淀粉总量检测试剂盒 英文名称: Total Starch (AA/AMG) Assay Kit |
型号:null 产品货号: K-TSTA |
价格:请致电:010-57128832,18610462672 |
品牌: 爱尔兰 |
品牌: Megazyme 产品货号:K-TSTA 品牌:Megazyme 产品品名:淀粉总量检测试剂盒 英文品名:Total Starch (AA/AMG) Assay Kit 规格型号:100 assays per kit AOAC Method 996.11 AACC Method 76-13.01 RACI Standard Method for themeasurement of total starch in cereal flours and food products. AACC andAOAC approved method. This kit now contains an improved α-amylase thatallows the amylase incubations to be performed at pH 5.0 (as well as pH 7.0). INTRODUCTION: Starch determination methods are broadly grouped into acid hydrolysis or enzymic procedures.1 Acid hydrolysis procedures can only be applied to pure starch samples and thus have limited application. Enzymic procedures vary in pre-treatment steps,2 starch gelatinisation, liquefaction and dextrinisation, hydrolysis of dextrins to glucose and glucose measurement3. AACC Method 76-114 specifies starch gelatinisation under aqueous conditions in an autoclave, followed by starch conversion to glucose with amyloglucosidase and glucose measurement. AACC Method 76-11 underestimates starch content in a range of samples and materials, including high amylose maize starches and many processed cereal products. Most methods in use today incorporate treatment with thermostable α-amylase either during or immediately following the starch gelatinisation step.5,6 For samples which are difficult to gelatinise (such as high amylose maize starch) solvents such as sodium hydroxide or dimethyl sulphoxide (DMSO)7,8 have been employed. In a procedure to ensure complete solubilisation of starch in dietary fibre determination, Englyst and Cummings (1988)7 included treatment with the starch debranching enzyme, pullulanase. To satisfy the need for an extremely simple, yet quantitative and reliable, procedure for the measurement of total starch Megazyme produces, and offers, a total starch assay kit based on the use of thermostable α-amylase and amyloglucosidase (McCleary et al.9). This method has been adopted by AOAC (Official Method 996.11) and AACC (Method 76.13). More recently, thermostable α-amylases that are active and stable at lower pH values have become available. Consequently, we have updated our total starch methodology to incorporate such an enzyme10. The major advantage of this improvement is to allow both the thermostable α-amylase and amyloglucosidase incubation steps to be performed at the same pH (pH 5.0) which, in turn, simplifies the assay and minimises the possibility of production of maltulose (4-α-glucopyranosyl-D-fructose)11, which is resistant to hydrolysis by amyloglucosidase and α-amylase. The Megazyme total starch analysis procedure allows the measurement of total starch in a wide range of food, feed, plant and cereal products (natural or processed). For most samples (e.g. wheat flour), starch is completely solubilized on incubating the sample at approx. 100°C in the presence of thermostable α-amylase. Samples containing high levels of resistant starch (e.g. high amylose maize starch), require pre-dissolution in cold 2 M KOH or hot DMSO. For samples containing soluble starch or maltodextrins, cooking with thermostable α-amylase is not required. KITS: Kits suitable for performing 100 determinations of total starch are available from Megazyme. The kits contain the full assay method plus: Bottle 1: Thermostable α-amylase (10 mL, 3,000 U/mL on Ceralpha reagent* at pH 6.5 and 40°C or 1600 U/mL on Ceralpha reagent at pH 5.0 and 40°C). Stable for > 4 years at 4°C. Bottle 2: Amyloglucosidase (10 mL, 3300 U/mL on soluble starch (or 200 U/mL on p-nitrophenyl β-maltoside*) at pH 4.5 and 40°C. Stable for > 4 years at 4°C. *Full assay procedure is available at “www.megazyme.com”. Bottle 3: GOPOD Reagent Buffer. Buffer (48 mL, pH 7.4), p-hydroxybenzoic acid and sodium azide (0.4 % w/v). Stable for > 4 years at 4°C. Bottle 4: GOPOD Reagent Enzymes. Glucose oxidase plus peroxidase and 4-aminoantipyrine. Freeze-dried powder. Stable for > 5 years at -20°C. Bottle 5: D-Glucose standard solution (5 mL, 1.0 mg/mL) in 0.2 % (w/v) benzoic acid. Stable for > 4 years at room temperature. Bottle 6: Standardised regular maize starch control. Starch content shown on vial label. Stable for > 4 years at room temperature. 温馨提示:需要详细的产品使用说明书,请联系甄准生物客服人员,我们将竭诚为您服务。 甄准,甄心倾听您每一个标准! |