This study analyzed the texture and rheological properties of waxy barley flour subjected to heat-moisture treatment and α-amylase treatment and examined how these treatments affect the processing suitability. Waxy barley flours were treated with a heat-moisture treatment (HM), α-amylase treatment (EZ), and their combined treatment (HM-EZ), and the transparency, textural properties, steady shear flow, and dynamic viscoelastic characteristics were analyzed. The HM and HM-EZ treatments maintained low transparency from the early storage stage and exhibited higher hardness and gel strength, suggesting enhanced gel-forming characteristics, as well as higher shear stress and apparent viscosity under shear conditions. In contrast, the EZ-treated samples showed improved initial dispersibility, increased adhesiveness and extensibility, and lower viscosity with higher flowability. Dynamic rheological analysis revealed elastic-dominant gel behavior in the HM and HM-EZ treatments, whereas the EZ treatment resulted in a lower storage modulus and more flexible viscoelastic behavior. These results show that the physical and rheological properties of waxy barley flour vary with the heat-moisture and α-amylase treatments, and suggest that tailored processing strategies can be used to design waxy barley-based food ingredients for specific applications.

To develop anti-acidosis and anti-diabetes agentsfrom natural products, the inhibitory activities of Brazilian plant extracts against microbial -amylase and -glucosidase were evaluated. Among 100 different ethanol extracts tested, those of Acacia jurema Mart., Anacardium humile A. St.-Hil., Cedrela odorata L., and Guazuma ulmifolia Lam showed good inhibitoryactivities toward both enzymes. In addition, an extract of Plumeria drastica Mart. showed specific inhibition of -amylase, whereas that of Eugenia uniflora L. demonstrated strong inhibition of the enzyme. IC50 values of -amylase inhibition suggested that the extract of A. humile A. St.-Hil., which has been used as an anti-diabetes medicine in Brazil, had potent inhibitory activity. The IC50 for the A. humile A. St.-Hil. extract () was similar to that of acarbose (). This activity of A. humile A. St.-Hil. was not reduced by heat or acid treatment. Moreover, treatment with HCl (0.01 M) for 1 h increased the inhibitory activity from 57.5% to 81.2%. Also, the extract did not cause hemolysis of human red blood cells at levels up to 1 mg/mL. The results indicate that the extract of A. humile A. St.-Hil. is potentially useful as an anti-acidosis and anti-diabetes agent.

현미(고아미) 비열처리 알코올발효 부산물을 식품소재로 활용하고자 처리조건에 따른 품질특성 변화를 조사하였다. 그 결과, 가수분해 온도에 따른 고아미 부산물의 가용성 고형분, 총식이섬유소 및 총당은 온도가 높을수록 증가하였으며, 환원당은 에서 가장 높게 나타났다. 가수분해 온도 이상에서는 유리아미노산이 점차 감소하는 경향이었으며, 올리고당은 에서 가수분해 하였을 때 가장 많이 검출되었다. 농도에 따른 가용성 고형분은 효소제 농도가 높을수록 함량