Amylose amylopecin assay kit

Manufactured by Megazyme

Sourced in Ireland

The Amylose/Amylopectin Assay Kit is a laboratory tool designed to quantify the levels of amylose and amylopectin in starch samples. The kit provides a rapid and accurate method for the analysis of these two key components of starch.

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Lab products found in correlation

Total starch assay kit, by Megazyme (2 mentions)

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Amylose Assay Kit (5 citations) Kit assays (2 citations)

2 protocols using amylose amylopecin assay kit

Starch and Amylose Quantification

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The total starch and amylose contents were respectively measured using a Total Starch Assay Kit (Megazyme, Ireland) and Amylose/Amylopecin Assay Kit (Megazyme, Ireland) according to the manufacturer’s instructions.

Zhang R., Chen H., Chen Y., Tang C., Jiang B, & Wang Z. (2022). Impact of different cooking methods on the flavor and chemical profile of yellow-fleshed table-stock sweetpotatoes (Ipomoea batatas L.). Food Chemistry: X, 17, 100542.

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NIR-Based Starch and Amylose Analysis in Sweetpotato

Cited 2 times

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The total starch and amylose contents were detected according to the method described by Tang et al. (2023) (link). The near-infrared (NIR) diffuse reflectance spectra of the samples were obtained by Fourier Transform Near Infrared (FT-NIR) spectroscopy (FT9700, PerkinElmer, Massachusetts, USA). The sweetpotato flour was placed in a rotating sample cup on the spectrometer. Each sample was scanned twice, and the average spectrum was calculated. Each group of samples was treated in triplicate and stored in a computer for further use. The NIR model was developed and validated by determining the total starch and straight-chain starch contents using the Total Starch Assay Kit (Megazyme, Ireland) and Amylose/Amylopecin Assay Kit (Megazyme, Ireland), respectively (Irshad et al., 2022 (link)).

Yao Y., Zhang R., Jiang X., Li Y., Tang C., Qiao Y, & Wang Z. (2024). Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content. Food Chemistry: X, 22, 101308.

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