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Characterization of saccharides released during an in vitro pepsin‐pancreatin digestion of corn flour using HPAEC‐PAD
Author(s) -
Odjo Sylvanus,
Béra François,
Jacquet Nicolas,
Richel Aurore,
Malumba Paul
Publication year - 2016
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201500281
Subject(s) - chemistry , pepsin , maltotriose , isomaltose , maltose , digestion (alchemy) , chromatography , biochemistry , amylase , food science , enzyme
Saccharides released after an in vitro pepsin‐pancreatin digestion of corn flour were quantified and characterized using high‐performance anion‐exchange chromatography coupled with a pulsed amperometric detector (HPAEC‐PAD) and two colorimetric approaches (glucose oxidase/peroxidase assay and the 3,5‐dinitrosalicylic acid assay). HPAEC‐PAD revealed five major saccharides as the result of in vitro pepsin‐pancreatin digestion of corn grain: glucose, isomaltose, maltose, maltotriose, and glucosyl‐maltotriose. Concentrations of glucose released as measured by the three methods assessed are similar when the in vitro pepsin‐pancreatin digestion is followed by post incubation with amyloglucosidase. This post incubation unfortunately leads to a loss of information about the degree of polymerization of oligosaccharides that can impact their absorption through intestinal tract. HPAEC‐PAD gives both qualitative and quantitative information and then seems more suitable for a nutritional appreciation of the digestion of starchy feedstuffs.