The mechanism of interactions between tea polyphenols and porcine pancreatic alpha-amylase: Analysis by inhibition kinetics, fluorescence quenching, differential scanning calorimetry and isothermal titration calorimetry

Molecular Nutrition and Food Research

Volumn 61, Issue 10, 2017, Pages

  Sun, Lijun ^a   Gidley, Michael J ^a   Warren, Frederick J ^a,b  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

Differential scanning calorimetry; Fluorescence quenching; Interaction mechanism; Isothermal titration calorimetry; Tea polyphenols; Amylase

Indexed keywords

ALPHA AMYLASE PANCREAS ISOENZYME; BIFLAVONOID; CATECHIN; POLYPHENOL; THEAFLAVIN;

ANIMAL; ANTAGONISTS AND INHIBITORS; CALORIMETRY; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; DRUG EFFECT; ENZYMOLOGY; FLUORESCENCE; METABOLISM; PANCREAS; PIG; TEA; THEORETICAL MODEL; THERMODYNAMICS;

ANIMALS; BIFLAVONOIDS; CALORIMETRY; CALORIMETRY, DIFFERENTIAL SCANNING; CATECHIN; FLUORESCENCE; MODELS, THEORETICAL; PANCREAS; PANCREATIC ALPHA-AMYLASES; POLYPHENOLS; SWINE; TEA; THERMODYNAMICS;

EID: 85030462890     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.201700324     Document Type: Article

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