The Physical Adsorption of Gelatinized Starch with Tannic Acid Decreases the Inhibitory Activity of the Polyphenol against ?-Amylase

The effects of mixing orders tannic acid (TA), starch, and ?-amylase on the enzyme inhibition TA were studied, including with before starch addition (order 1), pre-gelatinized 2) co-gelatinizing 3). It was found that always highest for order 1 because could bind active site thoroughly digestion occurred. Both 2 3 reduced through decreasing binding enzyme, which resulted from non-covalent physical adsorption gelatinized starch. Interestingly, at low concentration, higher than 3, while high shown opposite trend, arose difference in property between co-gelatinized corresponding concentrations. Moreover, both crystalline structures apparent morphology not significantly altered by 3. Conclusively, although a polyphenol has an acceptable inhibitory activity vitro, actual effect may reach expected one when taking processing procedures into account.