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TheAmylose/Amylopectintestkitissuitablefor themeasurementandanalysisofamylose/amylopectinratioandcontentincerealstarchesandflours.BasedonaConAprecipitationprocedure.Measurementoftotalstarchincerealproductsbyamyloglucosidase-alpha-amylasemethod:collaborativestudy.McCleary,B.V.,Gibson,T.S.&Mugford,D.C.(1997).JournalofAOACInternational,80,571-579.LinktoArticleReadAbstractAnAmericanAssociationofCerealChemists/AOACcollaborativestudywasconductedtoevaluatetheaccuracyandreliABIlityofanenzymeassaykitprocedureformeasurementoftotalstarchinarangeofcerealgrainsandproducts.Thefloursampleisincubatedat95degreesCwithThermostablealpha-amylasetocatalyzethehydrolysisofstarchtomaltodextrins,thepHoftheslurryisadjusted,andtheslurryistreatedwithahighlypurifiedamyloglucosidasetoquantitativelyhydrolyzethedextrinstoglucose.Glucoseismeasuredwithglucoseoxidase-peroxidasereagent.Thirty-twocollaboratorsweresent16homogeneoustestsamplesas8blindduplicates.Thesesamplesincludedchickenfeedpellets,whitebread,greenpeas,high-amylosemaizestarch,whitewheatflour,wheatstarch,oatbran,andspaghetti.Allsampleswereanalyzedbythestandardprocedureasdetailedabove;4samples(high-amylosemaizestarchandwheatstarch)werealsoanalyzedbyamethodthatrequiresthesamplestobecookedfirstindimethylsulfoxide(DMSO).Relativestandarddeviationsforrepeatability(RSD(r))rangedfrom2.1to3.9%,andrelativestandarddeviationsforreproducibility(RSD(R))rangedfrom2.9to5.7%.TheRSD(R)valueforhighamylosemaizestarchanalyzedbythestandard(non-DMSO)procedurewas5.7%;thevaluewasreducedto2.9%whentheDMSOprocedurewasused,andthedeterminedstarchvaluesincreasedfrom86.9to97.2%.AproceduretomeasureamyloseincerealstarchesandflourswithconcanavalinA.Gibson,T.S.,Solah,V.A.&McCleary,B.V.(1997).JournalofCerealScience,25(2),111-119.LinktoArticleReadAbstractAmodifiedprocedureforthedeterminationofamyloseincerealstarchesandfloursbasedoncomplexformationbetweenthelectinconcanavalinA(ConA)andamylopectinhasbeendevelopedandcharacterised.Theassayformatissuitableformulti-sampleanalysis,allowingtheanalysisofupto20samplesperday.Intheprocedure,theamylopectininasolubilised,lipid-freestarchsampleisprecipitatedbyreactionwithConAandremovedbycentrifugation.Theamyloseremaininginthesupernatantisthendeterminedafteramylolytichydrolysistoglucoseandexpressedasaproportion(%)oftheglucosederivedfromamylolytichydrolysisofthetotalstarchinaseparatealiquotofthesolubilisedsample(i.e.priortoConAtreatment).TheConAprocedurecorrelateswell(r>0•993)withexistingConA-basedandiodine-basedproceduresandyieldsalinearstandardcurveforstarchsamplescontainingfrom∼0to∼100%amylose.AdvantagesofthismodifiedConAprocedureforamylosedeterminationincludeitsapplicabilitytofloursampleswithouttheneedforpriorstarchpurification;itallowsthesimultaneousestimationoftotalstarchanddoesnotrequireacalibrationcurve.Repeatedanalysesofasetofsamplesyieldedrepeatability(withinlaboratory)relativestandarddeviationsof<5% for="" pure="" starches="" and="" ∼10%="" for="" flours.