Effect of okra polysaccharide on α-amylase inhibition and its spectral analysis

ZHANG Shou-yu; ZHOU Jing-qi; LI Shao-hua; SUN Yan; GAO Yuan-jun

doi:10.13386/j.issn1002-0306.2015.04.013

ZHANG Shou-yu, ZHOU Jing-qi, LI Shao-hua, SUN Yan, GAO Yuan-jun. Effect of okra polysaccharide on α-amylase inhibition and its spectral analysis[J]. Science and Technology of Food Industry, 2015, (04): 101-104. DOI: 10.13386/j.issn1002-0306.2015.04.013

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Effect of okra polysaccharide on α-amylase inhibition and its spectral analysis

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The effects of okra polysaccharide on α-amylase and its UV spectra were studied in the test. The results showed that okra polysaccharide had strong inhibition ability on α-amylase,the increase of its concentration,and could lead to reversible competitive inhibition. Moreover,UV spectra showed that okra polysaccharide induced a blue shift of α-amylase warelength,and increased with the increase of its concentration. These results provided that interaction occured when mixed between the okra polysaccharide and α-amylase.

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Effect of okra polysaccharide on α-amylase inhibition and its spectral analysis

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