Study on the Mechanism\nof Effect of Protein on Starch\nDigestibility in Fermented Barley

Previous\nstudies have shown that fermented barley has\na lower digestion\nrate. However, it remains unclear whether the antidigestibility of\nstarch in fermented barley is affected by other nonstarch components.\nIn this paper, the removal of protein, lipid, and β-glucan improved\nthe hydrolysis rate of starch and the protein showed the greatest\neffect. Subsequently, the inhibitory mechanism of protein on starch\ndigestion was elucidated from the perspective of starch physicochemical\nproperties and structural changes. The removal of protein increased\nthe swelling power of starch from 10.09 to 11.14%. The short-range\nmolecular ordered structure and the helical structure content decreased.\nThe removal of protein reduced the coating and particle size of the\nstarch particles, making the Maltese cross more dispersed. In summary,\nprotein in fermented barley enhanced the ordered structure of starch\nby forming a physical barrier around starch and prevented the expansion\nof starch, which inhibited the hydrolysis of starch.