In vitro Digestibility of Cross-Linked Starches - RS4

摘要

In vitro digestibility of cross-linked starches (RS4 type), which were prepared from wheat, corn, rice, potato, and high-amylose corn starches, was determined by Prosky AOAC and pancreatin gravimetric (P/G) methods. The RS levels of RS4 starches obtained by the AOAC method were higher than those by the P/G method. Pronase treatment before digestion with heat-stable a-amylase (AOAC method) gave similar RS levels as those by P/G method. The shapes of residues after digestion by the AOAC method were notdifferent from untreated ones, but those after digestion by the P/G method showed irregular and fluffy forms. It was found that the P/G method provided more exhaustive digestion of RS4 starches than the AOAC method.