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.