Method for the measurement of amylose/amylopectin ratio and content in cereal starches and flours
Based on a Con A precipitation procedure.

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

Total assay time: ~ 120 min

Detection limit: amylose 5-95% of total starch content

Stability: > 2 years under recommended storage conditions

Novel method

 

• All reagents stable for > 12 months after preparation
• Only enzymatic kit available
• Accurate and reliable amylose / amylopectin ratio determination
• Simple format
• Standard included
• Very cost effective (cost per test)

Cereal starches, flours, pure starches and foods

Data Booklet Safety data sheet Calculator data Report validation Product performance

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