直链淀粉/支链淀粉检测试剂盒 K-AMYL

K-AMYL 直链淀粉/支链淀粉检测试剂盒, Amylose/Amylopectin Assay Kit

品牌：Megazyme

货号：K-AMYL

中文品名：直链淀粉/支链淀粉检测试剂盒

品名：Amylose/Amylopectin Assay Kit

规格：100次/盒

应用：直链淀粉/支链淀粉检测试剂盒适合用于测量和分析谷物淀粉和面粉中直链淀粉和支链淀粉的含量和比例。 基于刀豆蛋白A沉淀法。

原理： 子起生物:

比色法测定谷物、食品和饲料中直链淀粉和支链淀粉。

K-AMYL 直链淀粉/支链淀粉检测试剂盒, Amylose/Amylopectin Assay Kit 

检测方法：分光光度法 @510 nm

检测时间：~120min

检测限：总淀粉含量中直链淀粉占比5-95%

应用案例：

谷物淀粉，面粉，纯淀粉和食品。

方法识别：

新方法 子起生物:

试剂盒组成：

Bottle 1: 冻干刀豆蛋白A

  -20°C 稳定超过 5年

Bottle 2: 淀粉葡萄糖苷酶 [200 U 位于对硝基苯β-麦芽糖苷上 (例如 40°C pH 4.5下，3,300 U 位于淀粉上)] 加上真菌α-淀粉酶 (500 U 位于Ceralpha试剂上 ，pH 5.0，40°C), 2 mL。

  4°C 稳定超过 5年

K-AMYL 直链淀粉/支链淀粉检测试剂盒, Amylose/Amylopectin Assay Kit 

Bottle 3: GOPOD试剂缓冲液。缓冲液(50 mL, pH 7.4), 对羟基苯甲酸和叠氮钠(0.095% w/v)。

  4°C 稳定超过 4年

Bottle 4: GOPOD试剂酶。葡萄糖氧化酶 加上过氧化酶和4-氨基安替比林。冻干粉。

  -20°C 稳定超过 5年

Bottle 5: D-葡萄糖标准溶液(5 mL, 1.0 mg/mL) 溶于0.2% (w/v)苯甲酸溶液中。

  室温下稳定超过 5年

Bottle 6: 淀粉参照样 (特定含量直链淀粉).

  室温下稳定超过 5年

优点： 子起生物:

所有试剂的保质期大于生产日期后12个月

价格非常具有竞争力

只提供酶试剂盒

精确可靠的直链/支链淀粉比例测定

检测方法十分简单

K-AMYL 直链淀粉/支链淀粉检测试剂盒, Amylose/Amylopectin Assay Kit 

包含标准溶液

参考文献：

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.

A procedure to measure amylose in cereal starches and flours with concanavalin A.Gibson, T. S., Solah, V. A. & McCleary, B. V. (1997). Journal of Cereal Science, 25(2), 111-119.

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.

High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans. Linsberger-Martin, G., Weiglhofer, K., Thi Phuong, T. P. & Berghofer, E. (2013). LWT-Food Science and Technology, 51(1), 331-336.

K-AMYL 直链淀粉/支链淀粉检测试剂盒, Amylose/Amylopectin Assay Kit 

New determination method of amylose content in potato starch. Stawski, D. (2008). Food Chemistry, 110(3), 777-781.

High pressure phase transition kinetics of maize starch. Buckow, R., Heinz, V. & Knorr, D. (2007). Journal of Food Engineering, 81(2), 469-475.  子起生物:

Characterization of starch from tubers of yam bean (Pachyrhizus ahipa). Forsyth, J. L., Ring, S. G., Noel, T. R., Parker, R., Cairns, P., Findlay, K. & Shewry, P. R. (2002). Journal of Agricultural and Food Chemistry, 50(2), 361-367.

Effects of wheat inclusion and xylanase supplementation of the diet on productive performance, nutrient retention, and endogenous intestinal enzyme activity of laying hens. Mirzaie, S., Zaghari, M., Aminzadeh, S., Shivazad, M. & Mateos, G. G. (2012). Poultry Science, 91(2), 413-425.

Effect of c*r, location and year on total starch, amylose, phosphorus content and starch grain size of high starch potato c*rs for food and industrial processing.?imková, D., Lachman, J., Hamouz, K. & Vokál, B. (2013). Food Chemistry, 141(4), 3872-3880.

K-AMYL 直链淀粉/支链淀粉检测试剂盒, Amylose/Amylopectin Assay Kit 

Structure and digestibility of debranched and hydrothermally treated water yam starch. Trinh, K. S., Choi, S. J. & Moon, T. W. (2013). Starch‐St?rke, 65(7‐8), 679-685.

Elimination of resistant starch type II within the framework of total starch and dietary fibre analysis by microwave irradiation. Themeier, H., Hollmann, J., Neese, U. & Lindhauer, M. G. (2010). Quality Assurance and Safety of Crops & Foods, 2(1), 46-51.

Processing properties of Korean rice varieties in relation to rice noodle quality. Han, H. M., Cho, J. H. & Koh, B. K. (2011). Food Science and Biotechnology, 20(5), 1277-1282. 子起生物:

Molecular diversity and differential expression of starch-synthesis genes in developing kernels of three maize inbreds. Ding, X. Z., Wang, B. G., Gao, Q. H., Zhang, Q., Yan, G. Q., Duan, K. & Huang, J. H. (2009). Plant Cell Reports, 28(10), 1487-1495.

Value Added of Resistant Starch Maize-Based Matrices in Breadmaking: Nutritional and Functional Assessment. Collar, C., Balestra, F. & Ancarani, D. (2014). Food and Bioprocess Technology, 7(12), 3579-3590.

Registration of Common Wheat Germplasm with Mutations in Genes Conferring Increased Grain Amylose and Resistant Starch Content. Sch?nhofen, A., Hazard, B., Zhang, X. & Dubcovsky, J. (2016). Journal of Plant Registrations, 10(2), 200-205.

K-AMYL 直链淀粉/支链淀粉检测试剂盒, Amylose/Amylopectin Assay Kit