Optimization of fermentation process of highland barley powder by response surface method and its hypoglycemic activity in vitro
The slow-digestible starch content of highland barley was increased by yeast fermentation with the germination of black highland barley powder as raw material.The effects of fermentation time,temperature,yeast inoculum and mass fraction of barley powder on slow-digestible starch content were investigated.The fermentation process was optimized by single factor tests and response surface tests,and the hypoglycemic activity in vitro of fermented highland barley powder was evaluated by measuring α-glucosidase inhibition rate.The results showed that the optimum fermenta-tion process conditions were as follows:fermentation time 24 h,temperature 30 ℃,mass fraction of highland barley powder 6％,and yeast inoculum 3％.Under the optimal condition,the slow-digestible starch content in fermented highland barley powder was 35.55％,which was 23.23％higher than that of unfermented highland barley starch.The results of hypoglycemic activity in vitro showed that the inhibitory rate of α-glucosidase was 69.86％,which was 28.4％higher than that of unfermented highland barley powder.
NETL
NSTL
万方数据
维普
