Inhibition of α-amylase activity by condensed tannins

Food Chemistry

Volumn 125, Issue 2, 2011, Pages 665-672

  Gonçalves, Rui ^a   Mateus, Nuno ^a   de Freitas, Victor ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

Amylase; Antinutritional; Carbohydrates; Procyanidins; Protein tannin interaction

Indexed keywords

AGGREGATE FORMATION; AMYLASE ACTIVITY; ANTI-NUTRITIONAL; ARABIC GUMS; AVERAGE DEGREE; BIMOLECULAR QUENCHING CONSTANT; COLORIMETRIC METHODS; CONDENSED TANNINS; FLUORESCENCE ASSAY; FLUORESCENCE QUENCHING; GRAPE SEEDS; NEPHELOMETRY; PROCYANIDINS; SPECIFIC INTERACTION; TERNARY COMPLEX;

AMYLASES; CARBOHYDRATES; DYNAMIC LIGHT SCATTERING; ENZYMES; FLUORESCENCE; HYDROLASES; QUENCHING; TURBIDITY;

ENZYME ACTIVITY;

AMYLASE; CARBOHYDRATE; GUM ARABIC; PECTIN; PROCYANIDIN; TANNIN; TERNARY COMPLEX FACTOR;

ARTICLE; COLORIMETRY; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME INHIBITION; FLUORESCENCE; FLUORESCENCE IMAGING; GRAPE; LIGHT SCATTERING; MOLECULAR INTERACTION; NEPHELOMETRY; PLANT SEED; POLYMERIZATION; TURBIDITY;

VITACEAE;

EID: 78049425026     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.061     Document Type: Article

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