Megazyme 淀粉损失检测试剂盒

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.

See more of our starch assay kits.

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

含量：每个试剂盒200个分析

运输温度：环境温度

储存温度：短期稳定性：2-8oC，

长期稳定性：参见单个组件标签

稳定性：在推荐的储存条件下>1年

分析物：淀粉损伤

测定形式：分光光度计

检测方法：吸光度

波长（nm）：510

信号响应：增加

检测限：0.5 g/100 g

总测定时间：~40分钟

应用示例：谷物粉和其他材料。

方法识别：AACC方法76-31.01、ICC标准164和RACI标准方法

淀粉损伤测试试剂盒适用于测定小麦粉/谷物粉中的淀粉损伤。

碾磨小麦会对一定比例的面粉淀粉颗粒造成物理损伤。淀粉损伤程度直接影响面粉的吸水性和面团混合性能，具有重要的技术意义。

查看更多我们的淀粉检测试剂盒。

优点

极具成本效益

所有试剂在制备后稳定超过2年

只有酶试剂盒可用

非常具体

简单格式

Mega Calc™ 我们的网站上提供了软件工具，可以轻松处理原始数据

包含标准