="" a="" commercially="" available="" assay="" kit="" has="" been="" developed="" to="" facilitate="" the="" use="" of="" the="" con="" a="" procedure="" in="" routine="" amylose="" determinations.="">Measurementofcarbohydratesingrain,feedandfood.McCleary,B.V.,Charnock,S.J.,Rossiter,P.C.,O’Shea,M.F.,Power,A.M.&Lloyd,R.M.(2006).JournaloftheScienceofFoodandAgriculture,86(11),1648-1661.LinktoArticleReadAbstractProceduresforthemeasurementofstarch,starchdamage(gelatinisedstarch),resistantstarchandtheamylose/amylopectincontentofstarch,β-glucan,fructan,glucomannanandgalactosyl-sucroseoligosaccharides(raffinose,stachyoseandverbascose)inplantmaterial,animalfeedsandfoodsaredescribed.Mostofthesemethodshavebeensuccessfullysubjectedtointerlaboratoryevaluation.AllmethodsarebasedontheuseofenzymeseitherpurifiedbyconventionalchromatographyorproducedusingmolecularBIOLOGytechniques.Suchmethodsallowspecific,accurateandreliablequantificationofaparticularcomponent.Problemsincalculatingtheactualweightofgalactosyl-sucroseoligosaccharidesintestsamplesarediscussedindetail.Highhydrostaticpressureinfluencesantinutritionalfactorsandinvitroproteindigestibilityofsplitpeasandwholewhitebeans.Linsberger-Martin,G.,Weiglhofer,K.,ThiPhuong,T.P.&Berghofer,E.(2013).LWT-FoodScienceandTechnology,51(1),331-336.LinktoArticleReadAbstractLegumesareofhighnutritionalvaluebutconsumptionislowinWesterncountriesduetolongprocessingandantinutritionalfactors.Thedevelopmentofconvenienceproductscanhelptoovercometheseconstraints.Thepresentstudyinvestigatedtheeffectofhighhydrostaticpressureonoligosaccharides,phyticacidandtotalphenolicacidcontent,trypsininhibitoractivityandproteindigestibilityinpeasandbeans.Oligosaccharidesweresignificantlyreducedthroughpressurisationbyupto68%inpeasand48%inbeansbutreductionwaslowerthanincookedsamples(max.82%inpeasand80%inbeans).Phyticacidwasreducedbyhighpressurebyupto36%inpeasand11%inbeans.Totalphenolicacidcontentwasreducedonlyinsomepressurisedpeasandbeansascomparedtountreatedpeasandbeans.Reductionofphyticacid(max.48%)andtotalphenolicacids(max.78%)throughcookingwasgreaterthanthroughpressurisation.Trypsininhibitoractivitydecreasedbyupto100%inpeasand84%inbeansduringpressurisation.Proteindigestibilityincreasedbyupto4.3%inpeaswhentreatedat600MPaand60°Cregardlessoftimeandby8.7%inbeanstreatedat600MPaat60°Cfor60min.Newdeterminationmethodofamylosecontentinpotatostarch.Stawski,D.(2008).FoodChemistry,110(3),777-781.LinktoArticleReadAbstractThermalstabilityofpotatostarchdependsonamylosecontent.Temperatureat50%masslossfromthermogravimetricanalysiswasusedtodeterminethestarchcomponents.Thesameanalysiswascarriedouttoanalysethesamplesfrompotato,rice,wheatandhighamylose.Theresults(26.9%ofamylosecontentforpotato,29.1%forriceand20.9%forwheat)werecomparedwithresultsobtainedfromthebluevaluemethodandenzymaticmethod.Satisfactorycompatibilityforpotatoandricewasobtained.Forsuchkindofsamplesthermogravimetricanalysiscanbeusedforamylosedetermination.Highpressurephasetransitionkineticsofmaizestarch.Buckow,R.,Heinz,V.&Knorr,D.