Tada Shusaku, Innami Satoshi
J AOAC Int. 2007 Jan-Feb;90(1):217-24.
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.
自1985年以来，AOAC方法985.29已在全球范围内被采用为测定食品中总膳食纤维的标准方法。然而，AOAC方法985.29需要改进的一个方面是在各自合适的pH值下分别处理3种酶的繁琐过程，这相当耗时。已经进行了几项研究来解决这个问题。与传统酶试剂相比，基于pH活性曲线和淀粉水解特性对新开发的耐热α-淀粉酶、中性蛋白酶和淀粉葡萄糖苷酶的特性进行了评估。发现这3种开发的酶在相同的pH条件下工作，并且能够对典型的3种淀粉：可溶性淀粉、玉米淀粉和小麦淀粉进行充分消化。实验结果表明，在酶消化过程中无需调节pH值即可进行食品中膳食纤维的测定。改进后的方法将大大有助于以较少的工作量测定食品原料中的总膳食纤维含量，并且准确性与AOAC方法985.29相当。
