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
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
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
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
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
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
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
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
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
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