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Starch in vitro digestion

JZ Junyan Zhou
LW Lu Wang
LY Lijie Yang
GY Guangxin Yang
XZ Xiangfang Zeng
SQ Shiyan Qiao
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The in vitro digestion of dietary starch was determined in quadruplicate as described by Englyst et al. with minor modifications [16]. In brief, samples (about 1 g) were incubated in a HCl solution (10 mL; 0.05 mol/L) containing 0.05 g pepsin (P-7000; Sigma-Aldrich) and 0.05 g guar gum (P-9000-30-0; Sigma-Aldrich). Tubes were incubated at 37 °C for 30 min with vibration. Then, sodium acetate solution (10 mL; 0.25 mol/L) and a mixed enzyme digestive juice [5 mL; 0.7 g pancreatin (P-7545; Sigma-Aldrich, Darmstadt, Germany), 0.05 mL amyloglucosidase, and 3 mg invertase (P-57629; Sigma-Aldrich, Darmstadt, Germany)] was added to each tube. After incubating at 37 °C for 0.25, 0.50, 1, 1.5, 2, 3, and 4 h, an aliquot of 0.5 mL was taken respectively to which absolute ethanol was added for stopping the digestion of the starch. Then the samples were centrifuged at 3000 × g for 10 min to get supernatant. The glucose content of the supernatant was measured using a commercial glucose detection kit (Nanjing Jiancheng Bioengineering Institute, Nanjing, China).

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