@article{oai:kwjc.repo.nii.ac.jp:00000832,
 author = {木戸, めぐみ and 三反田, 詩織 and 倉田, 理恵 and 寺原, 典彦 and 吉元, 誠 and キド, メグミ and サンタンダ, シオリ and クラタ, リエ and テラハラ, ノリヒコ and ヨシモト, マコト and Kido, Megumi and Santanda, Shiori and Kurata, Rie and Terahara, Norihiko and Yoshimoto, Makoto},
 journal = {南九州地域科学研究所所報, THE BULLETIN OF THE INSTITUTE},
 month = {Mar},
 note = {P(論文), b-Amylase [EC 3.2.1.1] is an important enzyme for the industrial production of maltose as sweetener and as protective of starch degradation in food processing.  Effects of polyphenolics, anthocyanin dyes and caffeic aid-derivatives prepared from sweetpotato on sweetpotato b-amylase were investigated for its industrial utilization. Crude extract of anthocyanin dyes did not inhibit b-amylase activity at a concentration of 2.0 mg/ml reaction mixture. In caffeoyl acid-derivatives, 3,4-dicaffeoyl-quinic acid had no inhibitory effect at a concentration of 2.0 mg/ml. Caffeic acid, chlorogenic acid, and 3,5-dicaffeoyl-quinic acid showed the inhibitory activity of about 20% against b-amylase at the same concentration.},
 pages = {7--12},
 title = {サツマイモβ-アミラーゼに及ぼすポリフェノール類の影響},
 volume = {30},
 year = {2014},
 yomi = {キド, メグミ and サンタンダ, シオリ and クラタ, リエ and テラハラ, ノリヒコ and ヨシモト, マコト}
}