β-淀粉酶提高青稞慢消化淀粉含量工艺优化  

Optimization the process of increasing the content of slowly digestible starch in highland barley byβ-amylase

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)

机构地区：[1]青海大学农牧学院,青海西宁810016 [2]青海大学省部共建三江源生态与高原农牧业国家重点实验室,青海西宁810016

出　　处：《食品与机械》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)。

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.

关 键 词：青稞 Β-淀粉酶 慢消化淀粉 Α-葡萄糖苷酶 Α-淀粉酶 抑制率 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]