Simultaneous determination of resistant and digestible starch in foods and food products

摘要

A rapid enzymatic method for simultaneous determination of digestible and resistant starch in standards and foods is presented. The procedure for the determination of the digestible starch fraction was optimized. The main steps of this were: the removal of digestible starch, the hydrolysis of products and quantification of digestible starch as released glucose, Stomach and intestine physiological conditions (pH, transit time) are simulated approximately. The method was evaluated by the analysis of the starch content in various standards and raw foods. The method has showed a high precision and a good accuracy. Some variables, such as employment of sodium azide, incubation time of alpha-amylase and amyloglucosidase amount, which might affect the levels of digestible and resistant starch are also evaluated and discussed.