Method for quantifying alginate and determining release from a food vehicle in gastrointestinal digesta

David Houghton*, Matthew D. Wilcox, Iain A. Brownlee, Peter Chater, Chris J. Seal, Jeffrey P. Pearson

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)

Abstract

To assess the efficacy of alginate as a modifier of enzyme activity, a suitable method to quantify its release must be developed. This paper develops and assesses the ability of the Periodic Acid Schiffs (PAS) assay to quantify alginate, and its release from bread during digestion in a model gut. Control and alginate enriched (4% w/w wet dough) bread were used. A model gut replicating the mouth, stomach and small intestines was used. Standard curves were created for alginate in deionised H2O and model gut solutions using a modified PAS to remove interference. The PAS assay quantified alginate with excellent linearity (R2 = 0.99), and optical density range (0.02-0.5). There was a significant difference in alginate release at 180 min compared to 0 and 60 min. The data indicate the modified PAS assay is a simple method for quantifying alginate release and release rate from alginate enriched products.

Original languageEnglish
Pages (from-to)352-357
Number of pages6
JournalFood Chemistry
Volume151
Early online date20 Nov 2013
DOIs
Publication statusPublished - 15 May 2014
Externally publishedYes

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