(2007).JournalofFoodEngineering,81(2),469-475.LinktoArticleReadAbstractInthispaper,theimpactofhighhydrostaticpressure,temperatureandtimeonthegelatinizationofmaizestarchisreported.Starchtransitionhasbeenassessedbymicroscopicinspectionsofthegranule’slossinbirefringencewhichoccursduringthefirststageofgelatinizationinconsequenceofthewateruptake.Experimentshavebeencarriedoutundercombinedpressure–temperaturetreatmentsintherangeof0.1–650MPaand30–75°C.Therateofgelatinizationhasbeendeterminedbyaninterpolatingmodelandisokineticitylineswereplottedinpressure–temperaturediagrams.Pressurehigherthan300MPaisnecessarytoreducesignificantlytheonsettemperatureofgelatinization.Atthosepressures,theisokineticitylinesarebendedtotheleft,indicatingthatthephasetransitioninbirefringenceisoccurringatlowertemperatures.At30°C,maizestarchwasgelatinizedcompletelyafter30minat650MPa.Characterizationofstarchfromtubersofyambean(Pachyrhizusahipa).Forsyth,J.L.,Ring,S.G.,Noel,T.R.,Parker,R.,Cairns,P.,Findlay,K.&Shewry,P.R.(2002).JournalofAgriculturalandFoodChemistry,50(2),361-367.LinktoArticleReadAbstractDetailedstudiesofthestarchpresentintubersofsixaccessionsofPachyrhizusahipa(ahipa)havebeencarriedoutusingstarchesfromtubersofP.erosus(Mexicanyambean)andseedsofahipaandwheatforcomparison.Starchaccountedfor56−58%ofthetuberdryweightwithgranulesoccurringinarangeofgeometricformsandinsizesfrombelow5μmtoabout35μm(meanabout10μminallaccessionsexcepttwo).Theamylosecontentrangedfrom11.6to16.8%comparedwith16.9%inP.erosustubersandover23%intheseedstarches.X-raydiffractionanalysisshowedA-typeorCA-typediffractionpatterns.Thechain-lengthdistributionoftheamylopectinafterenzymedebranchingshowedapeakatDP11similartothatofwheatstarch,buthadalessmarkedshoulderatDP21−22andcontainedahigherproportionoflongerchains.DifferentialscanningcalorimitryshowedanendothermicpeakcorrespondingtogelatinizationwithTmaxrangingfrom59to63°C,whichwassimilartotheTmaxofwheat(about64°C).Thecompositionoftheahipastarchmaymeanthatitissuitableforfoodapplicationsthatrequirelowamylosecontentandlowretrogradationafterprocessing.Effectsofwheatinclusionandxylanasesupplementationofthedietonproductiveperformance,nutrientretention,andendogenousintestinalenzymeactivityoflayinghens.Mirzaie,S.,Zaghari,M.,Aminzadeh,S.,Shivazad,M.&Mateos,G.G.(2012).PoultryScience,91(2),413-425.LinktoArticleReadAbstractAnexperimentwasconductedtostudytheeffectsofinclusionofawheatcultivar(highinnonstarchpolysaccharides)andxylanasesupplementationofthedietonproductiveperformance,pHofthegastrointestinaltract,nutrientretention,andintestinalenzymeactivityofHy-LineW-36layinghensfrom25to47wkofage.Theexperimentwascompletelyrandomizedwith8treatmentsarrangedfactoriallywith4levelsofwheat(0,23,46,and69%)thatcorrespondedtoadietaryarabinoxylancontentof3.0,3.3,3.6,and3.9%,withorwithoutxylanasesupplementation.Eachtreatmentwasreplicated5times.Fortheentireexperimentalperiod,eggweight(P<0.05)=""and=""egg=""mass="">P<0.01)=""were=""reduced=""and=""the=""feed=""conversion=""ratio=""was=""hindered="">P<0.05)=""with=""increased=""levels=""of=""wheat=""in=""the=""diet,=""but=""adfi=""and=""egg=""production=""were=""not=""affected.=""xylanase=""supplementation=""improved=""egg=""production="">P<0.05),=""egg=""mass="">P<0.01),=""and=""the=""feed=""conversion=""ratio="">P<0.01).