Measurement of resistant starch
Abstract
A robust and reliable method was developed to measure resistant starch (RS), i.e., starch that enters the large intestine. In vivo conditions were reflected as much as possible while a user-friendly format was maintained. Parameters investigated included a-amylase concentration, pH of incubation, maltose inhibition of alpha-amylase, the need for amyloglucosidase inclusion, the effect of shaking and stirring on determined values, and problems in recovering and analyzing the RS-containing pellet. The RS values obtained were in good agreement with published in vivo data. An interlaboratory evaluation of the method has been completed (First Action Method 2002.02).
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In 2002 AOAC recognised a new method that measures type 3-retrograded resistant starch specifically and accurately.
“However, in 2002 AOAC recognised an additional new method (McCleary & Monaghan, 2002) that measures type 3-retrograded RS specifically and accurately.”
From Glycaemic index methodology (2005) · cites this paper as McCleary & Monaghan, 2002
In starchy foods, the bioavailable starch fraction and resistant starch can be analysed with specific analytical procedures.
“In the case of starchy foods, the bioavailable starch fraction as well as RS can be analysed with specific analytical procedures (McCleary & Monaghan, 2002; for a review, see Champ et al. 2003).”
From Glycaemic index methodology (2005) · cites this paper as McCleary & Monaghan, 2002
Both FCP and CCP were analyzed for resistant starch content using the AOAC 2002.02 method.
“Both FCP and CCP were analyzed for resistant starch content using the AOAC 2002.02 method [24].”
From The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults (2024) · cites this paper as [24]
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Brouns, F., Bjorck, I., Frayn, K. N., Gibbs, A. L., Lang, V., Slama, G., & Wolever, T. M. S. (2005) · Nutrition Research Reviews · doi:10.1079/nrr2005100 · Cited by 1,061 · see citing works
Hald, S., Schioldan, A. G., Moore, M. E., Dige, A., Lærke, H. N., Agnholt, J., Bach Knudsen, K. E., Hermansen, K., Marco, M. L., Gregersen, S., et al. (2016) · PLoS ONE · doi:10.1371/journal.pone.0159223 · Cited by 180 · see citing works
Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanicão)
Menezes, E. W., Tadini, C. C., Tribess, T. B., Zuleta, A., Binaghi, J., Pak, N., Vera, G., Dan, M. C. T., Bertolini, A. C., Cordenunsi, B. R., et al. (2011) · Plant Foods for Human Nutrition · doi:10.1007/s11130-011-0238-0 · Cited by 118 · see citing works
Laatikainen, R., Koskenpato, J., Hongisto, S.-M., Loponen, J., Poussa, T., Huang, X., Sontag-Strohm, T., Salmenkari, H., & Korpela, R. (2017) · Nutrients · doi:10.3390/nu9111215 · Cited by 82 · see citing works
Romano, A., Mackie, A., Farina, F., Aponte, M., Sarghini, F., & Masi, P. (2016) · Journal of Food Science and Technology · doi:10.1007/s13197-016-2375-9 · Cited by 43 · see citing works
Bojarczuk, A., Kęszycka, P., Marszałek, K., & Gajewska, D. (2024) · Metabolites · doi:10.3390/metabo14110585 · Cited by 11 · see citing works
“Both FCP and CCP were analyzed for resistant starch content using the AOAC 2002.02 method [24].”
InfluentialRogowicz-Frontczak, A., Strozyk, S., Pilacinski, S., Koperska, A., Le Thanh-Blicharz, J., Tanska, M., & Zozulinska-Ziolkiewicz, D. (2026) · Nutrients · doi:10.3390/nu18071152 · Cited by 1 · see citing works
“Resistant starch content in fresh pasta and cooled/reheated pasta was determined using the AOAC 2002.02 method [21].”
Influential
- Authors
- McCleary, B. V., & Monaghan, D. A.
- Affiliations
- Megazyme International Ireland Ltd., Bray Business Park, Bray, County Wicklow, Ireland
- Corresponding author
- McCleary, Barry V
- ORCID
- McCleary, Barry V
- Venue
- Journal of AOAC INTERNATIONAL
- Publisher
- Oxford University Press (OUP)
- Published
- 2002-05-01
- Volume
- 85
- Issue
- 3
- Pages
- 665-675
- ISSN
- 1060-3271 (ISSN-L)
- 1944-7922
- OpenAlex
- W1577037358
- Cited by
- 379
- References
- 0
- Citations by year
- 2026: 15 · 2025: 17 · 2024: 20 · 2023: 17 · 2022: 25 · 2021: 15 · 2020: 16 · 2019: 23 · 2018: 19 · 2017: 25 · 2016: 18 · 2015: 20 · 2014: 11 · 2013: 19 · 2012: 18
- FWCI
- 5.84
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model (vor)
- Locations
- Journal of AOAC International (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Keywords
- resistant starch, starch hydrolysis, alpha-amylase, glucoamylase, incubation pH, in vitro digestion, interlaboratory comparison, method validation
- MeSH terms
- Dietary Fiber, Food Analysis, Hydrogen-Ion Concentration, Maltose, Starch
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