamreza Kavoosi 《International Journal of Food Science & Technology》2022,57(5):2944-2953
This study discussed the proximate composition, nutritional properties, amino acid profile and anti-amylase activity of royal jelly, propolis and bee bread. Royal jelly, bee bread and propolis have lower protein and lipid and more sugar than soybeans and eggs. Soybeans have the highest energy, followed by bee bread, propolis, royal jelly and eggs. Eggs have the highest protein digestibility, followed by royal jelly, bee bread, soybeans and propolis. The primary amino acids in bee bread, royal jelly and propolis are proline, glycine, lysine, alanine, aspartic acid, serine, glutamic acid, threonine, arginine, leucine, tyrosine, phenylalanine, histidine, β-aminobutyric acid, valine, asparagine and methionine. Amino acids from royal jelly, propolis and bee bread inhibited amylase by increasing Km/Vmax and decreasing Vmax and Km through un-competitive or non-competitive strategies. Molecular docking, ultraviolet absorption and fluorescence quenching analysis showed that amino acids interact with amylase structure at the allosteric site through van der Waals interactions and hydrogen bonds. Bee products can be used as food supplements, ingredients and medications to manage diabetes by inhibiting amylase. 相似文献
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Screening grape seeds recovered from winemaking by‐products as sources of reducing agents and mammalian α‐glucosidase and α‐amylase inhibitors
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Vera Lavelli Pedapati S. C. Sri Harsha Luca Fiori 《International Journal of Food Science & Technology》2015,50(5):1182-1189
Grape seeds collected from vinification of various grape varieties were extracted by supercritical CO2 for oil recovery. The defatted residues thus obtained were considered as a re‐utilisable co‐product and assessed for phenolic content, reducing capacity and inhibitory activities against mammalian α‐amylase and α‐glucosidase enzymes. Supercritical CO2 treatment led to higher recovery of anthocyanins. Reducing capacity of phenolic extracts reached up to ~2200 mmolFe(II) kg?1, much higher than that of various natural phenolic sources. The anthocyanin‐rich extracts showed the highest inhibitory effectiveness towards α‐glucosidase (I50 value equal to ~40 μg gallic acid equivalents (GAE)/mL ~ half than acarbose). Inhibitory effectiveness towards α‐amylase activity was similar among grape varieties, with I50 values comparable to that of acarbose and correlated with proanthocyanidin contents. These results could pave the way for an efficient processing of grapes, including cascade processes, namely: winemaking, oil extraction from recovered grape seeds and phenolic extraction from defatted grape seeds as potential cost‐effective nutraceuticals. 相似文献