| Abstract: | The degree of inhibition of trypsin, β-amylase and lipase by condensed carob tannins was determined, and compared with that caused by a glucoside of m-digallic acid. the carob tannins were strongly inhibitory to all the enzymes assayed; β-amylase was the most sensitive and lipase the least sensitive. Only in the case of lipase was the hydrolysable tannin a more active inhibitor than the condensed carob tannins. Polyvinyl pyrrolidone reactivated trypsin and lipsse, but not β-amylase. The inhibitors were found to change the maximum reaction velocities of crystalline trypsin and β-amylase, indicating non-competitive reaction kinetics. |
