摘要
目的:深度开发青稞低血糖生成指数(GI)食品以及SDS系列产品。方法:以青稞粉为原料,采用响应面试验确定最优酶解条件,并通过α-葡萄糖苷酶和α-淀粉酶的抑制作用来评价其体外降糖活性。结果:当β-淀粉酶添加量为60 U/g,酶解时间为3.5 h,酶解温度为51℃,料液比(m青稞粉∶V_(β-淀粉酶液))为1∶12(g/mL)时,酶改性青稞粉中慢消化淀粉含量最高为16.55%。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71.39%,48.32%。结论:最优酶解条件下,酶改性青稞粉中慢消化淀粉含量明显提高。
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 ofα-glucosidase andα-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 onα-glucosidase andα-amylase.The highest inhibitory rates of the modified highland barley powder onα-glucosidase andα-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.
作者
李岩
刘娟
宋晓凡
孙康娜
陈富章
院珍珍
LI Yan;LIU Juan;SONG Xiaofan;SUN Kangna;CHEN Fuzhang;YUAN Zhenzhen(College of Agriculture and Animal Husbandry,Qinghai University,Xining,Qinghai 810016,China;State Key Laboratory of Plateau Ecology and Agriculture,Qinghai University,Xining,Qinghai 810016,China)
出处
《食品与机械》
CSCD
北大核心
2023年第10期217-222,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)。
