STA20
Starch (GO/P) Assay Kit
sufficient for 20 assays
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About This Item
UNSPSC Code:
12164500
Recommended Products
usage
sufficient for 20 assays
Quality Level
application(s)
food and beverages
general analytical
storage temp.
2-8°C
General description
Starch (GO/P) Assay Kit was used to determine the starch content, during an experimental study done in order to investigate the composition and structure of sorghum spent grains (SSG), which is a brewery co-product and is reported to have potential applications thereby adding value to the product. It was also used in starch extraction and quantification, during investigating the importance of OsGA2ox5 in GAs homeostasis, development, gravity responses and stress tolerance in rice. Furthermore, it also found application in being used in analysing factors affecting polyhydroxybutyrate accumulation , which are basically linear biodegradable polyesters produced by bacteria as a carbon store, in mesophyll cells of sugarcane and switchgrass.
Application
Starch (GO/P) Assay Kit was used to determine the starch content, during an experimental study done in order to investigate the composition and structure of sorghum spent grains (SSG), which is a brewery co-product and is reported to have potential applications thereby adding value to the product. It was also used in starch extraction and quantification, during investigating the importance of OsGA2ox5 in GAs homeostasis, development, gravity responses and stress tolerance in rice. Furthermore, it also found application in being used in analysing factors affecting polyhydroxybutyrate accumulation , which are basically linear biodegradable polyesters produced by bacteria as a carbon store, in mesophyll cells of sugarcane and switchgrass.
This kit is for the quantitative, enzymatic determination of starch in food and other materials. The hydrolysis of starch to glucose is catalyzed by α-amylase and amyloglucosidase. Glucose is oxidized to gluconic acid and hydrogen peroxide by glucose oxidase. Hydrogen peroxide reacts with o-dianisidine in the presence of peroxidase to form a colored product. Oxidized o-dianisidine reacts with sulfuric acid to form a more stable colored product. The intensity of the pink color measured at 540 nm is proportional to the original glucose concentration.
Suitability
Suitable for the quantitative, enzymatic determination of starch infood and other materials.
Principle
This kit is for the quantitative, enzymatic determination of starch in food and other materials. The hydrolysis of starch to glucose is catalyzed by α-amylase and amyloglucosidase. Glucose is oxidized to gluconic acid and hydrogen peroxide by glucose oxidase. Hydrogen peroxide reacts with o-dianisidine in the presence of peroxidase to form a colored product. Oxidized o-dianisidine reacts with sulfuric acid to form a more stable colored product. The intensity of the pink color measured at 540 nm is proportional to the original glucose concentration.
Kit Components Only
Product No.
Description
- α-Amylase, Heat Stable .5 mL
- Starch Assay Reagent 1 mL/vial
- Glucose Oxidase/Peroxidase Reagent 1 capsule
- o-Dianisidine Reagent 5 mg
- Glucose Standard Solution .5 mL
- Wheat Starch 1 g
- Corn Starch 1 g
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Acute Tox. 4 Oral - Carc. 1B - Eye Dam. 1 - Resp. Sens. 1 - Skin Corr. 1 - STOT SE 3
Target Organs
Respiratory system
Storage Class Code
6.1C - Combustible, acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Certificates of Analysis (COA)
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Protocols
Enzymatic methods for food analysis are highly specific and offer considerable time and cost savings over other methods, especially from the sample preparation standpoint. We offer a wide variety of convenient kits and reagents for rapid and reliable enzymatic food analysis.
Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.
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