Document Type
Article
Publication Date
1-29-2013
Journal or Book Title
Journal of Agricultural and Food Chemistry
Volume
61
Issue
8
First Page
1818
Last Page
1822
DOI
10.1021/jf3042616
Abstract
Fourier transform infrared photoacoustic spectroscopy (FTIR-PAS) qualitatively and quantitatively measured resistant starch (RS) in rat cecal contents. Fisher 344 rats were fed diets of 55% (w/w, dry basis) starch for 8 weeks. Cecal contents were collected from sacrificed rats. A corn starch control was compared against three RS diets. The RS diets were high-amylose corn starch (HA7), HA7 chemically modified with octenyl succinic anhydride, and stearic-acid-complexed HA7 starch. To calibrate the FTIR-PAS analysis, samples from each diet were analyzed using an enzymatic assay. A partial least-squares cross-validation plot generated from the enzymatic assay and FTIR-PAS spectral results for starch fit the ideal curve with a R(2) of 0.997. A principal component analysis plot of components 1 and 2 showed that spectra from diets clustered significantly from each other. This study clearly showed that FTIR-PAS can accurately quantify starch content and identify the form of starch in complex matrices.
Rights
Reprinted with permission from Journal of Agricultural and Food Chemistry, 61(8):1818-1822. doi: 10.1021/jf3042616 . Copyright (2013) American Chemical Society.
Copyright Owner
American Chemical Society
Copyright Date
2013
Language
en
File Format
application/pdf
Recommended Citation
Anderson, Timothy J.; Ai, Yongfeng; Jones, Roger W.; Houk, Robert S.; Jane, Jay-lin; Zhao, Yinsheng; Birt, Diane F.; and McClelland, John F., "Analysis of Resistant Starches in Rat Cecal Contents Using Fourier Transform Infrared Photoacoustic Spectroscopy" (2013). Food Science and Human Nutrition Publications. 79.
https://lib.dr.iastate.edu/fshn_ag_pubs/79
Included in
Food Science Commons, Human and Clinical Nutrition Commons, Other Animal Sciences Commons, Other Biochemistry, Biophysics, and Structural Biology Commons
Comments
This article is from Journal of Agricultural and Food Chemistry, 61(2013):1818-1822. doi: 10.1021/jf3042616. Posted with permission