K-SDAM  淀粉損傷檢測試劑盒 Starch Damage Assay Kit

品牌：Megazyme

貨號：K-SDAM

中文品名：淀粉損傷檢測試劑盒

品名：Starch Damage Assay Kit

規格：200 次檢測

應用：淀粉損傷檢測試劑盒，用于谷物面粉中淀粉損傷的檢測和分析。

原理：

谷物淀粉中淀粉損傷紫外檢測方法

K-SDAM  淀粉損傷檢測試劑盒 Starch Damage Assay Kit

檢測方法：分光光度法 @510 nm

反應時間：~ 40分鐘

檢測限：樣品重量的0.5-*

應用案例：  子起生物:

谷物面粉和其它食材。

方法識別：

符合AACC (方法 76-31.01), ICC (標準號 164) 和 RACI (標準方法)。

試劑盒組成：

Bottle 1: 真菌α-淀粉酶(pH5.4和40°C條件下，10 mL, 1,000 U/mL on Ceralpha reagent* )。硫酸銨懸浮液。

  4°C下穩定超過 3年

Bottle 2: 淀粉葡萄糖苷酶(pH 4.5 和40°C條件下，4 mL, 200 U/mL 在可溶性淀粉中)。硫酸銨懸浮液。

  4°C穩定超過3年

Bottle 3: GOPOD 試劑緩沖液。緩沖液(50 mL, pH7.4), 對羥基苯甲酸和疊氮鈉(0.095% w/v).

  4°C穩定超過4年

K-SDAM  淀粉損傷檢測試劑盒 Starch Damage Assay Kit

Bottle 4: GOPOD 試劑酶。葡萄糖氧化酶，過氧化酶和4-氨基安替比林。凍干粉。

  -20°C穩定超過5年

Bottle 5: D-葡萄糖標準溶液(5 mL, 1.5 mg/mL) 溶于0.2% (w/v)苯甲酸。

  室溫下穩定超過5年  子起生物:

Bottle 6: 小麥面粉標樣。淀粉損傷程度在小瓶標簽上注明。

  室溫下穩定超過5年

優點：

價格非常具有競爭力

所有試劑制備后可以穩定保存超過2年

僅提供酶法檢測試劑盒

特異性

操作簡單

提供Mega-Calc? 軟件工具用于一站式原始數據處理

包含標準品

參考文獻：           子起生物:

K-SDAM  淀粉損傷檢測試劑盒 Starch Damage Assay Kit

An improved enzymic method for the measurement of starch damage in wheat flour. Gibson, T. S., Al Qalla, H. & McCleary, B. V. (1992). Journal of Cereal Science, 15(1), 15-27.

Collaborative evaluation of an enzymatic starch damage assay kit and comparison with other methods. Gibson, T. S., Kaldor, C. J. & McCleary, B. V. (1993). Cereal Chem., 70(1), 47-51.

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.

子起生物:

Starch properties, in vitro digestibility and sensory evaluation of fresh egg pasta produced from oat, teff and wheat flour. Hager, A. S., Czerny, M., Bez, J., Zannini, E. & Arendt, E. K. (2013). Journal of Cereal Science, 58(1), 156-163.

Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.Trappey, E. F., Khouryieh, H., Aramouni, F. & Herald, T. (2014). Food Science and Technology International, 1082013214523632.

Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. Hager, A. S., Wolter, A., Jacob, F., Zannini, E. & Arendt, E. K. (2012). Journal of Cereal Science, 56(2), 239-247.

K-SDAM  淀粉損傷檢測試劑盒 Starch Damage Assay Kit

Quality variations in flours used for pretzel manufacturing. Yao, N. & Seetharaman, K. (2010). International Journal of Food Science & Technology, 45(10), 2052-2061.

Effect of corn preparation methods on dry-grind ethanol production by granular starch hydrolysis and partitioning of spent beer solids. Lamsal, B. P., Wang, H. & Johnson, L. A. (2011). Bioresource Technology, 102(12), 6680-6686.

Flaking as a corn preparation technique for dry-grind ethanol production using raw starch hydrolysis. Lamsal, B. P. & Johnson, L. A. (2012). Journal of Cereal Science, 56(2), 253-259.

Chemical composition and functional properties of native chestnut starch (Castanea sativa Mill).Cruz, B. R., Abra?o, A. S., Lemos, A. M. & Nunes, F. M. (2013). Carbohydrate Polymers, 94(1), 594-602.

Changes in rice with variable temperature parboiling: thermal and spectroscopic assessment.Himmelsbach, D. S., Manful, J. T. & Coker, R. D. (2008). Cereal chemistry, 85(3), 384-390.

Determination of formulation and processing factors affecting slowly digestible starch, protein digestibility and antioxidant capacity of extruded sorghum–maize composite flour. Licata, R., Chu, J., Wang, S., Coorey, R., James, A., Zhao, Y. & Johnson, S. (2014). International Journal of Food Science & Technology, 49(5), 1408-1419.

Analysis of starch amylolysis using plots for first-order kinetics. Butterworth, P. J., Warren, F. J., Grassby, T., Pa, H. & Ellis, P. R. (2012). Carbohydrate Polymers, 87(3), 2189-2197.

K-SDAM  淀粉損傷檢測試劑盒 Starch Damage Assay Kit