=""diet=""did=""not=""affect=""egg=""quality=""at=""any=""age,=""except=""for=""shell=""thickness=""at=""47=""wk=""that=""was=""improved=""with=""xylanase=""supplementation="">P<0.05).=""digesta=""ph=""of=""the=""different=""organs=""of=""the=""gastrointestinal=""tract=""was=""not=""affected=""by=""wheat=""inclusion=""or=""xylanase=""supplementation.=""ileal=""viscosity=""increased="">P<0.001)=""with=""wheat=""inclusion=""and=""decreased="">P<0.001)=""with=""xylanase=""supplementation=""at=""all=""ages.=""fat=""digestibility="">P<0.001)=""decreased=""with=""increased=""levels=""of=""wheat=""but=""amen=""content=""of=""the=""diets="">P<0.05)=""and=""nitrogen=""retention=""were=""not=""affected.=""wheat=""inclusion=""increased="">P<0.001)=""amylase=""(33=""wk),=""lipase=""(33=""wk),=""and=""aminopeptidase=""(47=""wk)=""activity=""in=""the=""duodenum=""as=""well=""as=""lipase=""activity=""in=""the=""jejunum=""at=""47=""wk=""of=""age.=""however,=""xylanase=""supplementation=""did=""not=""affect=""the=""activity=""of=""any=""of=""the=""enzymes=""studied.=""it=""is=""concluded=""that=""most=""of=""the=""negative=""effects=""of=""wheat=""inclusion=""in=""the=""diet=""were=""reduced=""or=""even=""disappeared=""with=""xylanase=""supplementation.=""wheat=""with=""a=""high=""nonstarch=""polysaccharide=""content=""(pishtaz=""cultivar)=""can=""be=""used=""at=""levels=""of=""up=""to=""69%=""in=""laying-hen=""diets=""without=""negatively=""affecting=""bird=""performance,=""provided=""that=""feeds=""are=""supplemented=""with=""xylanase.="">Effectofcultivar,locationandyearontotalstarch,amylose,phosphoruscontentandstarchgrainsizeofhighstarchpotatocultivarsforfoodandindustrialprocessing.Šimková,D.,Lachman,J.,Hamouz,K.&Vokál,B.(2013).FoodChemistry,141(4),3872-3880.LinktoArticleReadAbstractInrecenttimetheinterestofindustryincreasesparticularlyinprocessinganduseofpotatohighamylopectin(AMP)starches.Thereforetheplantbreedersefforttoobtain“waxy”potatocultivarswithlowamylose(AMS)content.Inthisfour-yearstudysixteenpotatocultivarsgrownonfiveexperimentallocationswereevaluatedonthepercentageofAMS/AMPbyenzymaticmethod,starchcontentbytheunderwaterweightmethod,phosphorus(P)contentinstarchdigestsspectrophotometrically,andstarchgranulesizedeterminedbylaserdiffractionmethod.Betweenenzymaticandiodine–potassiumiodidemethodgoodcorrelationhasbeenrevealed(r=0.71).ThecorrelationanalysisbetweenAMSandPlevelsshowedaclearnegativecorrelation.Forallmeasuredparameters(starch,AMS,P,starchgranulesize)significantimpactofcultivarhasbeendetermined.Locationandyearhavelower,butsignificantimpact.NostatisticallysignificanteffectofyearonAMShasbeenfound.ThecultivarAmadodistinguishedwiththehighestAMPandPcontentsandthecultivarWestamylshowedallpositivevaluesinterestingforgrowersandprocessors.Structureanddigestibilityofdebranchedandhydrothermallytreatedwateryamstarch.Trinh,K.S.,Choi,S.J.&Moon,T.W.