摘要
目的:提高和增加青稞的附加值。方法:以黑青稞粉为原料,利用α-淀粉酶制备快消化淀粉含量低的青稞粉,以快消化淀粉含量为指标,通过响应面试验优化降低青稞快消化淀粉含量的最优工艺条件,并通过α-葡萄糖苷酶和α-淀粉酶抑制率评价其体外降糖活性。结果:α-淀粉酶制备快消化淀粉含量低的青稞粉的最佳工艺条件为α-淀粉酶添加量150 U/g、料液比1∶10(g/mL)、酶解时间2 h、酶解温度65℃,此时黑青稞中快消化淀粉含量为11.6%,慢消化淀粉含量为13.0%,抗性淀粉含量为75.4%。酶解后,青稞粉对α-葡萄糖苷酶和α-淀粉酶的最高抑制率分别为75.86%,75.54%。结论:试验方法可大幅度降低青稞中快消化淀粉含量。
Objective:This study aimed to help with improving and increasing the added value of highland barley.Methods:Back highland barley powder was used as raw material to prepare low content rapidly digestible starch by α-amylase.Highland barley powder with low content of fast digestible starch was prepared byα-amylase.The optimal technological conditions for reducing the content of fast digestible starch in highland barley were optimized by response surface test with the content of fast digestible starch as the index,and the hypoglycemic activity in vitro was evaluated by the inhibition rate of α-glucosidase andα-amylase.Results:The optimum conditions forα-amylase preparation of highland barley powder with low content of fast digestible starch were as follows:α-amylase dosage of 150 U/g,solid-liquid ratio of 1∶10(g/mL),enzymolysis at 65℃for 2 h.Under the control of these conditions,the content of fast digestible starch in black highland barley was 11.6%,and the content of slow digestible starch was 13.0%,with 75.4% of the resistant.After enzymatic hydrolysis,the highest inhibition rates of α-glucosidase andα-amylase were 75.86% and 75.54%,respectively.Conclusion:The method can greatly reduce the content of fast digestible starch in highland barley.
作者
张花
宋晓凡
李岩
孙康娜
院珍珍
ZHANG Hua;SONG Xiao-fan;LI Yan;SUN Kang-na;YUAN Zhen-zhen(College of Agriculture and Animal Husbandry,Qinghai University,Xining,Qinghai 810016,China)
出处
《食品与机械》
北大核心
2022年第12期199-204,共6页
Food and Machinery
基金
青海省科技厅自然科学基金项目青年项目(编号:2020-ZJ-975Q)。
