Method for the measurement of resistant starch in pure starch, cereal and legume seeds and food samples

Shipping temperature: ambient

Storage temperature:
- Short term stability: 2-8^oC,
- Long term stability: see individual component labels

Assay format: spectrophotometer, microplate, auto-analyser

Detection method: absorbance - 510

Signal response: increase

Linear range: 4 to 100 mg of D-glucose per assay

Total assay time: ~ 5 h

Detection limit: 2 g/100 g

Stability: > 2 years under recommended storage conditions

 

• 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 37^oC for 4 h, 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 (Megazyme 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.

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