Megazyme 淀粉损伤检测试剂盒（K-SDAM）

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淀粉损伤检测试剂盒

货号：K-SDAM
包装：1 Kit

  • 英文名：Starch Damage Assay Kit
  • 品牌：Megazyme

    • Megazyme 淀粉损伤检测试剂盒, Starch Damage Assay Kit , 货号：K-SDAM，200次检测，用于谷物面粉中淀粉损伤的检测和分析。

    产品详情

    淀粉损伤检测试剂盒, Starch Damage Assay Kit , 货号：K-SDAM
    品牌：Megazyme
    货号：K-SDAM
    中文品名：淀粉损伤检测试剂盒
    品名：Starch Damage Assay Kit
    规格：200 次检测
    应用：淀粉损伤检测试剂盒，用于谷物面粉中淀粉损伤的检测和分析。
    原理：
    谷物淀粉中淀粉损伤紫外检测方法
    Megazyme 淀粉损伤检测试剂盒（K-SDAM）
    检测方法：分光光度法 @510 nm
    反应时间：~ 40分钟
    检测限：样品重量的0.5-100%
    应用案例：
    谷物面粉和其它食材。
    方法识别：
    符合AACC (方法 76-31.01), ICC (标准号 164) 和 RACI (标准方法)。
    试剂盒组成：
    Bottle 1: 真菌α-淀粉酶(pH5.4和40°C条件下，10 mL, 1,000 U/mL on Ceralpha reagent* )。硫酸铵悬浮液。
      4°C下稳定超过 3年
    Bottle 2: 淀粉葡萄糖苷酶(pH 4.5 和40°C条件下，4 mL, 200 U/mL 在可溶性淀粉中)。硫酸铵悬浮液。
      4°C稳定超过3年
    Bottle 3: GOPOD 试剂缓冲液。缓冲液(50 mL, pH7.4), 对羟基苯甲酸和叠氮钠(0.095% w/v).
      4°C稳定超过4年
    Bottle 4: GOPOD 试剂酶。优点：

    价格非常具有竞争力
    所有试剂制备后可以稳定保存超过2年
    仅提供酶法检测试剂盒
    特异性
    操作简单
    官网提供Mega-Calc™ 软件工具用于一站式原始数据处理
    包含标准品

    参考文献：
    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.
    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.
    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., Abraão, 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., Patel, H. & Ellis, P. R. (2012). Carbohydrate Polymers, 87(3), 2189-2197.
    使用手册：
    K-SDAM使用手册
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