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Inhibition of digestive enzymes by condensed tannins from green and ripe carobs
Year:
1969
Authors :
אלומות (אולומוקי), אוגניה
;
.
טמיר, מושע
;
.
Volume :
20
Co-Authors:
Tamir, M., Division of Animal Nutrition, Volcani Institute of Agricultural Research, Rehovot, Israel
Alumot, E., Division of Animal Nutrition, Volcani Institute of Agricultural Research, Rehovot, Israel
Facilitators :
From page:
199
To page:
202
(
Total pages:
4
)
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. Copyright © 1969 John Wiley & Sons, Ltd
Note:
Related Files :
amylase
article
comparative study
glycoside
Glycosides
Kinetics
Lipase
tannin derivative
triacylglycerol lipase
Trypsin Inhibitors
עוד תגיות
תוכן קשור
More details
DOI :
10.1002/jsfa.2740200402
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
20832
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:39
Scientific Publication
Inhibition of digestive enzymes by condensed tannins from green and ripe carobs
20
Tamir, M., Division of Animal Nutrition, Volcani Institute of Agricultural Research, Rehovot, Israel
Alumot, E., Division of Animal Nutrition, Volcani Institute of Agricultural Research, Rehovot, Israel
Inhibition of digestive enzymes by condensed tannins from green and ripe carobs
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. Copyright © 1969 John Wiley & Sons, Ltd
Scientific Publication
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