Total Starch HK Assay Kit

Total Starch HK Assay Kit

Catalog Number:
CMK1462166MEG
Mfr. No.:
K-TSHK
Price:
$640
  • Size:
    100 assays per kit
    Quantity:
    Add to Cart:
      • Overview
        • The Total Starch HK (Hexokinase) Assay Kit for total starch determination in cereal flours and food products.

          This assay kit contains an improved α-amylase that allows the amylase incubations to be performed at pH 5.0 (as well as pH 7.0). The method has been further modified by adjusting the D-glucose determination to a hexokinase/glucose-6-phosphate dehydrogenase/NADP+ based format.

          Please contact us at for specific academic pricing.

      • Properties
        • Details
          Limit of Detection: 1g/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
          Cereal flours, food products 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.Physicochemical characterization and microbiota modulatory potential of brewer’s spent grain and arabinoxylan-derived fractions: A valorization study. Calvete-Torre, I., Sabater, C., Montilla, A., Moreno, F. J., Riestra, S., Margolles, A. & Ruiz, L. (2023). LWT, 185, 115107.
          4.Low-dosage enzymatic hydrolysis of organic municipal waste for sugar and ethanol production. Rudnyckyj, S., Chaturvedi, T. & Thomsen, M. H. (2023). Biomass Conversion and Biorefinery, 1-17.
          5.Kabuli chickpea seed quality diversity and preliminary genome‐wide association study identifies markers and potential candidate genes. Mugabe, D., Frieszell, C. M., Warburton, M. L., Coyne, C. J., Sari, H., Uhdre, R., Wallace, L., Ma, Y., Zheng, P., McGee, R. J. & Ganjyal, G. M. (2023). Agrosystems, Geosciences & Environment, 6(4), e20437.
          6.Mining the AE Watkins Wheat Landrace Collection for Variation in Starch Digestibility Using a New High-Throughput Assay. Zafeiriou, P., Savva, G. M., Ahn-Jarvis, J. H., Warren, F. J., Pasquariello, M., Griffiths, S., Seung, D. & Hazard, B. A. (2023). Foods, 12(2), 266.
          7.Aqueous ethanol organosolv process for the valorization of Brewer’s spent grain (BSG). Parchami, M., Agnihotri, S. & Taherzadeh, M. J. (2022). Bioresource Technology, 362, 127764.
          8.Effects of grape phylloxera leaf infestation on grapevine growth and yield parameters in commercial vineyards: a pilot study. Wilmink, J., Breuer, M. & Forneck, A. (2022). OENO One, 56(1), 197-208.
          9.Prebiotic Effect of Maitake Extract on a Probiotic Consortium and Its Action after Microbial Fermentation on Colorectal Cell Lines. De Giani, A., Bovio, F., Forcella, M. E., Lasagni, M., Fusi, P. & Di Gennaro, P. (2021). Foods, 10(11), 2536.
          10.Fortified blended foods prepared from fermented milk and cereal: Effect of storage conditions on composition, color, and pasting behavior. Shevade, A. V., O’Callaghan, Y. C., O’Brien, N. M., O’Connor, T. P. & Guinee, T. P. (2021). Journal of Food Processing and Preservation, 45(5), e15419.
          11.Mixture design applied for formulation and characterization of vegetal-based fermented products. Chekdid, A. A., Kahn, C. J., Prévot, E., Ferrières, M., Lemois, B., Choquet, C. & Linder, M. (2021). LWT, 146, 111336.
          12.Starch and protein recovery from brewer's spent grain using hydrothermal pretreatment and their conversion to edible filamentous fungi-A brewery biorefinery concept. Parchami, M., Ferreira, J. A. & Taherzadeh, M. J. (2021). Bioresource Technology, 125409.
          13.Soft Durum Wheat as a Potential Ingredient for Direct Expanded Extruded Products. Gu, B. J., Kerr, C. J., Morris, C. F. & Ganjyal, G. M. (2021). Journal of Cereal Science, 103184.
          14.Solid-state fermentation of stale bread by an edible fungus in a semi-continuous plug-flow bioreactor. Wang, R., Gmoser, R., Taherzadeh, M. J. & Lennartsson, P. R. (2021). Biochemical Engineering Journal, 169, 107959.
          15.Purification of Sucrose in Sugar Beet Molasses by Utilizing Ceramic Nanofiltration and Ultrafiltration Membranes. Sjölin, M., Thuvander, J., Wallberg, O. & Lipnizki, F. (2020). Membranes, 10(1), 5.

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