Measurement of carbohydrates in grain, feed and food

Procedures for the measurement of starch, starch damage (gelatinised starch), resistant starch and the amylose/amylopectin content of starch, β-glucan, fructan, glucomannan and galactosyl-sucrose oligosaccharides (raffinose, stachyose and verbascose) in plant material, animal feeds and foods are des...

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Published in:Journal of the science of food and agriculture 2006-08, Vol.86 (11), p.1648-1661
Main Authors: McCleary, B.V, Charnock, S.J, Rossiter, P.C, O'Shea, M.F, Power, A.M, Lloyd, R.M
Format: Article
Language:English
Subjects:
amylopectin
amylose
beta-glucans
Biological and medical sciences
carbohydrate content
Carbohydrates
Cereal and baking product industries
chemical analysis
chromatography
Enzymes
Feed and pet food industries
feeds
Food industries
foods
fructan
fructans
Fundamental and applied biological sciences. Psychology
gelatinization
glucomannans
Grain
literature reviews
mannan
Measurement
molecular biology
oligosaccharides
plants
purification
raffinose
resistant starch
stachyose
starch
Sugar
verbascose
β-glucan
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cited_by cdi_FETCH-LOGICAL-c4197-a82dffee6a3571d31a022343fb77f561c809cd1885d6f54d628a47641c81395c3
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container_end_page 1661
container_issue 11
container_start_page 1648
container_title Journal of the science of food and agriculture
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creator McCleary, B.V
Charnock, S.J
Rossiter, P.C
O'Shea, M.F
Power, A.M
Lloyd, R.M
description Procedures for the measurement of starch, starch damage (gelatinised starch), resistant starch and the amylose/amylopectin content of starch, β-glucan, fructan, glucomannan and galactosyl-sucrose oligosaccharides (raffinose, stachyose and verbascose) in plant material, animal feeds and foods are described. Most of these methods have been successfully subjected to interlaboratory evaluation. All methods are based on the use of enzymes either purified by conventional chromatography or produced using molecular biology techniques. Such methods allow specific, accurate and reliable quantification of a particular component. Problems in calculating the actual weight of galactosyl-sucrose oligosaccharides in test samples are discussed in detail.
doi_str_mv 10.1002/jsfa.2497
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Most of these methods have been successfully subjected to interlaboratory evaluation. All methods are based on the use of enzymes either purified by conventional chromatography or produced using molecular biology techniques. Such methods allow specific, accurate and reliable quantification of a particular component. Problems in calculating the actual weight of galactosyl-sucrose oligosaccharides in test samples are discussed in detail.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2497</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley &amp; Sons, Ltd</publisher><subject>amylopectin ; amylose ; beta-glucans ; Biological and medical sciences ; carbohydrate content ; Carbohydrates ; Cereal and baking product industries ; chemical analysis ; chromatography ; Enzymes ; Feed and pet food industries ; feeds ; Food industries ; foods ; fructan ; fructans ; Fundamental and applied biological sciences. 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identifier ISSN: 0022-5142
ispartof Journal of the science of food and agriculture, 2006-08, Vol.86 (11), p.1648-1661
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source Wiley
subjects amylopectin
amylose
beta-glucans
Biological and medical sciences
carbohydrate content
Carbohydrates
Cereal and baking product industries
chemical analysis
chromatography
Enzymes
Feed and pet food industries
feeds
Food industries
foods
fructan
fructans
Fundamental and applied biological sciences. Psychology
gelatinization
glucomannans
Grain
literature reviews
mannan
Measurement
molecular biology
oligosaccharides
plants
purification
raffinose
resistant starch
stachyose
starch
Sugar
verbascose
β-glucan
title Measurement of carbohydrates in grain, feed and food
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