The inhibition mechanism of bound polyphenols extracted from mung bean coat dietary fiber on porcine pancreatic α-amylase: kinetic, spectroscopic, differential scanning calorimetric and molecular docking-Reference-Cited by-同舟云学术

The inhibition mechanism of bound polyphenols extracted from mung bean coat dietary fiber on porcine pancreatic α-amylase: kinetic, spectroscopic, differential scanning calorimetric and molecular docking

Published:2024-03 Issue: Volume:436 Page:137749
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sun Nan,Xie Jiayan,Zheng Bing,Xie Jianhua,Chen Yi,Hu Xiaobo,Yu Qiang^ORCID

Funder

National Natural Science Foundation of China

Key Research and Development Program of Jiangxi Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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2. Number of galloyl moieties and molecular flexibility are both important in alpha-amylase inhibition by galloyl-based polyphenols;Cao;Food & Function,2020

3. Investigation the interaction between procyanidin dimer and α-amylase: Spectroscopic analyses and molecular docking simulation;Dai;International Journal of Biological Macromolecules,2018

4. Protein-polyphenol interactions enhance the antioxidant capacity of phenolics: Analysis of rice glutelin-procyanidin dimer interactions;Dai;Food & Function,2019

5. Composition of bound polyphenols from carrot dietary fiber and its in vivo and in vitro antioxidant activity;Dong;Food Chemistry,2021

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