Method for measuring starch digestion characteristics in in vitro condition

A starch and characteristic technology, applied in the field of determination of starch digestion characteristics, can solve the problems of large differences between different individuals, large randomness, long total experiment time, etc., and achieve the effect of fast and convenient measurement and simple operation

Active Publication Date: 2011-05-11
JIANGNAN UNIV
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Problems solved by technology

However, this method requires many kinds of reagents, such as amyloglucosidase, transferase, trypsin, and pullulanase, etc. The determination steps are numerous and the total time of the experiment is relatively long.
Other in vitro methods for measuring starch digestion characteristics are basically modified from the Englyst method, which are relatively random and vary greatly among different individuals.

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  • Method for measuring starch digestion characteristics in in vitro condition
  • Method for measuring starch digestion characteristics in in vitro condition
  • Method for measuring starch digestion characteristics in in vitro condition

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Embodiment Construction

[0022] The inventors of the present invention determined the test conditions such as enzyme dosage, enzyme ratio, and environmental pH value on the basis of a large number of experiments and analysis, and finally obtained a method for measuring starch digestion characteristics.

[0023] figure 1 and figure 2 The effect of the amount of enzyme solution on the measurement results is shown. It can be seen from the figure that when the working enzyme solution is added, the concentration of glucose rises rapidly at first, then increases slowly, gradually tends to be stable, and reaches the maximum value, that is, the sample begins to be hydrolyzed rapidly under the action of the enzyme solution, and then slows down until it reaches a stable value. . With the increase of the amount of enzyme used, the speed of hydrolysis of the sample is also accelerated. When 1 mL of enzyme solution is added, the hydrolysis is relatively gentle, and the glucose concentration increases slowly, re...

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Abstract

The invention discloses a method for determining digestion characteristics of starch under in vitro conditions, which belongs to the technical field of food science and engineering. The method comprises the following steps: preparing certain mass percent of starch milk; completely gelatinizing the starch milk; adding a certain amount of enzyme solution for cyclotron oscillation; performing 0.20mL of spot sampling; adding 4mL of absolute ethyl alcohol to centrifugate at a rotating speed of 3000r / min for 20min; selecting a supernatant fluid; using 3mL of distilled water to wash and precipitate the supernatant fluid; centrifugating the supernatant fluid at the rotating speed of 3000r / min for 20min; merging the supernatant fluid; oscillating and mixing the supernatant fluid evenly; selecting 2ml of a clear solution; determining a light absorption value of 2ml of the clear solution under a wavelength of 520nm; and calculating the concentration of reducing sugar and the hydrolysis rate of a sample (the hydrolysis rate of the sample is equal to [the release amount of the reducing sugar in a reaction liquid at a sampling time point / the total quality of dry matters]*100 percent). The method has simple, convenient and quick operation, and can accurately determine the digestion condition of the starch in more ordinary environment.

Description

technical field [0001] The invention relates to a method for measuring starch digestion characteristics, in particular to a method for measuring starch digestion characteristics under in vitro conditions, and belongs to the technical field of food science and engineering. Background technique [0002] Starch is one of the main food resources of humans, and 70% to 80% of the calories consumed by humans come from starch. In the food industry, starch is a very important raw material, and starch is also widely used in the fields of papermaking, textile, medicine, petroleum and chemical industry, and the digestion characteristics of starch have a direct impact on the quality of products. [0003] At present, the method for measuring starch digestion characteristics under in vitro conditions is mainly the Englyst method, the principle of which is to enzymatically hydrolyze starch and calculate the amount of starch by measuring the amount of released glucose. However, this method ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/31G01N1/28
Inventor 洪雁顾正彪顾娟程力
Owner JIANGNAN UNIV
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