Total Starch HK Assay Kit

A modification of AOAC Method 996.11, AACC Method 76-13.01 and RACI Standard Method for the measurement, and analysis of total starch in cereal flours and food products. This kit contains an improved α-amylase that allows the amylase incubations to be performed at pH 5.0 (as well as pH 7.0). The method has been further modified by adjusting the D-glucose determination to a hexokinase/glucose-6-phosphate dehydrogenase/NADP+ based format.

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K-TSHK
100 assays per kit
$350.00

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Validation of Methods
Certification

AOAC Method 996.11

Certification

AACC Method 76-13.01

Certification

ICC Standard No. 168

Certification

RACI Standard Method

UV-method for the determination of Total Starch in grains,
animal feeds, foodstuffs and other materials

Principle:
                     (α-amylase, 100°C + DMSO)
(1) Starch granules + H2O → maltodextrins

                          (amyloglucosidase)
(2) Maltodextrins + H2O → D-glucose

                         (hexokinase)
(3) D-Glucose + ATP → G-6-P + ADP

     (glucose-6-phosphate dehydrogenase)
(4) G-6-P + NADP+ → gluconate-6-phosphate + NADPH + H+

Kit size:                            100 assays
Method:                            Spectrophotometric at 340 nm
Total assay time:             ~ 90 min
Detection limit:                1-100% of sample weight
Application examples:
Cereal flours, food products and other materials
Method recognition:    
AOAC (Method 996.11), AACC (Method 76-13.01), ICC (Standard
Method No. 168) and RACI (Standard Method)

Advantages

  • Very competitive price (cost per test)
     
  • All reagents stable for > 2 years after preparation
     
  • Simple format
     
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
     
  • Standard included

Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study.

McCleary, B. V., Gibson, T. S. & Mugford, D. C. (1997). Journal of AOAC International, 80, 571-579.

Measurement of carbohydrates in grain, feed and food.

McCleary, B. V., Charnock, S. J., Rossiter, P. C., O’Shea, M. F., Power, A. M. & Lloyd, R. M. (2006). Journal of the Science of Food and Agriculture, 86(11), 1648-1661.

Magnesium applications to growth medium and foliage affect the starch distribution, increase the grain size and improve the seed germination in wheat.

Ceylan, Y., Kutman, U. B., Mengutay, M. & Cakmak, I. (2016). Plant and Soil, 406(1), 145–156.

Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales.

Mariscal‐Moreno, R. M., Cárdenas, F., de Dios, J., Santiago‐Ramos, D., Rayas‐Duarte, P., Veles‐Medina, J. J. & Martínez‐Flores, H. E. (2017). Journal of Food Science, 82(5), 1110-1115.
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Chapter 1: Introduction
Chapter 2: Theory of the Analytical Procedure
Chapter 3: Kit Contents
Chapter 4: Reagent Preparation
Chapter 5: Milling of Samples
Chapter 6: Weighing Samples
Chapter 7: Determination of Starch in Cereal & Food Products that do not contain Resistant Starch
Chapter 8: Determination of Starch in Cereal & Food Products that do contain Resistant Starch
Chapter 9: Calculations