直鏈淀粉/支鏈淀粉檢測試劑盒, Amylose/Amylopectin Assay Kit , 貨號：K-AMYL
品牌：Megazyme
貨號：K-AMYL
中文品名：直鏈淀粉/支鏈淀粉檢測試劑盒
品名：Amylose/Amylopectin Assay Kit
規(guī)格：100次/盒
應(yīng)用：直鏈淀粉/支鏈淀粉檢測試劑盒適合用于測量和分析谷物淀粉和面粉中直鏈淀粉和支鏈淀粉的含量和比例。 基于刀豆蛋白A沉淀法。
原理：
比色法測定谷物、食品和飼料中直鏈淀粉和支鏈淀粉。
檢測方法：分光光度法 @510 nm
檢測時間：~120min
檢測限：總淀粉含量中直鏈淀粉占比5-95%
應(yīng)用案例：
谷物淀粉，面粉，純淀粉和食品。
方法識別：
新方法
試劑盒組成：
| Bottle 1: | 凍干刀豆蛋白A |
| -20°C 穩(wěn)定超過 5年 | |
| Bottle 2: | 淀粉葡萄糖苷酶 [200 U 位于對硝基苯β-麥芽糖苷上 (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試劑上 ，pH 5.0，40°C), 2 mL。 |
| 4°C 穩(wěn)定超過 5年 | |
| Bottle 3: | GOPOD試劑緩沖液。緩沖液(50 mL, pH 7.4), 對羥基苯甲酸和疊氮鈉(0.095% w/v)。 |
| 4°C 穩(wěn)定超過 4年 | |
| Bottle 4: | GOPOD試劑酶。葡萄糖氧化酶 加上過氧化酶和4-氨基安替比林。凍干粉。 |
| -20°C 穩(wěn)定超過 5年 | |
| Bottle 5: | D-葡萄糖標(biāo)準(zhǔn)溶液(5 mL, 1.0 mg/mL) 溶于0.2% (w/v)苯甲酸溶液中。 |
| 室溫下穩(wěn)定超過 5年 | |
| Bottle 6: | 淀粉參照樣 (特定含量直鏈淀粉). |
| 室溫下穩(wěn)定超過 5年 |
優(yōu)點(diǎn)：
所有試劑的保質(zhì)期大于生產(chǎn)日期后12個月
價格非常具有競爭力
只提供酶試劑盒
精確可靠的直鏈/支鏈淀粉比例測定
檢測方法十分簡單
包含標(biāo)準(zhǔn)溶液
價格非常具有競爭力
只提供酶試劑盒
精確可靠的直鏈/支鏈淀粉比例測定
檢測方法十分簡單
包含標(biāo)準(zhǔn)溶液
參考文獻(xiàn)：
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.
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.
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 cultivar, location and year on total starch, amylose, phosphorus content and starch grain size of high starch potato cultivars for food and industrial processing. Šimková, D., Lachman, J., Hamouz, K. & Vokál, B. (2013). Food Chemistry, 141(4), 3872-3880.
Structure and digestibility of debranched and hydrothermally treated water yam starch. Trinh, K. S., Choi, S. J. & Moon, T. W. (2013). Starch‐Stärke, 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.
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. Schönhofen, A., Hazard, B., Zhang, X. & Dubcovsky, J. (2016). Journal of Plant Registrations, 10(2), 200-205.
使用手冊：
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