Establishment of the Evaluation of Resistant Starch

The evaluation of starch in vitro is investigated by the first treatment of starch with pepsin at different pepsin contents, pH values and reaction time to remove protein component, and then the reaction of amylase with the treated starch at various pH values and reaction time is studied. The results show that 2 % content of pepsin can almost completely remove the proteins in starch by reacting with the starch sample for 70 minutes. The artificial conditions like pH=6.3～7, reaction time of 20 minutes,can simulate the reaction of αamylase with starch in vivo,and hydrolyze the non-resistant starch molecules to comparatively small molecules with different lengthes, and the remains are considered as the resistant starch.