双酶协同增加青稞慢消化淀粉含量的工艺优化

Process Optimization of Double Enzymes Synergistically Increasing Slowly-Digestible Starch in Highland Barley

以萌芽黑青稞粉为原料,研究β-淀粉酶协同α-葡萄糖苷酶增加青稞慢消化淀粉含量及其体外降糖活性。通过单因素试验、体外模拟消化法和Box-Behnken响应面试验,确定最优工艺条件,并通过α-淀粉酶和α-葡糖苷酶抑制率的测定,评价其体外降糖活性。结果表明,双酶协同增加青稞慢消化淀粉含量的酶解最优条件为β-淀粉酶、α-葡萄糖苷酶添加量150 U/g青稞粉、酶解时间8 h、酶解温度50℃、青稞粉浓度10%。此条件下青稞慢消化淀粉含量达到最高,为33.62%。体外降糖活性测定结果显示,与原粉相比酶改性青稞粉的α-淀粉酶抑制率增加了62.97%,α-葡萄糖苷酶的抑制率增加了52.46%,表明酶解粉的体外降糖活性明显提高。

In this study,β-amylase combined with α-glucosidase to increase the slow-digesting starch content and its in vitro hypoglycemic activity of germinated black barley flour was studied.The optimal process conditions were determined by single factor test,in vitro simulated digestion method and Box-Behnken response surface test,and their in vitro hypoglycemic activity was evaluated by the determination of the inhibition rate of α-amylase and α-glucosidase.The results showed that the optimal enzymatic hydrolysis conditions for the synergistic increase of slowly-digestible starch content of barley were as follows:β-amylase and α-glucosidase addition of 150 U/g barley powder,enzymatic hydrolysis time of 8 h,enzymatic hydrolysis temperature of 50℃,and concentration of highland barley powder 10%.Under these conditions,the slowly-digestible starch content of highland barley reached the highest of 33.62%.In the in vitro hypoglycemic activity assay,compared with the original powder,the inhibition rate of α-amylase andα-glucosidase of enzyme-modified barley powder increased by 62.97% and 52.46%,indicating that the in vitro hypoglycemic activity of enzymatic hydrolyzed powder was significantly improved.