The effect of commercial starch blockers on starch hydrolysis in vitro

Includes bibliographical references (pages 30-32)This study investigated the effects of a commercial\ud starch blocker product, a legume a-amylase inhibitor, on\ud amylase activity utilizing starch solutions of amylose,\ud amylopectin, potato, corn, waxy corn, and wheat. The starch\ud blockers were assayed for their inhibitory properties using\ud the 3,5-dinitrosalicylic (DNS) acid reducing method and the\ud iodine-starch test. Both of these protocols utilize colorimetric\ud absorbance principles to indicate the a-amylase activity\ud in vitro. The DNS method measured the amount of reducing\ud ends generated as a result of amylase activity whereas\ud the iodine-starch test measured the amount of starch present\ud in the solution. The data were analyzed using a two-way\ud analysis of variance. From these data, no significant\ud difference (p>0.05) was found in amylase activity using\ud various starches in the presence or absence of the starch\ud blocker products. There was also no significant difference\ud (p>0.05) between the different starch blockers in their ability\ud to inhibit a-amylase activity. From these results,\ud it can be concluded that the tested commercial starch\ud blocker formulations did not inhibit the activity of ??-amylase\ud in vitro