Megazyme 直链淀粉/支链淀粉检测试剂盒 (K-AMYL)

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直链淀粉/支链淀粉检测试剂盒

货号：K-AMYL
包装：1 Kit

英文名：Amylose/Amylopectin Assay Kit
品牌：Megazyme

Megazyme 直链淀粉/支链淀粉检测试剂盒, Amylose/Amylopectin Assay Kit , 货号：K-AMYL, 100次/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。

*西宝提示：我司所销售的化学试剂、原料等所有产品（包括但不限于抗生素类、蛋白质类、试剂盒类产品等）仅限用于科学研究用途，不得作用于人体。

订购热线：400-021-8158

产品详情质检信息

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

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：

比色法测定谷物、食品和饲料中直链淀粉和支链淀粉。

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

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
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：

所有试剂的保质期大于生产日期后12个月
价格具有竞争力
只提供酶试剂盒
可靠的直链/支链淀粉比例测定
检测方法简单
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.

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.

使用手册：

K-AMYL使用手册

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