Did you miss us at AOAC 2019?
Do not worry - our presentations are available to download below!
Development of an enzyme-chemometric method to replace rat digestibility for PDCAAS determinations of protein quality
No one wants a class action lawsuit based on an inaccurate protein claim. The current only accepted method to measure the PDCAAS (Protein Digestibility Corrected Amino Acid Score) value is one which forces food companies to use animal testing. This presentation focuses on the development of a new in vitro enzymatic-digestibility method called the ASAP-Quality method targeted to replace the current rat digestibility model used for PDCAAS.
Determination of Total Folates Utilizing a Tri-enzyme Microbiological Method and Michaelis-Menten Kinetics
This method describes an accurate and simple way for the determination of Total Folates (Vitamin B9) which is important for the nutrition labeling of foods by eliminating the vulnerabilities in the traditional microbiological method by utilizing the Michaelis-Menten enzyme kinetics.
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Measurement of Lactose in Low Lactose and Lactose-free products
This method describes an accurate and simple way for the measurement of lactose in low lactose and lactose free foods by eliminating the vulnerabilities in the traditional method using beta galactosidase by utilizing a highly selective, quantitative method for the measurement of lactose in “lactose-free” products.
Challenges in the Measurement of Fructan in Biological Materials
All fructans, including inulin, levan, and agave are quantitively hydrolyzed to fructose and glucose by a combination of endo acting enzymes. Complete hydrolysis to monosaccharides requires the action of exo-inulinase. Enzyme preparations must be devoid of activities on beta glucan and starch. This presentation discusses a method for the determination of fructan (AOAC 2018.07) in biological materials.
Challenges in the Specific Measurement of alpha and beta Glucans in Natural Products and Ingredients
Starch is generally determined enzymatically using heat stable alpha amylase and amyloglucosidase. More recently, a thermo-stable alpha amylase, both stable and active at pH 5 at 100C has been employed. Methods for the measurement of starch, resistant starch, cereal, yeast, and mushroom beta glucans were presented and discussed.
