We do not have a specific method for starch gelatinisation measurement, however our starch damage method works on this type of principle. The damaged starch granules hydrate and swell and are susceptible to hydrolysis by fungal alpha-amylase.
Is the Starch Damage Assay Kit (K-SDAM) method suitable for measuring a degree of starch gelatinisation?
Modified on: Mon, 18 Apr, 2016 at 12:19 PM
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