(2013).Starch‐Stärke,65(7‐8),679-685.LinktoArticleReadAbstractDebranchedwateryamstarchwassubjectedtorepeatedhydrothermaltreatment(HTT),anditsphysicochemicalandstructuralpropertiesanddigestionpatternwereinvestigated.TheB-typecrystallinepatternofrawstarchwasrecrystallizedtoB-andCA-typepatternsbydebranchingandrepeatedHTT.Thedegreeofrelativecrystallinityofdebranchedstarchgraduallyincreasedandreacheditsmaximum(43.3%)afterfiverepetitionsofHTT.Thethermaltransitiontemperaturesandmeltingenthalpyofrecrystallizedstarchesincreasedprogressively,reflectingtheperfectionoftheircrystallinestructure,leadingtotheaccumulationofboiling-stablecrystallinestructureunderrepeatedHTTconditions.Asaresult,RSofHTTstarchesreachedaveryhighlevel(>92.2%).Theboiling-stableRScontentdependedontherepetitionofthistreatmentandwasmaximized(81.0%)afterfiverepetitions.EliminationofresistantstarchtypeIIwithintheframeworkoftotalstarchanddietaryfibreanalysisbymicrowaveirrADIation.Themeier,H.,Hollmann,J.,Neese,U.&Lindhauer,M.G.(2010).QualityAssuranceandSafetyofCrops&Foods,2(1),46-51.LinktoArticleReadAbstractIntroductionThepresenceofresistantstarchinsamplescontainingnon-starchpolysaccharideshasalwaysbeenachallengetoenzymatictotalstarchandtotalfibreanalysis.ObjectiveandmethodsBasedonmicrowave-inducedpressuredisintegrationtechniquetheAssociationofOfficialAnalyticalChemistsmethodsforthedeterminationoftotalstarch(AOAC996.11)andtotaldietaryfibre(AOAC991.43)havebeenmodifiedtocompletelyeliminateundesirableresistantstarchfractionswithrespecttodigestionproceduresusingthermostableα-amylaseandamyloglucosidase.ResultsMicrowavetreatmentofhigh-amylosestarchsamplesresultedinexcellenttotalstarchrecoveryintheAssociationofOfficialAnalyticalChemistsstandardmethodno.996.11.AfterintegrationofmicrowavedisintegrationtechniqueintothetotaldietaryfibremethodAOAC911.43irradiationexperimentswithdifferentmodelmixturesconsistingofnon-starchpolysaccharidescomponentsandhigh-amylosestarchfractionsresultedinthecompleteeliminationofundesirableresistantstarchfractions.ConclusionThereforethemicrowavetechniquecanbeaveryefficientmeansfortheeliminationofresistantstarchandprovidesmorerealisticvaluesinanalyticaltotaldietaryfibreprocedureswithrespecttosamplescontainingcriticalenzymeresistantstarches.ProcessingpropertiesofKoreanricevarietiesinrelationtoricenoodlequality.Han,H.M.,Cho,J.H.&Koh,B.K.(2011).FoodScienceandBiotechnology,20(5),1277-1282.LinktoArticleReadAbstractThepurposeofthisstudywastoinvestigatethephysicochemicalandpastingpropertiesofricedevelopedinKoreainrelationtonoodlequality.TwoIndicalines(HanareumbyeoandChenmaai)and7japonicalines(Jinsumi,Goamibyeo,Manmibyeo,Milyang261,Seolgaeng,Suweon517,andYR24088Acp9)werewetmilledfollowedbylyophilizedandpassedthrougha115meshsieve.Theamylosecontentswerevariedfrom10.1to32.1%.Amongthem,Milyang261showeduniquepasteviscosityalthoughitsamylosecontentwasveryhighas32.1%withpoorcookingproperties.ExceptMilyang261andSuweon517,thehighamylosecontentlinesofChenmaai,Goamibyeo,andYR24088Acp9showeddesirablecookingpropertiesincookingloss,tensilestrength,andtextureprofile.Noitemwasselectedasakeyfactorforricenoodles.However,amylosecontent,pasteviscosity,anddamagedstarchcouldbepositivecomponentsforimprovementofricenoodlequality.ThehighamyloselineofChenmaai,YR24088Acp9,andGoamibyeoshowedthemostappropriatepropertiesformakingextrudedricenoodleswithgoodcookingandtexturalproperties.Thepasteproperties,damagedstarch,andhighamylosecontentoftheflourcanbeusedasindicatorsofthericenoodlequality.Moleculardiversityanddifferentialexpressionofstarch-synthesisgenesindevelopingkernelsofthreemaizeinbreds.Ding,X.Z.,Wang,B.G.,Gao,Q.H.,Zhang,Q.,Yan,G.Q.,Duan,K.