The Starch Damage test kit is suitable for the measurement and analysis of starch damage in cereal flours.

Colourimetric method for the determination of Starch Damage
in cereal flours

Principle:
(fungal α-amylase)
(1) Damaged (or gelatinised) starch + H₂O → maltodextrins

(amyloglucosidase)
(2) Maltodextrins + H₂O → D-glucose

(glucose oxidase)
(3) D-Glucose + H₂O + O₂ → D-gluconate + H₂O₂

(peroxidase)
(4) 2H₂O₂ + p-hydroxybenzoic acid + 4-aminoantipyrine →
quinoneimine + 4H₂O

Kit size:                           200 assays
Method:                           Spectrophotometric at 510 nm
Total assay time:             ~ 40 min
Detection limit:                0.5-100% of sample weight
Application examples: 
Cereal flours and other materials
Method recognition:     
AACC (Method 76-31.01), ICC (Standard No. 164), and RACI (Standard 
Method)

Advantages

• Very cost effective
  
• All reagents stable for > 2 years after preparation
  
• Only enzymatic kit available
  
• Very specific
  
• Simple format
  
• Mega-Calc™ software tool is available from our website for hassle-free raw data processing
  
• Standard included