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

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.

Keywords

• highland barley
• β-amylase
• slowly digestible starch
• α-glucosidase
• α-amylase
• inhibition rate