&Huang,J.H.(2009).PlantCellReports,28(10),1487-1495.LinktoArticleReadAbstractThemaizegenomeremainsabundantinmoleculardiversity,andtherichgeneticdiversityofmaizestarch-synthesisgenesiscrucialforcontrollingvariousgraintraits.Toexploretheuniquemechanismcontrollingtheadvantageouswaxytraitandcharacterizethemolecularfeatureofgenesrelevanttostarchcompositionintwoelitewaxyinbreds,expressionprofilingcombinedwithgeneorganizationanalysiswasperformedinthemascomparedtoonenormalinbred.Genotype-specificexpressionpatternswereobservedformostgenesstudied.Thewaxyinbredswereshowntocontainmutationsinmultiplestarch-synthesisgenes,namelygbssI(wx),gbssIIbandisa2(potentiallyisa3too).Themis-splicingeventsdirectlyaccountedforwxlossoffunction.Contrarily,disruptionof5′and3′transcriptsequencemaycontributetotheabsenceofGbssIIbandIsa2transcriptsinwaxyinbreds,respectively.Besides,thesplicingofSugary1transcriptwasdevelopmentallyregulatedinthenormalinbred,andDNApolymorphismsweredetectedwithinSSIIIb-1geneinwaxyinbreds.ValueAddedofResistantStarchMaize-BasedMatricesinBreadmaking:NutritionalandFunctionalAssessment.Collar,C.,Balestra,F.&Ancarani,D.(2014).FoodandBioprocessTechnology,7(12),3579-3590.LinktoArticleReadAbstractTheabilityofwhite(W)andyellow(Y)maizeflourasbasicingredientstomakenutritiousandhealthybreadsmeetingfunctionalandsensorystandardsisinvestigated.Resistantstarch(R)andcommonwheatflour(WF)wereincorporatedintoformulationsassingleandassociatedextraingredients,anddoughmachinability,breadnutritionalandfunctionalprofiles,starchhydrolysiskineticsandkeepingbehaviourwereassessedinblendedmaizematricesandcomparedwiththemaizeandwheatflourcounterparts.SimultaneousreplacementofmaizefloursamplesbyRandWFat40%significantlymodifiedtexturalprofile,crumbgrainfeaturesandfirmingkinetics,andfreepolyphenolpatternofbreadsthereofcomparedtotherespectiveYorWmaizecounterparts.Biggerspecificvolume(+28%Y-R-WF,+36%W-R-WF),softercrumbbread(−64%Y-R-WF,W-R-WF),moreaeratedstructureandhomogeneouscrumbgrain,andlowerandslowerstalingkineticsareobservedincompositeYandWmaize-basedbreads,respectively.Nutritionalinformationonmaize-basedblendedbreadsshowedmostappealingnutritionalqualitythanWFbreads,intermsoflowerdigestIBLestarch(upto−21%inY-R-WF,W-R-WF,WR)andrapidlydigestiblestarch(upto−37%inW-R-WF),higherslowlydigestiblestarch(uptothreetimesinWR)andresistantstarchcontents(fromfivetosixtimesinY-R-WF,W-R-WF,W-R,Y-R)ofmedium-highsensoriallyratedbreadmatrices.Allsingleandblendedmaize-basedbreadscanbelabelledashigh-fibrebreads(6gdietaryfibre(DF)/100gfood).Accordingtohealth-relatedbenefitsandprebioticdosageofresistantstarchadailyintakeof100gofsingleY-R,W-R,W-R-WFandW-R-WFprovidesenoughresistantstarchtopositivelyaffectpostprandialglucoseandinsulinlevels,while170gcoverstheamountnecessarytoenhancehealth.RegistrationofCommonWheatGermplasmwithMutationsinGenesConferringIncreasedGrainAmyloseandResistantStarchContent.Schönhofen,A.,Hazard,B.,Zhang,X.