書誌事項
- タイトル別名
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- Effects of Commercial Spices on the Activities of .ALPHA.-Amylase and .ALPHA.-Glucosidase.
- シハン コウシンリョウ ノ アルファーアミラーゼ カッセイ オヨビ アルファー
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抄録
Nineteen species (25 items) of spices listed on Standard Tables of Food Composition in Japan were examined in respect of their effects on α-amylase and α-glucosidase. Synthesized substrates, Starch Azure for α-amylase and p-nitrophenyl-α-D-glucoside for α-glucosidase (PNPG), were added to the water extracts from spices containing the enzyme solution. The solubilized blue pigment from Starch Azure was determined by spectrometry and p-nitrophenol liberated from PNPG by HPLC. Allspice, cinnamon and thyme exerted remarkable inhibiting effects on both enzymes regardless of being cooked. In other spices, various modes in terms of inhibition were observed, and some spices activated the enzymes. A possible use of spices in food preparation to improve glycemic index for diabetic patients were suggested.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 43 (2), 157-163, 1996
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206410206336
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- NII論文ID
- 10007506430
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
- http://id.crossref.org/issn/1341027X
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- NDL書誌ID
- 3926529
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可