[Degradation of Maillard reaction products by amylolytic enzymes. 3. Inhibition of glucoamylase, alpha-amylase and alpha-glucosidase by heat treated alpha-glucans and melanoidins].
Amylolytic enzymes are only slightly inhibited by thermal treated alpha-glucans (10-15%). The addition of glycine to the thermolysis mixture produces no increase of the inhibition. The inhibition of the enzyme activity is probably caused by short-chain alpha-glucans that the secondary binding places of the active centre coat and therefore the hydrolysis is reduced. Glucoamylase and alpha-amylase are not inhibited by non-dialysed melanoidines from the reaction of D-glucose and glycine, but there is a strong inhibition of alpha-glucosidase by these melanoidines (up to 45%). Strongly coloured, low molecular compounds that are formed during the Maillard-reaction and are soluble in ethyl acetate cause no inhibition of Glucoamylase and alpha-amylase.
Schumacher
D
D
Institut für Lebensmittelchemie, Technischen Universität Berlin, Germany.
Hirsch
D
D
Cämmerer
B
B
Kroh
L W
LW
D005087:Glucan 1,4-alpha-Glucosidase / Q000037:antagonists & inhibitors*; D005936:Glucans / Q000378:metabolism* / Q000494:pharmacology*; D065089:Glycoside Hydrolase Inhibitors; D006358:Hot Temperature; D007700:Kinetics; D015416:Maillard Reaction; D011108:Polymers / Q000494:pharmacology*; D000516:alpha-Amylases / Q000037:antagonists & inhibitors*
D005936:Glucans; D065089:Glycoside Hydrolase Inhibitors; D011108:Polymers; C011908:melanoidin polymers; D000516:alpha-Amylases; D005087:Glucan 1,4-alpha-Glucosidase