Starch Damage Assay Kit (K-SDAM)

What might cause below specification Starch Damage values for the control flour when using the Starch Damage Assay Kit (K-SDAM)?
The flour must be stored at room temperature. Storage in a refrigerator, or particularly in a freezer, will affect the nature of the water in the sample ...
Mon, 18 Apr, 2016 at 12:17 PM
Can the Starch Damage Assay Kit (K-SDAM) be used to analyse pasta samples?
The procedure was developed for wheat flour. You will have to define your own parameters for pasta. We would suggest that the pasta is milled to pass a ...
Mon, 18 Apr, 2016 at 12:18 PM
Is there any particular step or enzyme in the Starch Damage Assay Kit (K-SDAM) which may cause reproducibility problems?
If the fungal alpha-amylase is not properly suspended before taking aliquot for dilution, there will be problems. It is essential that the vial of fungal...
Mon, 18 Apr, 2016 at 12:18 PM
Is the Starch Damage Assay Kit (K-SDAM) method suitable for measuring a degree of starch gelatinisation?
We do not have a specific method for starch gelatinisation measurement, however our starch damage method works on this type of principle. The damaged sta...
Mon, 18 Apr, 2016 at 12:19 PM
What is the usual standard deviation (or variation) of results from tests performed at Megazyme on samples run in duplicates within a run & between days?
The standard deviation can vary between different tests but in Megazyme laboratories usually within a run is ~ 3% and between days is 3-5%. Product...
Mon, 18 Apr, 2016 at 12:41 PM
Are any modifications required for the Starch Damage Assay Kit (K-SDAM) method to measure levels of 12-15% starch damage?
With higher levels, one of two things could be limiting: 1) The level of fungal alpha-amylase or 2) The Glucose Determination Reagent. We suggest the f...
Thu, 6 Jul, 2017 at 3:50 PM
What are the expected absorbance values for the glucose standard and the starch control sample that are supplied with the Starch Damage Assay Kit (K-SDAM)?
The absorbance value for the glucose standard should be 1.10 to 1.20. The enclosed starch control will give a value of about 0.90. Product Page (...
Mon, 18 Apr, 2016 at 12:26 PM
What is the particle size of the wheat flour control sample that is supplied with Starch Damage Assay Kit (K-SDAM)?
The flour supplied is a standard bread making flour from a commercial mill. We assume the particle size is less than 0.5 mm. It is hard to give the exa...
Mon, 18 Apr, 2016 at 12:31 PM
Are any modifications required for the Starch Damage Assay Kit (K-SDAM) when analysing parboiled rice flour which contains close to fully gelatinised starch?
You may need to reduce the sample size to 50 mg and dilute up to 5 fold, i.e. 1 part filtrate plus 4 parts water. The colours obtained for the samples sh...
Mon, 18 Apr, 2016 at 12:32 PM
Is there any limitation to the type of sample or the degree of Starch Damage which can be measured using the Starch Damage Assay Kit (K-SDAM)?
The Starch Damage Assay Kit (K-SDAM) can be used to measure the degree of starch damage in any material, so it is applicable to all samples. The only lik...
Mon, 18 Apr, 2016 at 12:33 PM