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- Publisher
- Wiley
- Copyright
- Copyright © 1969 John Wiley & Sons, Ltd
- ISSN
- 0022-5142
- eISSN
- 1097-0010
- DOI
- 10.1002/jsfa.2740200402
- Publisher site
- See Article on Publisher Site
Abstract
The degree of inhibition of trypsin, β‐amylase and lipase by condensed carob tannins was determined, and compared with that caused by a glucoside of m‐digallic acid. the carob tannins were strongly inhibitory to all the enzymes assayed; β‐amylase was the most sensitive and lipase the least sensitive. Only in the case of lipase was the hydrolysable tannin a more active inhibitor than the condensed carob tannins. Polyvinyl pyrrolidone reactivated trypsin and lipsse, but not β‐amylase. The inhibitors were found to change the maximum reaction velocities of crystalline trypsin and β‐amylase, indicating non‐competitive reaction kinetics.
Journal
Journal of the Science of Food and Agriculture – Wiley
Published: Apr 1, 1969