We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
普鲁兰酶协同α一葡萄糖若酶降低青棵快消化淀粉含量酶解工艺优化 .
- Authors
李岩; 孙康娜; 宋晓凡; 陈富章; 金苏宇; 院珍珍
- Abstract
Using highland barley flour as raw material, the rapid digestible starch(RDS) contents in highland barley were reduced by pullulanase andα-glucosidase. The optimal enzymolysis process conditions for reducing the rapid digestible starch contents in highland barley were determined by single factor tests and response surface tests, and its hypoglycemic activity in vitro was evaluated by determining the inhibition rate of α-glucosidase.The results showed that the optimal enzymolysis process conditions were as follows: pullulanase addition 200 U/g, α-glucosidase addition 80 U/g,solid and liquid ratio 1∶15(g∶ml), enzymolysis time 3 h, and temperature 55 ℃. Under the optimized conditions, the rapid digestible starch content of highland barley flour was 54.95%, which was 20.22% lower than that of untreated highland barley. The results of hypoglycemic activity in vitro showed that compared with the original powder, the inhibition rates of α-amylase and α-glucosidase of the enzymolysis powder increased 68.1% and50.4%, respectively, which indicated that the hypoglycemic activity in vitro of highland barley starch was significantly improved after enzymolysis with double enzymes.
- Subjects
PULLULANASE; BARLEY; STARCH; UPLANDS; RAW materials
- Publication
China Brewing, 2023, Vol 42, Issue 1, p115
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2023.01.020