Amylose amylopectin kit

Flour from five green banana cultivars, namely Grande Naine, Pisang Awak, Finger Rose, FHIA-01 and Du Roi, was kindly provided by the Agricultural Research Counsel (ARC) Tropical and Subtropical Crops, Nelspruit, Mbombela in South African. All reagents were analytical grade, Trolox, Folin–Ciocalteu reagent, gallic acid and quercetin were purchased from Sigma-Aldrich Pty. Ltd. (Johannesburg, South Africa). The resistant starch assay kit and the amylose/amylopectin kit were purchased from Megazyme Ltd. (Johannesburg, South Africa).

Soluble and insoluble dietary fiber contents were measured according to an enzymatic gravimetric method.20 The neutral sugars of the isolated dietary fiber residues and fecal material were analyzed using a gas‐chromatographic method,21 and arabinoxylan content was estimated as the sum of arabinose and xylose in the fiber residues. The degree of fermentation was calculated as in Equation (1), during the five days of the experimental period.
$\begin{array}{ccc}& & \left[1-\left(\mathrm{grams}\mathrm{of}\mathrm{neutral}\mathrm{sugars}\mathrm{in}\mathrm{faeces}\right.\right.\hfill \\ & & \left.\left./\mathrm{grams}\mathrm{of}\mathrm{neutral}\mathrm{sugars}\mathrm{consumed}\right)\right]\times 100\hfill \end{array}$
The content of β‐glucan was assessed with the mixed‐linkage β‐glucan assay kit (K‐BGLU, Megazyme International, Ireland). The average β‐glucan Mw of extractable β‐glucans was estimated with high‐performance size exclusion chromatography and fluorescence detection (HPSEC–FD) with Calcofluor post‐column complexation.22 Resistant starch was estimated by the difference between total and available starch, obtained by an enzymatic assay with KOH and/or digestion with α‐amylase and amyloglucosidase.23, 24 The amylose content was quantified with an amylose/amylopectin kit (Megazyme International, Ireland). The crude protein was quantified with an elemental analyzer (Flash EA 1112, Thermo Fisher Scientific Inc., Waltham, MA, USA). All analyses were made at least in duplicate.

The contents of moisture, crude protein (GB 5009.5-2016), crude fat (GB 5009.6-2016), and ash (GB 5009.4-2016) were determined according to the National Standards of China. The contents of total starch, amylose, and damaged starch were determined using a Total Starch Assay Kit, Amylose/Amylopectin Kit, and Starch Damage Assay Kit (Megazyme International Ltd., Wicklow, Ireland), respectively.