Page 379 - Demo

SECTION II. APPLIED BIOTECHNOLOGY IN THE PHARMACEUTICAL INDUSTRY... 383Table 3. Recovery rate in different initial sample weightsSample weight RS content (%) Recovery0.01 g 32.5 83.3%0.02 g 33.8 86.7%0.05 g 38.9 99.7%0.07 g 38.6 98.9%0.10 g 39.1 100.3%Investigation of the impact of pH in the enzyme hydrolysis stageThe analysis was performed twice at each pH value, and the average value was calculated. The resistant starch content results are shown in Table 4.Table 4. The effect of pH on enzyme hydrolysis efficiencypH RS content (%) Recovery4.0 42.7 109%5.0 40.9 105%6.0 38.6 99.0%7.0 29.4 75.3%8.0 22.9 58.8%3.2. Method ValidationSpecificityThe method is specific for the group of starches that are not hydrolyzed by the enzyme mixture of %u03b1-amylase and amyloglucosidase. Pancreatic %u03b1-amylase cleaves the %u03b1-(1-4) glycosidic bonds of amylose to produce dextrin, maltose, or maltotriose. Amyloglucosidase is capable of hydrolyzing alpha-1,4 and alpha-1,6 glycosidic bonds, converting starch molecules and oligosaccharides into glucose.