Digestible and Resistant Starch Assay Kit

- Overview
  - The Digestible and Resistant Starch Assay Kit (K-DSTRS) for the determination of digestible, resistant and total starch in starch samples, plant and other materials.
    
    This method is based on the research of Englyst et al. (Ref) with some modifications. Digestion is performed using saturating levels of pancreatic α-amylase (PAA) and amyloglucosidase (AMG), but in stirred containers rather than shaken tubes, to simplify sample removal.
    
    In line with Englyst definitions:
    
    Rapidly digestible starch (RDS) is that starch which is digested within 20 min.
    
    Slowly digestible starch (SDS) is that starch which is digested between 20 and 120 min.
    
    A new term, ‘Total digestible starch (TDS)’ is introduced (and measured) to cover all starch that is digested within 4h (the average time of residence of food in the human small intestine).
    
    Resistant starch (RS) then, is that starch which is not digested within 4h.
    
    The incubation conditions parallel those used in AOAC Method 2017.16, a new, rapid integrated procedure for the measurement of total dietary fiber (our method K-RINTDF). This method is physiologically based and designed to fit the definition of DF announced by Codex Alimentarius in 2009.
    
    Please contact us at for specific academic pricing.
- Properties
  - Details
    
    Limit of Detection: 3.1g/100g
    
    Storage
    
    Short term stability: 2-8°C
    Long term stability: See individual component labels
    
    Stability
    
    > 2 years under recommended storage conditions
    
    * For research use only.
- Applications
  - Application Description
    
    Plant materials, starch samples and other materials.
- Reference
  - 1.Measurement of available carbohydrates, digestible, and resistant starch in food ingredients and products. McCleary, B. V., McLoughlin, C., Charmier, L. M. J. & McGeough, P. (2019). Cereal Chemistry, 97(1), 114-137.
    2.Preservation of bioactive compounds occurring in fresh pasta fortified with artichoke bracts and tomato powders obtained with a novel pre-treatment. la Gatta, B., Rutigliano, M., Liberatore, M. T., Dilucia, F., Spadaccino, G., Quinto, M. & Di Luccia, A. (2023). LWT, 187, 115298.
    3.Effect of retort processing, containers, and motion types on digestibility of black beans (Phaseolus vulgaris L.) starch. Bangar, S. P. & Whiteside, W. S. (2023). International Journal of Food Science & Technology, 59 (2), 916-924.
    4.Starch-ascorbyl palmitate inclusion complex, a type 5 resistant starch, reduced in vitro digestibility and improved in vivo glycemic response in mice. Guo, J., Ellis, A., Zhang, Y., Kong, L. & Tan, L. (2023). Carbohydrate Polymers, 321, 121289.
    5.The combined effect of oil-in-water emulsion soaking and modified pressure parboiling on starch digestibility of whole rice grains. Sahoo, B., Mohan, A. & Anupam, R. (2023). LWT, 184, 114953.
    6.The Impact of Different Types of Rice and Cooking on Postprandial Glycemic Trends in Children with Type 1 Diabetes with or without Celiac Disease. Colasanto, A., Savastio, S., Pozzi, E., Gorla, C., Coïsson, J. D., Arlorio, M. & Rabbone, I. (2023). Nutrients, 15(7), 1654.
    7.Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time. Covino, C., Sorrentino, A., Di Pierro, P. & Masi, P. (2023). Foods, 12(7), 1407.
    8.Effect of adding vegetable oils to starches from different botanical origins on physicochemical and digestive properties and amylose-lipid complex formation. Photinam, R. & Moongngarm, A. (2022). Journal of Food Science and Technology, 56, 1-11.
    9.Morphological and physicochemical changes in the cassava (Manihot esculenta) and sweet potato (Ipomoea batata) starch modified by pyrodextrinization. Reyes-Lopez, Z., Betancur-Ancona, D., Ble-Catillo, J. L., Juarez-Rojop, I. E., Ávila-Fernandez, A., Hernadez-Hernadez, M., et al.. (2022). Food Science and Technology, 43.
    10.Investigating starch and protein structure alterations of the processed lentil by microwave-assisted infrared thermal treatment and their correlation with the modified properties. Heydari, M. M., Najib, T. & Meda, V. (2022). Food Chemistry Advances, 1, 100091.
    11.Resistant Starch Consumption Effects on Glycemic Control and Glycemic Variability in Patients with Type 2 Diabetes: A Randomized Crossover Study. Arias-Córdova, Y., Ble-Castillo, J. L., García-Vázquez, C., Olvera-Hernández, V., Ramos-García, M., Navarrete-Cortes, A., Jiménez-Domínguez, G., Juárez-Rojop, I. E., Tovilla-Zárate, C. A., Martínez-López, M. C. & Méndez, J. D. (2021). Nutrients, 13(11), 4052.
    12.Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena. Kotsiou, K., Sacharidis, D. D., Matsakidou, A., Biliaderis, C. G. & Lazaridou, A. (2021). Food Hydrocolloids, 124, 107322.
    13.Extrusion processing modifications of a dog kibble at large scale alter levels of starch available to animal enzymatic digestion. Corsato Alvarenga, I., Keller, L. C., Waldy, C. & Aldrich, C. G. (2021). Foods, 10(11), 2526.
    14.Parkinson’s disease patients’ short chain fatty acids production capacity after in vitro fecal fiber fermentation. Baert, F., Matthys, C., Maselyne, J., Van Poucke, C., Van Coillie, E., Bergmans, B. & Vlaemynck, G. (2021). npj Parkinson's Disease, 7(1), 1-14.
    15.Inhibition of in vitro starch digestion by ascorbyl palmitate and its inclusion complex with starch. Guo, J. & Kong, L. (2021). Food Hydrocolloids, 121, 107032.

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Digestible and Resistant Starch Assay Kit

Digestible and Resistant Starch Assay Kit

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