In this work, the effects of three Citrus flavonoids (naringin, neohesperidin and hesperidin) on α-amylase catalysed starch digestion were investigated. An inhibitory kinetics experiment demonstrated that they noncompetitively inhibit the activity of α-amylase with Ki values of, respectively, 25.21μm, 40.26μm, 40.69μm. Surface plasmon resonance assay showed three Citrus flavonoids can bind with starch with KD values of, respectively, 3.98±0.20mm, 4.92±0.15mm and 5.07±0.17mm. Scanning electron microscopy indicated they can delay the retr...
