Product Introduction

Resistant starch (RS) refers to starch that cannot be enzymolized in the human small intestine and is partially or completely fermented in the large intestine. RS is one of the components of total dietary fiber. Method of determination of resistant starch: The samples were incubated with α-amylase and amyloglucosidase (AMG) in a oscillating water bath at 37 ℃ for 16 hours, during which the non-resistant starch was dissolved and hydrolyzed to D-glucose by the combined action of the two enzymes. At the end of incubation, the reaction was terminated by adding an equal volume of ethanol or industrial methylated alcohol (IMS). Centrifuge the above solution, collect the supernatant and do not discard it. The residual flocculent mass at the bottom is RS in the sample. Wash the flocculent mass with aqueous IMS or ethanol (50%v/v), centrifuge it after washing, repeat the washing centrifugation, collect the supernatant obtained after centrifugation, and mix it with the supernatant collected before. Carefully pour out the remaining liquid in the test tube, place the flocculent in the ice bath, add 2M KOH to dissolve, and stir vigorously with a magnetic mixer at the same time. The solution was adjusted to neutral with an acetate buffer and the starch was quantitatively hydrolyzed to glucose with AMG. D-glucose is determined with a glucose-oxidase/peroxidase reagent (GOPOD), which is also a determination of RS content in the sample. The determination of non-resistant starch (soluble starch) can be done by concentrating supernatant and fixing the volume to 100mL, and then using GOPOD to determine D-glucose.

Product Usage

Used to detect resistant starch

Precautions

Different reagents are stored in different temperature environments according to regulations; This method requires that the sample contains more than 2% w/w RS, if the RS content is more than 2% w/w, the conventional standard error is ±5%, less than 2% w/w RS error is higher.