Characterization of saccharides released during an in vitro pepsin‐pancreatin digestion of corn flour using HPAEC‐PAD. (8th February 2016)

• Record Type: Journal Article
• Authors: Odjo, Sylvanus; Béra, François; Jacquet, Nicolas; Richel, Aurore; Malumba, Paul
• Other Names: Šárka Evžen guestEditor.; Čopíková Jana guestEditor.
• Is Part Of: Stärke. Volume 68:Number 7/8(2016)
• Page Start: 691
• Page End: 699
• Publication Date: 2016-02-08
• Subjects: Corn -- Digestion -- HPAEC‐PAD -- Oligosaccharides -- Starch; Starch -- Periodicals; 572.566
• DOI: 10.1002/star.201500281
• Languages: English
• ISSNs: 0038-9056

Abstract

Abstract : 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.