that were bound to starch were released (Yu et al., 2001). In addition,
to a certain extent, a-amylase treatment could hydrolyze
polysaccharides in cell walls of oat bran where phenolic compounds
were concentrated (Alrahmany and Tsopmo, 2012). The
phenolic contents of samples treated with amylase were significantly
(p < 0.05) increased in a time-dependent manner, and
reached a maximum release of total phenols at 60 min of enzyme
hydrolysis.