simplified modification of the AOAC official method for determination of total dietary fiber using newly developed enzymes
Since 1985, AOAC Method 985.29 has been globally adopted as a standard method for determination of total dietary fiber in foods. Nevertheless, an aspect of AOAC Method 985.29 that needs to be improved is the laborious process to treat 3 enzymes separately at their individual proper pH, which is quit...
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| Veröffentlicht in: | Journal of AOAC International 2007, Vol.90 (1), p.217-224 |
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| description | Since 1985, AOAC Method 985.29 has been globally adopted as a standard method for determination of total dietary fiber in foods. Nevertheless, an aspect of AOAC Method 985.29 that needs to be improved is the laborious process to treat 3 enzymes separately at their individual proper pH, which is quite time-consuming. Several examinations have been carried out to resolve this problem. The characteristics of newly developed thermostable alpha-amylase, neutral protease, and amyloglucosidase were evaluated based on the pH-activity profile and the property of starch hydrolysis in comparison with those of the conventional enzyme reagents. These 3 developed enzymes were found to work under the same pH condition and to accomplish sufficient digestion for the typical 3 starches: soluble starch, corn starch, and wheat starch. The experimental results revealed that the dietary fiber determination in foods could be performed without pH adjustment in the enzymatic digestion process. The modified method will be greatly helpful in determining the total dietary fiber contents in food materials with less laborious work and with an accuracy equivalent to that of AOAC Method 985.29. |
| doi_str_mv | 10.1093/jaoac/90.1.217 |
| format | Article |
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Nevertheless, an aspect of AOAC Method 985.29 that needs to be improved is the laborious process to treat 3 enzymes separately at their individual proper pH, which is quite time-consuming. Several examinations have been carried out to resolve this problem. The characteristics of newly developed thermostable alpha-amylase, neutral protease, and amyloglucosidase were evaluated based on the pH-activity profile and the property of starch hydrolysis in comparison with those of the conventional enzyme reagents. These 3 developed enzymes were found to work under the same pH condition and to accomplish sufficient digestion for the typical 3 starches: soluble starch, corn starch, and wheat starch. The experimental results revealed that the dietary fiber determination in foods could be performed without pH adjustment in the enzymatic digestion process. The modified method will be greatly helpful in determining the total dietary fiber contents in food materials with less laborious work and with an accuracy equivalent to that of AOAC Method 985.29.</description><identifier>ISSN: 1060-3271</identifier><identifier>EISSN: 1944-7922</identifier><identifier>DOI: 10.1093/jaoac/90.1.217</identifier><identifier>PMID: 17373453</identifier><language>eng</language><publisher>Gaithersburg, MD: AOAC International</publisher><subject>alpha-amylase ; alpha-Amylases ; amyloglucosidase ; Aspergillus niger - enzymology ; Bacillus - enzymology ; Bacterial Proteins ; barley ; Biological and medical sciences ; cabbage ; Carbohydrates - analysis ; carrots ; casein ; corn starch ; defatted foods ; dietary fiber ; Dietary Fiber - analysis ; enzymatic hydrolysis ; enzymatic treatment ; Fiber in human nutrition ; Food ; Food Analysis ; Food industries ; Fundamental and applied biological sciences. Psychology ; Fungal Proteins ; Glucan 1,4-alpha-Glucosidase ; glucosidases ; Humans ; Hydrogen-Ion Concentration ; Hydrolysis ; Kinetics ; Measurement ; new methods ; nutrient content ; Peptide Hydrolases ; potato starch ; proteinases ; quantitative analysis ; rice ; soluble fiber ; soybeans ; Starch - chemistry ; Testing ; wheat starch</subject><ispartof>Journal of AOAC International, 2007, Vol.90 (1), p.217-224</ispartof><rights>2007 INIST-CNRS</rights><rights>COPYRIGHT 2007 Oxford University