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Abstract
Purpose : To explore the effect of α-cyclodextrin on the activity of α-amylase with a view to expanding its application range. Methods : The concentration of α-cyclodextrin, temperature, pH and interaction time were used as single factors to explore the influence of α-cyclodextrin on the activity of α-amylase and endogenous fluorescence in the enzyme system. Results : The results showed that the concentration, time, pH and temperature affect the interaction of them. The most obvious conditions for inhibition of α-amylase activity are as follows: 10 mmol/L concentration of α-cyclodextrin, pH 6.9, duration of 120 min and temperature at 55 oC. In addition, the fluorescence intensity of α-amylase changed as a result of the addition of α-cyclodextrin. Conclusion : The activity of α-amylase can be inhibited by α-cyclodextrin. At the same time, the addition of α-cyclodextrin will lead to the transfer of tryptophan group in α-amylase, which cause the change of microenvironment and changes the endogenous fluorescence intensity of α-amylase. Keywords : α-Cyclodextrin, α-Amylase, Fluorescence intensity, Inhibition
Highlights
Cyclodextrins (CDs) consists of α-D-glucose units linked by α-(1,4)-glucosidic bond, which can form a clathrate with a variety of substances because of its hydrophobic cavity [1]
The industrial use of α-amylase mostly comes from fungi and belongs to mesothermal amylase and has obvious application advantages, which have been used in beer brewing, paper industry and grain industry [5]. α-amylase could improve the product of wheat flour, by increasing the volume of bread, improving the quality of fermentation products and preventing excessive gelatinization of starch [6]
This study aims to explore the inhibitory effect of α-CD on α-amylase and the change of fluorescence intensity in different conditions
Summary
Cyclodextrins (CDs) consists of α-D-glucose units linked by α-(1,4)-glucosidic bond, which can form a clathrate with a variety of substances because of its hydrophobic cavity [1]. This study aims to explore the inhibitory effect of α-CD on α-amylase and the change of fluorescence intensity in different conditions. In order to study the effect of α-CD on activity of α-CD, four key factors were selected, pH (3.9, 4.9, 5.9, 6.9, 7.9), concentration of α-CD (0.01, 0.1, 1, 10 mmol/L), time (0, 30, 60, 90, 120 min) and reaction temperature (25, 35, 45, 55, 65 °C). Changes in α-amylase activity and fluorescence intensity were measured under different conditions. Effect of concentration of α-CD on the activity of α-amylase
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