Method for the measurement of total starch in cereal flours and food products

Shipping temperature: ambient

Storage temperature:
- Short term stability: 2-8^oC,
- Long term stability: see individual component labels

Assay format: spectrophotometer

Detection method: absorbance - 510

Signal response: increase

Linear range: 4 to 100 μg of D-glucose per assay

Total assay time: ~ 90 min

Detection limit: 0,18 g/100 g total starch “as is”

Method recognition: recognized method by AOAC (Method 996.11), AACC (Method 76-13.01), ICC (Standard Method No. 168) and RACI (Standard Method)

 

• This kit contains an improved α-amylase that allows the amylase incubations to be performed at pH 5.0 (as well as pH 7.0).
• All reagents stable for > 12 months after preparation
• Simple format
• Spreadsheet availbale
• Standard included
• Very competitive price (cost per test)

Cereal flours, food products and other materials

Data Booklet Safety data sheet Calculator data Product performance

The documents available in this section are provided for information only and are subject to change. Please contact us for the latest updates.

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In this case, please download it and refer only to the version you can download from the product page of the manufacturer's website, or by scanning the QR code present on the product.

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