秋葵多糖与α-淀粉酶的相互作用及光谱学分析

Effect of okra polysaccharide on α-amylase inhibition and its spectral analysis

摘要: 研究秋葵多糖对α-淀粉酶的抑制作用,并运用紫外光谱对其相互作用的光谱进行探讨,结果表明,秋葵多糖对α-淀粉酶具有较强的抑制性,且随其浓度的增加而增强,其抑制类型属于竞争可逆型。经过紫外光谱分析表明,随着秋葵多糖浓度的不断增加其吸收峰逐渐增强且发生蓝移,证明秋葵多糖与α-淀粉酶混合时彼此之间发生了作用。

Abstract: The effects of okra polysaccharide on α-amylase and its UV spectra were studied in the test. The results showed that okra polysaccharide had strong inhibition ability on α-amylase,the increase of its concentration,and could lead to reversible competitive inhibition. Moreover,UV spectra showed that okra polysaccharide induced a blue shift of α-amylase warelength,and increased with the increase of its concentration. These results provided that interaction occured when mixed between the okra polysaccharide and α-amylase.