Candidates for 2016 ERP of the Year

Appendix 1

ERP PROFILE SUMMARIES

Summary of Method

ER 1 Acceptable ER 2

It consists of incubation of an aliquot of the sample with thermostable alpha-amylase in pH 5.0 acetate buffer for 1 hr at 100°C with periodic mixing to gelatinize and partially hydrolyze alpha-glucan. Amyloglucosidase is added and mixture is incubated at 50°C for 2 h and mixed. After subsequent addition of water, mixing, clarification, and dilution as needed, free + ezymetically released glucose are measured using a colorimetric glucose oxidase-peroxidase method. Values from a separate determination of free glucose are subtracted to give values of enzymatically-released glucose. Dietary starch = Enzymatically- released glucose multiplied by (162/180) or 0.9 and divided by the as received sample weight (g) used in the assay. ER 3 Dietary starch is digested to glucose and the increase in glucose level is used to calculate %dietary starch. Potential interferences are either accounted for (inherent glucose) or excluded (deter inherent sucrose digestion and deter maltulose formation). ER 4 Starch is digested by traditional amylase/amyloglucosidase using gelatinization conditions. Glucose released is measured colorimetrically with adjustment for free glucose in the sample. ER 5 Ground or homogenized samples are digested with α-amylase and amyloglucosidate in acetate buffer to release glucose from dietary starch. The digestate, after optional dilution, is analyzed for its glucose content. A second sample portion is also assessed for free glucose by treatment with all reagents but the enzymes. The difference of the two glucose result is used to calculate dietary starch content in the sample. ER 6 Sample (containing up to 100mg of starch) is weighed in duplicate. sodium acetate buffer (pH 5.0) is added to both tubes. Then to one tube alpha-amylase and amylglucosidase are added to hydrolyse the starch. To the other tube no enzymes are added. Samples are then clarified (centrifugation or filtration) and diluted. Aliquots from each tube are then taken for analysis of glucose using the glucose oxidase peroxidase (GOPOD) method, or other suitable validated method for glucose determination. Glucose determined in the untreated sample is subtracted from the glucose determined in the enzyme- treated sample. The result is then multiplied by 0.9 to correct for water uptake during hydrolysis to calculate starch content. ER 7 good ER 8 A well performed study. However, the advantages over AOAC Method 996.11 need to be more clearly identified. A significant contribution is the application to samples more relevant to the particular study, but some of the stated general advantages are not substantiated.

Method Scope/Applicability ER 1 Animal Feeds and pet foods. 1%-70% starch ER 2

Animal feedstuffs and pet foods. Limitation in application: The method underestimates dietary starch in feeds and foods whose antioxidant content is known to exceed 10-20 micromol of hydrophilic antioxidant (as ascorbic acid) per 0.1 g of test dry matter. The method in the current format may not be easily applicable to foods/feeds high in phenolic compounds (e.g. beets, red sorghum grain). ER 3 A wide range of animal and pet feeds were covered in the study. Dry and wet products were included along with a variety of grains as the base material.

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