A modification of AOAC Method 996.11 AACC Method 76-13.01 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.

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