&Dubcovsky,J.(2016).JournalofPlantRegistrations,10(2),200-205.LinktoArticleReadAbstractStarchpresentintheendospermofcommonwheat(TriticumaestivumL.)grainsisanimportantsourceofcarbohydratesworldwide.Starcheswithagreaterproportionofamylosehaveincreasedlevelsofresistantstarch,adietaryfiberthatcanprovidehumanhealthbenefits.InducedmutationsinSTARCHBRANCHINGENZYMEII(SBEII)genesinwheatareassociatedwithincreasedamyloseandresistantstarch.EthylmethanesulfonatemutationsinSBEIIaandSBEIIbparalogswerecombinedinthehexaploidwheatcultivarLassik.Fourmutantcombinationsweregenerated:SBEIIa/b-AB(Reg.No.GP-997,PI675644);SBEIIa/b-A,SBEIIa-D(Reg.No.GP-998,PI675645);SBEIIa/b-B,SBEIIa-D(Reg.No.GP-999,PI675646);andSBEIIa/b-AB,SBEIIa-D(Reg.No.GP-1000,PI675647).TheSBEIImutantlineswerecomparedwithawild-typecontrolinagreenhouseandfieldexperiment.Thequintuplemutantline(SBEIIa/b-AB,SBEIIa-D)presentedsignificantincreasesinbothamylose(51%greenhouse;63%field)andresistantstarch(947%greenhouse;1057%field)relativetothecontrol.Adecreaseintotalstarchcontent(7.8%)wasobservedinthefieldexperiment.Thequintuplemutantalsodifferedinstarchviscosityparameters.RegistrationofthehexaploidwheatSBEII-mutantlinesbyUniversityofCalifornia,Daviscanhelpexpeditethedevelopmentofcommonwheatcultivarswithincreasedamyloseandresistantstarchcontent.ColourimetricmethodforthedeterminationofAmyloseandAmylopectinincereals,foodandfeedPrinciple: (ConA)(1)Solublestarch(amylose+amylopectin)→ amylose+amylopectin-ConA (soluble) (precipitate) (α-amylase+amyloglucosidase)(2)Amylose(insolution)+H2O→D-glucose (glucoseoxidase)(3)D-Glucose+H2O+O2→D-gluconate+H2O2 (peroxidase)(4)H2O2+p-hydroxybenzoicacid+4-aminoantipyrine→ quinoneimine+H2O (α-amylase+amyloglucosidase)(5)Totalstarch(insolution)+H2O→D-glucoseKitsize: 100assaysMethod: Spectrophotometricat510nmTotalassaytime: ~120minDetectionlimit: Amylose5-95%oftotalstarchcontentApplicationexamples:Cerealstarches,flours,purestarchesandfoodsMethodrecognition: NovelmethodAdvantagesVerycosteffective(costpertest) Allreagentsstablefor>12monthsafterpreparation Onlyenzymatickitavailable Accurateandreliableamylose/amylopectinratiodetermination Simpleformat Standardincluded
ColourimetricmethodforthedeterminationofAmyloseandAmylopectinincereals,foodandfeedPrinciple: (ConA)(1)Solublestarch(amylose+amylopectin)→ amylose+amylopectin-ConA (soluble) (precipitate) (α-amylase+amyloglucosidase)(2)Amylose(insolution)+H2O→D-glucose (glucoseoxidase)(3)D-Glucose+H2O+O2→D-gluconate+H2O2 (peroxidase)(4)H2O2+p-hydroxybenzoicacid+4-aminoantipyrine→ quinoneimine+H2O (α-amylase+amyloglucosidase)(5)Totalstarch(insolution)+H2O→D-glucose
Kitsize: 100assaysMethod: Spectrophotometricat510nmTotalassaytime: ~120minDetectionlimit: Amylose5-95%oftotalstarchcontentApplicationexamples:Cerealstarches,flours,purestarchesandfoodsMethodrecognition: Novelmethod
Advantages
