Characterization of promising natural blue pigment from Vaccinium bracteatum thunb. leaves: Insights of the stability and the inhibition of α-amylase-Reference-Cited by-同舟云学术

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Characterization of promising natural blue pigment from Vaccinium bracteatum thunb. leaves: Insights of the stability and the inhibition of α-amylase

Published:2020-10 Issue: Volume:326 Page:126962
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fan Mingcong,Lian Weijia,Li Tingting,Rao Zhiming^ORCID,Li Yan,Qian Haifeng^ORCID,Zhang Hui,Qi Xiguang,Wang Li

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Research Fund of Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology

National First-class Discipline Program of Food Science and Technology

Six Talent Peaks Project of Jiangsu Province

Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. In vitro evaluation of phenolic-enriched maple syrup extracts for inhibition of carbohydrate hydrolyzing enzymes relevant to type 2 diabetes management;Apostolidis;Journal of Functional Foods,2011

2. Subsite mapping of the human pancreatic alpha-amylase active site through structural, kinetic, and mutagenesis techniques;Brayer;Biochemistry,2000

3. Colour and stability assessment of blue ferric anthocyanin chelates in liquid pectin-stabilised model systems;Buchweitz;Food Chemistry,2013

4. A simple graphical method for determining the inhibition constants of mixed, uncompetitive and non-competitive inhibitors;Cornish-Bowden;The Biochemical journal,1974

5. Alpha-lactalbumin: A new carrier for vitamin D-3 food enrichment;Delavari;Food Hydrocolloids,2015

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2. Structural changes of wheat starch and activity inhibition of α-glucosidase by persimmon (Diospyros kaki Thunb.) leaves extract retarding starch digestibility;International Journal of Biological Macromolecules;2024-11

3. Investigation of synergistic effect and mechanism of green tea extract and coffee extract on α‐amylase and α‐glucosidase inhibition;International Journal of Food Science & Technology;2024-08-04

4. Enzymatic synthesis of Vaccinium blue using vaccinoside as a bifunctional precursor;Food Chemistry;2024-05

5. Screening and Characterization of an α-Amylase Inhibitor from Carya cathayensis Sarg. Peel;Foods;2023-12-10

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