Press</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c426t-c5a87a4553a66ab91940c03a3ffc9f0257b2e79c433fc52d2de060dbc8ba345a3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4024,27923,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18538500$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17373453$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Tada, S</creatorcontrib><creatorcontrib>Innami, S</creatorcontrib><title>simplified modification of the AOAC official method for determination of total dietary fiber using newly developed enzymes</title><title>Journal of AOAC International</title><addtitle>J AOAC Int</addtitle><description>Since 1985, AOAC Method 985.29 has been globally adopted as a standard method for determination of total dietary fiber in foods. Nevertheless, an aspect of AOAC Method 985.29 that needs to be improved is the laborious process to treat 3 enzymes separately at their individual proper pH, which is quite time-consuming. Several examinations have been carried out to resolve this problem. The characteristics of newly developed thermostable alpha-amylase, neutral protease, and amyloglucosidase were evaluated based on the pH-activity profile and the property of starch hydrolysis in comparison with those of the conventional enzyme reagents. These 3 developed enzymes were found to work under the same pH condition and to accomplish sufficient digestion for the typical 3 starches: soluble starch, corn starch, and wheat starch. The experimental results revealed that the dietary fiber determination in foods could be performed without pH adjustment in the enzymatic digestion process. The modified method will be greatly helpful in determining the total dietary fiber contents in food materials with less laborious work and with an accuracy equivalent to that of AOAC Method 985.29.</description><subject>alpha-amylase</subject><subject>alpha-Amylases</subject><subject>amyloglucosidase</subject><subject>Aspergillus niger - enzymology</subject><subject>Bacillus - enzymology</subject><subject>Bacterial Proteins</subject><subject>barley</subject><subject>Biological and medical sciences</subject><subject>cabbage</subject><subject>Carbohydrates - analysis</subject><subject>carrots</subject><subject>casein</subject><subject>corn starch</subject><subject>defatted foods</subject><subject>dietary fiber</subject><subject>Dietary Fiber - analysis</subject><subject>enzymatic hydrolysis</subject><subject>enzymatic treatment</subject><subject>Fiber in human nutrition</subject><subject>Food</subject><subject>Food Analysis</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Fungal Proteins</subject><subject>Glucan 1,4-alpha-Glucosidase</subject><subject>glucosidases</subject><subject>Humans</subject><subject>Hydrogen-Ion Concentration</subject><subject>Hydrolysis</subject><subject>Kinetics</subject><subject>Measurement</subject><subject>new methods</subject><subject>nutrient content</subject><subject>Peptide Hydrolases</subject><subject>potato starch</subject><subject>proteinases</subject><subject>quantitative analysis</subject><subject>rice</subject><subject>soluble fiber</subject><subject>soybeans</subject><subject>Starch - chemistry</subject><subject>Testing</subject><subject>wheat starch</subject><issn>1060-3271</issn><issn>1944-7922</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpFkc1vEzEQxS0EoiVw5Qi-wC2pP9br-BhFfEmVeoCerVnvOHW1uw72BpT-9UxJpMgHvxn9xvbzY-y9FCspnL55hAzhxlG1UtK-YNfSNc3SOqVekhatWGpl5RV7U-ujEI1shXrNrqTVVjdGX7Onmsb9kGLCno-5JxFgTnniOfL5AfnmbrMlTe0EAx9xfsg9j7nwHmcsY5oudJ6J6BPOUI48pg4LP9Q07fiEf4cjDfzBIe_pHpyejiPWt-xVhKHiu_O-YPdfv_zafl_e3n37sd3cLkOj2nkZDKwtNMZoaFvoHBkUQWjQMQYXhTK2U2hdaLSOwahe9Ui2-y6sOyCPoBfs8-ncfcm_D1hnP6YacBhgwnyo3grlzPNvLNjqBO5gQJ-mmOcCgVaPYwp5wpiov5G2MU5bJS8DoeRaC0a_L2kk-14K_xyP_x-Pd1R5iocGPpyfcuhG7C_4OQ8CPp0BqAGGWGAKqV64tdFrIwRxH09chOxhV4i5_6mE1ELYxmnT6n-jcqPk</recordid><startdate>2007</startdate><enddate>2007</enddate><creator>Tada, S</creator><creator>Innami, S</creator><general>AOAC International</general><general>Oxford University Press</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>2007</creationdate><title>simplified modification of the AOAC official method for determination of total dietary fiber using newly developed enzymes</title><author>Tada, S ; Innami, S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c426t-c5a87a4553a66ab91940c03a3ffc9f0257b2e79c433fc52d2de060dbc8ba345a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>alpha-amylase</topic><topic>alpha-Amylases</topic><topic>amyloglucosidase</topic><topic>Aspergillus