著者

木戸 めぐみ 三反田 詩織 倉田 理恵 寺原 典彦 吉元 誠 キド メグミ サンタンダ シオリ クラタ リエ テラハラ ノリヒコ ヨシモト マコト Megumi Kido Shiori Santanda Rie Kurata Norihiko Terahara Makoto Yoshimoto

出版者

鹿児島女子短期大学附属南九州地域科学研究所

雑誌

南九州地域科学研究所所報 (ISSN:09110275)

巻号頁・発行日

no.30, pp.7-12, 2014

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b-Amylase [EC 3.2.1.1] is an important enzyme for the industrial production of maltose as sweetener and as protective of starch degradation in food processing. Effects of polyphenolics, anthocyanin dyes and caffeic aid-derivatives prepared from sweetpotato on sweetpotato b-amylase were investigated for its industrial utilization. Crude extract of anthocyanin dyes did not inhibit b-amylase activity at a concentration of 2.0 mg/ml reaction mixture. In caffeoyl acid-derivatives, 3,4-dicaffeoyl-quinic acid had no inhibitory effect at a concentration of 2.0 mg/ml. Caffeic acid, chlorogenic acid, and 3,5-dicaffeoyl-quinic acid showed the inhibitory activity of about 20% against b-amylase at the same concentration.