Title
Inhibition of Cyclodextrins on α-Galactosidase
Author
Di Yao, Zhenzhou Zhu, Hongyan Cai, Xuan Chen, Wei Sun, Francisco J. Barba, Fang Li, Wangyang Shen, Wenping Ding
Year
2016
Journal
Food Chemistry
Abstract
This work successfully investigated the effects of different influential factors and hydrophobic cavities of cyclodextrins (CDs) on α-galactosidase (α-Gal) by detecting α-Gal activity. The highest inhibitory concentration of three kinds of CDs (α-, β-, and γ-CD) on α-Gal was 10 mM. Moreover, the highest inhibition of α-Gal was obtained under the following conditions: reaction time of 90 min, temperature of 30 °C, and pH 6.0. Compared with other CDs, β-CD showed more ability to interact with α-Gal due to its appropriate cavity geometric dimensions. From circular dichroism and nuclear magnetic resonance it was observed that β-CD changed the secondary structure of α-Gal and formed a hydrogen bond with this enzyme.
Instrument
J-815
Keywords
Circular dichroism, Secondary structure, Food science, Biochemistry