燕麦β-葡聚糖对淀粉消化和α-淀粉酶的作用

o study the effects of oat β-glucan on in vitro starch digestion, we used SEC-LLS, scanning electron microscopy, Ubbelohde viscometer and rheometer to analyze physicochemical property of oat β-glucan, and Englyst method was used to research starch digestion.In addition, fluorescence quenching was also used to analyze the effect of oat β-glucan on α-amylase，the experimental results showed that: oat β-glucan has a strong effect in delaying the digestion of starch, which is related to its solution viscosity. As molecular weight and concentration of oat β-glucan increased, the effect on delaying starch digestion was better: the GI value (glycemic index) reduced, SDS (slowly digestible starch) increased. When the concentration of undegraded oat β-glucan Undegraded≥3%, RS (resistant starch) fragment increased to 70.21%. The way of fluorescence quenching between α-amylase and oat β-glucan is static quenching, the combination constant was 1060.96 mg/L and the number of combination sites was 1.2477.