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Starch damage - Enzymatic assay kit

Reference : K-SDAM

Method for the measurement of starch damage in cereal flours
Countries eligible for delivery
Countries eligible for delivery:
France (except Corsica and overseas departments and territories), Algeria, French overseas departments and territories, French Polynesia, Libyan Arab Jamahiriya, Morocco, Tunisia, Egypt, France (Corsica)
Method for the measurement of starch damage in cereal flours​

Shipping temperature: ambient

Storage temperature:
- Short term stability: 2-8oC,
- Long term stability: see individual component labels

Assay format: spectrophotometer

Detection method: absorbance - 510

Signal response: increase

Total assay time: ~ 40 min

Detection limit: 0,5 g/100 g

Stability: > 2 years under recommended storage conditions

Method recognition: AACC (Method 76-31.01), ICC (Standard No. 164) and RACI (Standard Method)

 
 
  • All reagents stable for > 2 years after preparation
  • Only enzymatic kit available
  • Very specific
  • Simple format
  • Spreadsheet available
  • Standard included
  • Very cost effective
Cereal flours and other materials
Safety data sheet Data Booklet Calculator data Product performance


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Specifications

Reference Packaging  
K-SDAM 200 tests
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