Related Experiment Video
Updated: Aug 8, 2026
Rapid Mix Preparation of Bioinspired Nanoscale Hydroxyapatite for Biomedical Applications
Published on: February 23, 2017
The cariogenicity of hydrolyzed starch foods by measuring the polyacrylamide hydroxyapatite (PAHA) disc
Eun-Jung Lee1, In-Kyeong Hwang2, Dai-il Paik3
1Dept. of Preventive & Social Dentistry, School of Dentistry, Seoul National University, South Korea; Dept. of Food & Nutrition, College of Human Ecology, Seoul National University, South Korea.
Objectives:
This study measured the degree of demineralization of starch foods affected by hydrolyzed starch in total starch using the polyacrylamide hydroxyapatite (PAHA) disc.
Design:
A total of 10 ml of test food was added to a PAHA disc and 5 ml artificial saliva, followed by inoculation with 1 μl of S. mutans and incubation at 37 °C for 180 min. The demineralization effects were then determined using CLSM.
Results:
The proportion of hydrolyzed starch in total starch in potato increased over time, while hydrolyzed starch in other test food decreased. When the amount of hydrolyzed starch in total starch increased after 180 min (p=0.000), the surface roughness of the PAHA disc in potato was significantly decreased. Wheat-based sugary snacks, such as chips and cookie, had relatively high cariogenic potentials, whereas baked potato had a relatively low cariogenic potential.
Conclusions:
Hydrolyzed starch in total starch increased over time, and cariogenic potential was notably decreased. Measurement of PAHA disc may be a valid method for assessing the cariogenic potential of hydrolyzed starch foods.
