Wheat amylopectin

Manufactured by Merck Group

Sourced in Germany

Wheat amylopectin is a component of starch that is extracted from wheat. It is a polysaccharide consisting of long, branched chains of glucose molecules. Wheat amylopectin serves as a core structural element in starch.

Automatically generated - may contain errors

Lab products found in correlation

Resistant starch assay kit, by Megazyme (1 mentions) Total starch assay kit, by Megazyme (1 mentions) Starch damage assay kit, by Megazyme (1 mentions)

Close spelling variants of this product

Amylopectin

4 protocols using wheat amylopectin

Starch Composition Analysis Protocol

Check if the same lab product or an alternative is used in the 5 most similar protocols

The starchs’ amylose contents were determined from a 15 mg aliquot of purified starch using a colorimetric assay based on the iodine–amylose reaction (Chrastil, 1987) . A standard curve was generated from a mixture of potato amylose (Fluka, Neu‐Ulm, Germany) and wheat amylopectin (Sigma Aldrich, St. Louis, MO). Each value represented the mean of three technical replicates and each genotypic value the mean of three biological replicates. The contents of total starch, resistant starch and β‐glucan were determined from whole flour samples, using kits supplied by Megazyme (Irishtown, Ireland). The total starch contents were determined using the protocol specified for ‘samples containing also resistant starch’. For each of these variates, the readings represented the mean of three technical replicates, while each genotypic value was derived from the mean of three biological replicates.

Botticella E., Sestili F., Sparla F., Moscatello S., Marri L., Cuesta‐Seijo J.A., Falini G., Battistelli A., Trost P, & Lafiandra D. (2018). Combining mutations at genes encoding key enzymes involved in starch synthesis affects the amylose content, carbohydrate allocation and hardness in the wheat grain. Plant Biotechnology Journal, 16(10), 1723-1734.

+ Open protocol

+ Expand

Starch and Nutrient Analyses of Whole Flour

Check if the same lab product or an alternative is used in the 5 most similar protocols

Starch was extracted from whole flour following the procedure described by Zhao and Sharp [21 (link)]. The amylose content was determined from a 15-mg aliquot of purified starch using the iodine assay developed by Chrastil [22 (link)]. A standard curve was generated by mixing amylose purified from potato (Fluka, Neu-Ulm, Germany) and wheat amylopectin (Sigma Aldrich, St. Louis, MO, USA). Total starch, resistant starch and β-glucan were measured on whole flours using kits provided by Megazyme Pty Ltd. (Wicklow, Ireland). The total starch content was determined following the protocol specific for “Samples containing also resistant starch”. The private company Bonassisa Lab Srl (Foggia, Italy) carried out the analyses for the main nutrition facts of whole flour.

Romano G., Del Coco L., Milano F., Durante M., Palombieri S., Sestili F., Visioni A., Jilal A., Fanizzi F.P, & Laddomada B. (2022). Phytochemical Profiling and Untargeted Metabolite Fingerprinting of the MEDWHEALTH Wheat, Barley and Lentil Wholemeal Flours. Foods, 11(24), 4070.

+ Open protocol

+ Expand

Starch Composition Analysis in Wheat

Check if the same lab product or an alternative is used in the 5 most similar protocols

Amylose content was determined from 15 mg aliquot of purified starch through a colorimetric assay based on an iodine-amylose reaction [63 (link)]. A standard curve was generated from mixtures of potato amylose (Fluka, Neu-Ulm, Germany) and wheat amylopectin (Sigma Aldrich, St. Louis, MO, USA). Total starch and resistant starch were determined from whole flour samples, using the Total Starch (AA/AMG) test and Resistant Starch Assay kits (Megazyme, Irishtown, Ireland). For the determination of the total starch content, the protocol specified for “samples containing also resistant starch” was followed.
For each analysis, three biological samples, each with three technical replicates, were measured either for Cadenza or Cadenza SBEIIa.

Schiavi D., Balbi R., Giovagnoli S., Camaioni E., Botticella E., Sestili F, & Balestra G.M. (2021). A Green Nanostructured Pesticide to Control Tomato Bacterial Speck Disease. Nanomaterials, 11(7), 1852.

+ Open protocol

+ Expand

Determination of Starch and Amylose

Check if the same lab product or an alternative is used in the 5 most similar protocols

Starch content and damaged starch were determined using the Total Starch Assay Kit (K-TSTA, Megazyme, Irishtown, Ireland) and the Starch Damage Assay Kit (K-SDAM, Megazyme, Irishtown, Ireland), respectively. Total starch contents were determined using the protocol specific for “samples containing also resistant starch”. For each fraction, the values represented the mean of four technical replicates.
Amylose content was determined from 15 mg of sample using a colorimetric assay based on the iodine–amylose reaction [27 (link)]. The standard curve was created using a mixture of potato amylose (Fluka, Neu-Ulm, Germany) and wheat amylopectin (Sigma Aldrich, St. Louis, MO, USA). Each value represented the mean of four technical replicates.

Cammerata A., Laddomada B., Milano F., Camerlengo F., Bonarrigo M., Masci S, & Sestili F. (2021). Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions. Foods, 10(11), 2817.

+ Open protocol

+ Expand

About PubCompare

Our mission is to provide scientists with the largest repository of trustworthy protocols and intelligent analytical tools, thereby offering them extensive information to design robust protocols aimed at minimizing the risk of failures.

We believe that the most crucial aspect is to grant scientists access to a wide range of reliable sources and new useful tools that surpass human capabilities.

However, we trust in allowing scientists to determine how to construct their own protocols based on this information, as they are the experts in their field.

Ready to get started?

Revolutionizing how scientists
search and build protocols!