Resistant Starch Assay Kit

- Overview
  - The Resistant Starch Assay Kit for the measurement and analysis of resistant starch in plant materials and starch samples. Official analysis methods: AOAC Method 2002.02, AACC Method 32-40.01, CODEX Type II Method.
    
    By definition, resistant starch (RS) is that portion of the starch that is not broken down by human enzymes in the small intestine. It enters the large intestine where it is partially or wholly fermented. RS is generally considered to be one of the components that make up total dietary fiber (TDF).
    
    Please contact us at for specific academic pricing.
- Properties
  - Details
    
    Limit of Detection: 0.036g/100g
    
    Storage
    
    Short term stability: 2-8°C
    Long term stability: See individual component labels
    
    Stability
    
    > 2 years under recommended storage conditions
    
    * For research use only.
- Applications
  - Application Description
    
    Plant materials, starch samples and other materials.
- Reference
  - 1.Measurement of available carbohydrates, digestible, and resistant starch in food ingredients and products. McCleary, B. V., McLoughlin, C., Charmier, L. M. J. & McGeough, P. (2019). Cereal Chemistry, 97(1), 114-137.
    2.An integrated procedure for the measurement of total dietary fibre (including resistant starch), non-digestible oligosaccharides and available carbohydrates. McCleary, B. V. (2007). Analytical and Bioanalytical Chemistry, 389(1), 291-308.
    3.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.
    4.Measurement of resistant starch. McCleary, B. V. & Monaghan, D. A. (2002). Journal of AOAC International, 85(3), 665-675.
    5.Measurement of resistant starch by enzymatic digestion in starch and selected plant materials: Collaborative study. McCleary, B. V., McNally, M. & Rossiter, P. (2002). Journal of AOAC International, 85(5), 1103-1111.
    6.Two issues in dietary fiber measurement. McCleary, B. V. (2001). Cereal Foods World, 46, 164-165.
    7.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.
    8.Structural, physicochemical properties and noodle-making potential of quinoa starch and type 3, type 4, and type 5 quinoa resistant starch. Niu, H., Zhao, F., Ji, W., Ma, L., Lu, B., Yuan, Y. & Yue, T. (2024). International Journal of Biological Macromolecules, 258, 128772.
    9.Native And Modified Sago (Metroxylon sagu) Starches as an Ingredient in The Formulation of Low Glycaemic Food Product. Zailani, M. A., Kamilah, H., Husaini, A. A. S. A., Seruji, A. Z. R. A. & Sarbini, S. R. (2023). Malaysian Applied Biology, 52(5), 129-136.
    10.Sustainable Strategies to Increase the Content of Protein, Unsaturated Fatty Acids and Vitamins in Tenebrio molitor Larvae Flours through Vegetable Waste Supplementation. López-Gámez, G., del Pino-García, R., López-Bascón, M. A., Lara-Cambil, A., Vigil-Chacón, A. & Quiles-Morales, J. L. (2023, October). Biology and Life Sciences Forum, 26(1), 58.
    11.Effect evaluation of banana on improving hyperglycemia and hypertension in diabetic spontaneously hypertensive rats. Lin, H. L., Tseng, Y. H., Yeh, C. C., Chen, Y. M. & Shen, K. P. (2023). Natural Product Communications, 18(11), 1934578X231213225.
    12.Investigation of freezing temperature and time to improve resistant starch content and quality of pure mung bean starch vermicelli. Nguyen, T. P., Rumpagaporn, P. & Songsermpong, S. (2023). Australian Journal of Crop Science, 17(9), 693-698.
    13.Barley SS2a single base mutation at the splicing site led to obvious change in starch. Bang, Wang., Jing, Liu., Chen, X. L., Qiang, XU., ZHANG, Y. Z., Dong, H. X., Tang, H. P., Qi, P. F., Deng, M., Ma, J., Wnag, J. R., Chen, G. Y., Wei, Y. M., Zheng, Y. L. & Jiang, Q. T. (2023). Journal of Integrative Agriculture, In Press.
    14.Decorticated lentil malt flour: production process and use. Cimini, A., Poliziani, A. & Moresi, M. (2023). Chemical Engineering Transactions, 102, 121-126.
    15.Compositional characterization of starch, proteins and lipids of long bean, dwarf long bean, mung bean and French bean seed flours. Azmah, U. N., Makeri, M. U., Bagirei, S. Y. & Shehu, A. B. (2023). Measurement: Food, 12, 100111.

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