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. 2022 Jun 21;27(13):3992. doi: 10.3390/molecules27133992

Figure 1.

Figure 1

Binding between caffeic acid and α-amylase. (A) Quenching in fluorescence intensity of α-amylase (5 µM) in the absence and presence of varying caffeic acid concentration (0–30 µM) at 298 K, (B) Stern–Volmer plot at different temperatures, (C) modified Stern–Volmer plot at different temperatures, and (D) van’t Hoff thermodynamics plot at three different temperatures.