Starch Content Assay Kit (Enzymatic Method, Colorimetric Method)

Cat. No.: S1527119

GRADE & PURITY BioReagent

Vue d’ensemble

Starch determination methods include acid hydrolysis and enzymatic analysis. Among these, the AACC 76-11 method employs autoclaving to gelatinize starch, followed by quantification after conversion to glucose using amyloglucosidase. However, this method tends to underestimate starch content in high-amylose maize starch and certain cereal products. This kit introduces an improvement by allowing thermostable α-amylase and amyloglucosidase to be incubated under the same pH conditions (pH 5.0), which simplifies the procedure and reduces the formation of by-products. For samples containing significant amounts of resistant starch, pre-dissolution in 1.7 M KOH or hot DMSO is recommended before enzymatic treatment. The assay principle is as follows: Thermostable α-amylase hydrolyzes starch to maltodextrins, which are then quantitatively hydrolyzed to D-glucose by amyloglucosidase. The D-glucose is oxidized by glucose oxidase to generate H₂O₂. In the presence of peroxidase, the H₂O₂ reacts with a chromogenic substrate to form a quinoneimine dye. The absorbance of this dye is measured colorimetrically for quantification.

Specifications

Spécifications et pureté

BioReagent

Grade

BioReagent

Detection instrument

Visible Spectrophotometer

Detection wavelength

510nm

Stockage et expédition

Conditions de stockage de stockage

Store at 2-8°C

Expédié en

Wet ice