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Interaction of Structurally Diverse Phenolic Compounds with Porcine Pancreatic α-Amylase

Julia A H Kaeswurm1, Birgit Claasen2, Max-Philipp Fischer3

  • 1Department of Food Chemistry, Institute of Biochemistry and Technical Biochemistry , University of Stuttgart , Allmandring 5b , 70569 Stuttgart , Germany.

Journal of Agricultural and Food Chemistry
|September 10, 2019
PubMed

Keywords:
binding epitopeinhibition kineticsisothermal titration calorimetry (ITC)polyphenolssaturation transfer difference (STD)-NMRα-amylase

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