Despite this, to date there is no method available to allow direct and accurate measurement of available carbohydrates in human and animal foods. Hide Abstractīackground: The level of available carbohydrates in our diet is directly linked to two major diseases obesity and Type II diabetes. The maltose value method is the first viable method in 130 years that could effectively replace the 1886 Lintner method. Unlike all subsequent reducing sugar methods, the maltose value method measures a defined reaction product, maltose, with no requirement to use equations to relate analytical values back to Lintner units. The MV method involves extraction of malt in 0.5% sodium chloride at 30☌ for 20 minutes followed by filtration incubation of an aliquot of the undiluted filtrate with starch solution (pH 4.6) at 30☌ for 15 min termination of reaction with sodium hydroxide solution dilution of sample in an appropriate buffer hydrolysis of maltose with a specific α-glucosidase glucose determination and activity calculation. The method is highly correlated with other dextrinising power methods. Here, the MV method has been studied in detail and all aspects of the assay (sample grinding and extraction, starch hydrolysis, maltose hydrolysis and determination as glucose) have been optimised. The method, termed the Maltose Value (MV) is an extension of previously reported work. A simple method for measurement of the amylolytic activity of malt has been developed and fully evaluated.
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