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Investigation on the interaction between γ-cyclodextrin and α-amylase

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Abstract

A growing interest has been shown regarding the impact of α-amylase on the quality of fermented foods. Therefore, the interaction between γ-cyclodextrin and α-amylase was investigated in this article. The results showed that γ-cyclodextrin had an inhibitory effect on the activity of α-amylase under certain conditions, obtaining the strongest inhibitory effect when the concentration of γ-cyclodextrin was 10 mmol/L, the reaction temperature was 45 °C, pH = 5.9 and reaction time of 120 min. The results also showed important changes in the secondary structure of α-amylase induced by γ-cyclodextrin, including the transformation of α-helix, β-fold and random coil. Moreover, the addition of γ-cyclodextrin could induce the change of endogenous fluorescence intensity by changing the microenvironment of the α-amylase. According to the results of NMR, a part of the α-amylase molecule enters the cavity of the γ-cyclodextrin, and the other part forms a hydrogen bond with the outer cavity, forming a complex. The experimental results provide references for the application of γ-cyclodextrin and α-amylase.

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Acknowledgments

The authors gratefully acknowledge financial support provided by National Natural Science Foundation of China (Number 31301415), Natural Science Foundation of Hubei Province (2017CFB308) and Foundation of Wuhan Polytechnic University (2016RZ21).

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Authors and Affiliations

  1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei, People’s Republic of China

    Min Wang, Peng Yang, Wangyang Shen, Zhan Wang, Zhenzhou Zhu, Fang Li & Lingyi Liu

  2. Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, 430023, Hubei, People’s Republic of China

    Wangyang Shen, Zhan Wang, Zhenzhou Zhu, Fang Li & Lingyi Liu

  3. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda.Vicent Andrés Estellés, s/n, 46100, Burjassot, València, Spain

    Francisco J. Barba

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  1. Min Wang
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  2. Peng Yang
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  3. Wangyang Shen
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  4. Zhan Wang
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  6. Fang Li
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  7. Francisco J. Barba
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  8. Lingyi Liu
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Correspondence to Francisco J. Barba or Lingyi Liu.

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Wang, M., Yang, P., Shen, W. et al. Investigation on the interaction between γ-cyclodextrin and α-amylase. J Incl Phenom Macrocycl Chem 94, 103–109 (2019). https://doi.org/10.1007/s10847-019-00913-x

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  • DOI: https://doi.org/10.1007/s10847-019-00913-x

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