niger - enzymology</topic><topic>Bacillus - enzymology</topic><topic>Bacterial Proteins</topic><topic>barley</topic><topic>Biological and medical sciences</topic><topic>cabbage</topic><topic>Carbohydrates - analysis</topic><topic>carrots</topic><topic>casein</topic><topic>corn starch</topic><topic>defatted foods</topic><topic>dietary fiber</topic><topic>Dietary Fiber - analysis</topic><topic>enzymatic hydrolysis</topic><topic>enzymatic treatment</topic><topic>Fiber in human nutrition</topic><topic>Food</topic><topic>Food Analysis</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Fungal Proteins</topic><topic>Glucan 1,4-alpha-Glucosidase</topic><topic>glucosidases</topic><topic>Humans</topic><topic>Hydrogen-Ion Concentration</topic><topic>Hydrolysis</topic><topic>Kinetics</topic><topic>Measurement</topic><topic>new methods</topic><topic>nutrient content</topic><topic>Peptide Hydrolases</topic><topic>potato starch</topic><topic>proteinases</topic><topic>quantitative analysis</topic><topic>rice</topic><topic>soluble fiber</topic><topic>soybeans</topic><topic>Starch - chemistry</topic><topic>Testing</topic><topic>wheat starch</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tada, S</creatorcontrib><creatorcontrib>Innami, S</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of AOAC International</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tada, S</au><au>Innami, S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>simplified modification of the AOAC official method for determination of total dietary fiber using newly developed enzymes</atitle><jtitle>Journal of AOAC International</jtitle><addtitle>J AOAC Int</addtitle><date>2007</date><risdate>2007</risdate><volume>90</volume><issue>1</issue><spage>217</spage><epage>224</epage><pages>217-224</pages><issn>1060-3271</issn><eissn>1944-7922</eissn><abstract>Since 1985, AOAC Method 985.29 has been globally adopted as a standard method for determination of total dietary fiber in foods. Nevertheless, an aspect of AOAC Method 985.29 that needs to be improved is the laborious process to treat 3 enzymes separately at their individual proper pH, which is quite time-consuming. Several examinations have been carried out to resolve this problem. The characteristics of newly developed thermostable alpha-amylase, neutral protease, and amyloglucosidase were evaluated based on the pH-activity profile and the property of starch hydrolysis in comparison with those of the conventional enzyme reagents. These 3 developed enzymes were found to work under the same pH condition and to accomplish sufficient digestion for the typical 3 starches: soluble starch, corn starch, and wheat starch. The experimental results revealed that the dietary fiber determination in foods could be performed without pH adjustment in the enzymatic digestion process. The modified method will be greatly helpful in determining the total dietary fiber contents in food materials with less laborious work and with an accuracy equivalent to that of AOAC Method 985.29.</abstract><cop>Gaithersburg, MD</cop><pub>AOAC International</pub><pmid>17373453</pmid><doi>10.1093/jaoac/90.1.217</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| source | MEDLINE; Oxford University Press Journals All Titles (1996-Current) |
| subjects | alpha-amylase alpha-Amylases amyloglucosidase Aspergillus niger - enzymology Bacillus - enzymology Bacterial Proteins barley Biological and medical sciences cabbage Carbohydrates - analysis carrots casein corn starch defatted foods dietary fiber Dietary Fiber - analysis enzymatic hydrolysis enzymatic treatment Fiber in human nutrition Food Food Analysis Food industries Fundamental and applied biological sciences. Psychology Fungal Proteins Glucan 1,4-alpha-Glucosidase glucosidases Humans Hydrogen-Ion Concentration Hydrolysis Kinetics Measurement new methods nutrient content Peptide Hydrolases potato starch proteinases quantitative analysis rice soluble fiber soybeans Starch - chemistry Testing wheat starch |
| title | simplified modification of the AOAC official method for determination of total dietary fiber using newly developed enzymes |
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