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(guī)格：200 次檢測
應(yīng)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(yīng)時間：~ 40分鐘
檢測限：樣品重量的0.5-*
應(yīng)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(wěn)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(wěn)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(wěn)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(wěn)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(wěn)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(wěn)定超過5年
優(yōu)點：
價格非常具有競爭力
所有試劑制備后可以穩(wěn)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(shù)據(jù)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
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