Resistant Starch Assay Kit (Rapid)

- Overview
  - The Resistant Starch Assay Kit (Rapid) method is suitable for the analysis of resistant starch in pure starch, cereal and legume seeds and food samples.
    
    This method is an update of the method of McCleary et al1 (AOAC Method 2002.02, AACC Method 32-40.01) employing incubation conditions similar to those used in AOAC Method 2017.16 for dietary fiber. The enzyme mixture employed [pancreatic α-amylase (PAA) and amyloglucosidase (AMG)] are those used by Englyst et al.2 except that both enzymes have been purified, standardised and stabilised. Digestion is performed using saturating levels of PAA and AMG with stirring at pH 6 and 37oC for 4h, to simulate in vivo conditions in the human small intestine. Recent studies on the hydrolysis of “newer” resistant starch materials such as phosphate crosslinked starch (RS4) indicated that these incubation conditions are an essential requirement to obtain meaningful physiologically relevant values for RS.
    
    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 service the definition of DF announced by Codex Alimentarius in 2009.
    
    1. McCleary, B. V., McNally, M. & Rossiter, P. (2002). Measurement of Resistant Starch by Enzymic Digestion in Starch and Selected Plant Materials-Collaborative Study. J. AOAC Int., 85, 1103-1111.
    
    2. Englyst, H. N., Kingman, S. M. & Cummings, J. H. (1992). Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr., 46 (Suppl. 2), S33-S50.
    
    Please contact us at for specific academic pricing.
- Properties
  - Details
    
    Limit of Detection: 0.036g/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.Impact of different fibre ingredients on a low-FODMAP biscuit model system. Sahin, A. W., Atzler, J. J., Crofton, E., Gallagher, E., Zannini, E., Walter, J. & Arendt, E. K. (2023). Food & Function, 14(15), 7082-7095.
    3.Immunomodulatory and antioxidant properties of Ipomoea batatas flour and extracts obtained by green extraction. Boukhers, I., Morel, S., Kongolo, J., Domingo, R., Servent, A., Ollier, L., Kodja, H., Petit, T. & Poucheret, P. (2023). Current Issues in Molecular Biology, 45(9), 6967-6985.
    4.Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications. Krause, M., Sørensen, J. C., Petersen, I. L., Duque-Estrada, P., Cappello, C., Tlais, A. Z. A., Di Cagno, R., Ispiryan, L., Sahin, A. W., Arendt, E. K. & Zannini, E. (2023). Foods, 12(5), 919.
    5.Functional Properties of Brewer’s Spent Grain Protein Isolate: The Missing Piece in the Plant Protein Portfolio. Jaeger, A., Sahin, A. W., Nyhan, L., Zannini, E. & Arendt, E. K. (2023). Foods, 12(4), 798.
    6.Effect of mild heat-moisture treatment for harvested raw paddy rice on physicochemical properties and in vitro starch digestibility of cooked rice. Thuengtung, S., Ketnawa, S., Ding, Y., Cai, Y. & Ogawa, Y. (2023). Food Hydrocolloids for Health, 3, 100133.
    7.Acute postprandial gut hormone, leptin, glucose and insulin responses to resistant starch in obese children: a single blind crossover study. Suntharesan, J., Atapattu, N., Jasinghe, E., Ekanayake, S., de Silva, D. A. G. H., Dunseath, G., Luzio, S. & Premawardhana, L. (2022). Archives of Disease in Childhood, In Press.
    8.Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity. Onyango, C., Luvitaa, S. K., Lagat, K., Hüsken, A., Smit, I. & Schmidt, M. (2022). Foods, 11(7), 911.
    9.Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta. Neylon, E., Arendt, E. K., Zannini, E. & Sahin, A. W. (2021). Food Structure, 100225.
    10.Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta. Sahin, A. W., Hardiman, K., Atzler, J., Vogelsang-O'Dwyer, M., Valdeperez, D., Münch, S., Cattaneo, G., O’Riordan, P. & Arendt, E. K. (2021). Innovative Food Science & Emerging Technologies, 68, 102633.
    11.Roles of Waxy and Soluble Starch Synthase Iia Alleles in Determining Different Type Resistant Starch Contents of Rice. You, H., Zhang, O., Liang, X., Liang, C., Chen, Y., & Xiang, X. (2020). In Press.
    12.Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications. Hoehnel, A., Bez, J., Sahin, A. W., Coffey, A., Arendt, E. K. & Zannini, E. (2020). Foods, 9(11), 1706.
    13.Physico-chemical properties of flour, dough and bread from wheat and hydrothermally-treated finger millet. Onyango, C., Luvitaa, S. K., Unbehend, G. & Haase, N. (2020). Journal of Cereal Science, 102954.
    14.Design and synthesis of modified and resistant starch-based oil-in-water emulsions. Jain, S., Winuprasith, T. & Suphantharika, M. (2019). Food Hydrocolloids, 89, 153-162.

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Resistant Starch Assay Kit (Rapid)

Resistant Starch Assay Kit (Rapid)

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