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

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