Characterization of saccharides released during an in vitro pepsin-pancreatin digestion of corn flour using HPAEC-PAD

Saccharides released after an in vitro pepsin-pancreatin digestion of corn flour were quantified and characterized using high-performance anion-exchange chromatography coupled with a pulsed amperometric detector (HPAEC-PAD) and two colorimetric approaches (glucose oxidase/ peroxidase assay and the 3,5-dinitrosalicylic acid assay). HPAEC-PAD revealed five major saccharides as the result of in vitro pepsin-pancreatin digestion of corn grain: glucose, isomaltose, maltose, maltotriose, and glucosyl-maltotriose. Concentrations of glucose released as measured by the three methods assessed are similar when the in vitro pepsin-pancreatin digestion is followed by post incubation with amyloglucosidase. This post incubation unfortunately leads to a loss of information about the degree of polymerization of oligosaccharides that can impact their absorption through intestinal tract. HPAEC-PAD gives both qualitative and quantitative information and then seems more suitable for a nutritional appreciation of the digestion of starchy feedstuffs.MAISCVO