Abstract
Objective: This study aimed to explore a kind of food with low glycemic index (GI) and SDS serial products. Methods: Using highland barley powder as raw material. The optimal enzymolysis conditions were determined by single factor test and response surface test. The hypoglycemic activity of α-glucosidase and α-amylase in vitro was evaluated. Results: The content of slow digestion starch in the enzymolysis highland barley powder reached the highest of 16.55%, under the control of the conditions of 60 U/g β-amylase, 3.5 h enzymolysis time, 51 ℃ enzymolysis temperature, and 1∶12 (g/mL) solid to liquid ratio. Meanwhile, the modified highland barley powder had a certain inhibitory effect on α-glucosidase and α-amylase. The highest inhibitory rates of the modified highland barley powder on α-glucosidase and α-amylase were 71.39% and 48.32%, respectively. Conclusion: Under the control of the optimal enzymatic hydrolysis conditions, the content of slow digestible starch in the enzymatic modified highland barley powder was significantly increased.
Publication Date
12-26-2023
First Page
217
Last Page
222
DOI
10.13652/j.spjx.1003.5788.2022.81010
Recommended Citation
Yan, LI; Juan, LIU; Xiaofan, SONG; Kangna, SUN; Fuzhang, CHEN; and Zhenzhen, YUAN
(2023)
"Optimization the process of increasing the content of slowly digestible starch in highland barley by β-amylase,"
Food and Machinery: Vol. 39:
Iss.
10, Article 31.
DOI: 10.13652/j.spjx.1003.5788.2022.81010
Available at:
https://www.ifoodmm.cn/journal/vol39/iss10/31
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