Starch - Stärke · 1986 · 587 citations · 10 references
AgricultureBiochemistryFood ScienceEnzymologyFood AnalysisFood ChemistryCarbohydrate AnalysisCarbohydrates In FoodsCereal EnzymologyCereal Grain ChemistryCereal ProcessingStarch ChemistryBoilingGlucose OxidaseStarch Content AnalysisStarch Gelatinization
A rapid enzymic method for starch analysis in cereal products is presented. The method uses a 15‑minute gelatinization with thermostable α‑amylase, a 30‑minute amyloglucosidase incubation, and glucose oxidase/peroxidase detection, and was evaluated on raw and processed wheat samples while assessing factors affecting starch recovery. The method allows one person to analyze 30 samples per day with high precision (CV 0.6–1.0%) and accuracy.
Abstract A rapid enzymic method for starch analysis, especially in cereal products, is presented. One person can analyze 30 samples per day. The method includes a 15 min gelatinization step in a boiling water bath in the presence of a thermostable α‐amylase, a 30 min amyloglucosidase incubation of a subsample, and subsequent determination of glucose with a glucose oxidase/peroxidase reagent. The method was evaluated by analysis of the starch content in various raw and industrially processed wheat samples. The method showed high precision (CV=0.6–1.0%) and accuracy. Some factors which might affect the enzymic availability of starch and thus its recovery in the analysis are evaluated and discussed.
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Food Analysis: Theory and Practice
William Horwitz · Journal of AOAC INTERNATIONAL · 1972 · 442 citations
Digestibility of Amylose‐Lipid Complexes in‐vitro and in‐vivo
J. Holm, Inger Björck, S. Ostrowska et al. · Starch - Stärke · 1983 · 325 citations
Starch availability in vitro and in vivo after flaking, steam-cooking and popping of wheat
J. Holm, Inger Björck, N.‐G. Asp et al. · Journal of Cereal Science · 1985 · 227 citations
Agriculture, Food Science, Nutrition +12