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Mode of inhibition of finger millet malt amylases by the millet phenolics

Chethan, S. and Sreerama, Y. N. and Malleshi, N. G. (2008) Mode of inhibition of finger millet malt amylases by the millet phenolics. Food Chemistry, 111. pp. 187-191.

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Abstract

The effect of millet polyphenols on starch hydrolysis catalyzed by amylases developed during malting were investigated. The enzyme kinetic studies using Michaelis-Menten and L¡neweaver-Burk equations showed the Km remained constant (0.625%) but the maximum velocity (Vmax) decreased in the presence of a crude extract of millet polyphenols, indicating mixed non-competitive inhibition. On the other hand, gallic acid, vanillic acid, quercetin and trαπs-cinnamic acid isolated from the polyphenol extract of the millet showed uncompetitive inhibition. Kinetic studies of amylase inhibition by phenolic compounds indicated the presence of secondary binding sites in malted finger millet amylases similar to other cereal amylases.

Item Type: Article
Uncontrolled Keywords: Finger millet; Eleusine coracana; Polyphenols; Amylase activity; Mode of inhibition
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jul 2008 04:51
Last Modified: 03 Oct 2018 06:28
URI: http://ir.cftri.com/id/eprint/8633

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