AOAC Method 996.11
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.
AACC Method 76-13.01
ICC Standard No. 168
RACI Standard Method
UV-method for the determination of Total Starch in grains,
animal feeds, foodstuffs and other materials
(α-amylase, 100°C + DMSO)
(1) Starch granules + H2O → maltodextrins
(2) Maltodextrins + H2O → D-glucose
(3) D-Glucose + ATP → G-6-P + ADP
(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
Cereal flours, food products and other materials
AOAC (Method 996.11), AACC (Method 76-13.01), ICC (Standard
Method No. 168) and RACI (Standard Method)
- 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.
Measurement of carbohydrates in grain, feed and food.
Magnesium applications to growth medium and foliage affect the starch distribution, increase the grain size and improve the seed germination in wheat.
Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales.
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