Enzymatic Evaluation for the Degree of Starch Retrogradation in Foods and Foodstuffs

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Abstract
The simple, enzymatic evaluation procedure for the degree of starch retrogradation, which is applicable to the complex foods in the food industry, was proposed. This procedure includes the digestion of gelatinized starch by Bacillus subtilis α‐amylase, which can only attack the gelatinized starch, and then the residual non‐digestible starch was determined colorimetrically with iodine. The presence of considerable amounts of ingredients, i.e. 30% sucrose, 20% NaCl or 30% casein did not interfere with the determination. However, the values were positively biased by the presence of more than 0.5% of lecithin. Preliminary digestion by 0.2% actinase E® for 16 h at 37°C and subsequent dialysis against large volume of distilled water were adopted to avoid the erroneous results due to the interference with ingredients.