The Starch Damage Test Kit is suitable for the determination of starch damage in wheat flour / cereal flours.
Detail
K-SDAM
SKU: 700004338
200 assays per kit
Content:
200 assays per kit
Shipping Temperature:
Ambient
Storage Temperature:
Short term stability: 2-8oC, Long term stability: See individual component labels
Stability:
> 1 year under recommended storage conditions
Analyte:
Starch Damage
Assay Format:
Spectrophotometer
Detection Method:
Absorbance
Wavelength (nm):
510
Signal Response:
Increase
Limit of Detection:
0.5 g/100 g
Total Assay Time:
~ 40 min
Application examples:
Cereal flours and other materials.
Method recognition:
AACC Method 76-31.01, ICC Standard No. 164 and RACI Standard Method
The Starch Damage Test Kit is suitable for the determination of starch damage in wheat flour / cereal flours.
The milling of wheat causes physical damage to a proportion of the starch granules of the flour. The level of starch damage directly affects water absorption and dough mixing properties of the flour and is thus of technological significance.
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
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