Starch Damage Assay Kit

Starch Damage Assay Kit

Catalog Number:
CMK1462162MEG
Mfr. No.:
K-SDAM
Price:
$592
  • Size:
    200 assays per kit
    Quantity:
    Add to Cart:
      • Overview
        • 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.

          Please contact us at for specific academic pricing.

      • Properties
        • Details
          Limit of Detection: 0.5g/100g
          Storage
          Short term stability: 2-8°C
          Long term stability: See individual component labels
          Stability
          > 1 year under recommended storage conditions

          * For research use only.

      • Applications
        • Application Description
          Cereal flours and other materials.
      • Reference
        • 1.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.
          2.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.
          3.Collaborative evaluation of an enzymatic starch damage assay kit and comparison with other methods. Gibson, T. S., Kaldor, C. J. & McCleary, B. V. (1993). Cereal Chemistry, 70(1), 47-51.
          4.An improved enzymic method for the measurement of starch damage in wheat flour. Gibson, T. S., Al Qalla, H. & McCleary, B. V. (1992). Journal of Cereal Science, 15(1), 15-27.
          5.Comparison of hydration water properties of common and durum wheat brans upon grinding with different loading modes. Barbar, R., Mayer-Laigle, C., Beaugrand, J., Cuq, B. & Barron, C. (2023). Journal of Cereal Science, 114, 103786.
          6.Modification of Acorn Starch Structure and Properties by High Hydrostatic Pressure. Castro, L. M., Caço, A. I., Pereira, C. F., Sousa, S. C., Brassesco, M. E., Machado, M., Ramos, O. L., Alexandre, E. M. C., Saraiva, J. A. & Pintado, M. (2023). Gels, 9(9), 757.
          7.The Physicochemical Properties of Starch from Tongil-type Rice Varieties. Shin, J. H., Han, C. M., Song, Y. U., Kim, S. K. & Ryu, J. G. (2023). The Korean Journal of Crop Science, 68(3), 99-105.
          8.Corn kernel hardness and drying temperature affect particle size post-hammer-milling and pellet quality in broiler and swine diets. Cabañas-Ojeda, J. A., Mejia-Abaunza, N. J., Lozano-Cruz, P. A., Aragão-Netto, V., Brown, S., Rubio, A., Fahrenholz, A. & Oviedo-Rondón, E. O. (2023). Animal Feed Science and Technology, 304, 115744.
          9.Identification and Characterization of Waxy Bread Wheat Carrying a Novel Wx-B1 Allele. Sung, Y., Kim, K., Park, J., Kang, S., Park, C., Cho, S. & Kim, C. (2023), In Press.
          10.Impact of different preparation methods on the properties of brown rice flour and the cooking stability of brown rice noodles and the underlying mechanism: Microstructure, starch-protein distribution, moisture migration. Sun, Z., Lyu, Q., Zhuang, K., Chen, L., Wang, G., Wang, Y., Wang, Y. & Ding, W. (2023). LWT, 181, 114697.
          11.Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation-Development of New Improved Gluten-Free Ingredients. Calix-Rivera, C. S., Villanueva, M., Náthia-Neves, G. & Ronda, F. (2023). Foods, 12(6), 1345.
          12.Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking. Burešová, I., Červenka, L., Šebestíková, R., Augustová, M. & Jarošová, A. (2023). Foods, 12(6), 1324.
          13.Exploring the nutritional potential, anti-nutritional components and carbohydrate fractions of Indian pigmented maize. Gogoi, P., Sharma, P., Mahajan, A., Goudar, G., Kumar, A., Sreedhar, M., Singh, M. & Longvah, T. (2022). Food Chemistry Advances, 100176.
          14.Pasting and rheological properties of water caltrop starch as affected by the addition of konjac glucomannan, guar gum and xanthan gum. Lan, Y. C. & Lai, L. S. (2022). Food Hydrocolloids, 108245.
          15.Effects of milling methods on the properties of rice flour and steamed rice cakes. Wang, G., Yan, X., Wang, B., Hu, X., Chen, X. & Ding, W. (2022). LWT, 167, 113848.

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