Potato residues consisted of a viscous mash of puree and peels. 100 g of fresh weight are composed of 86.7 ± 0.3 g moisture, 6.3 ± 0.1 g starch, 1.2 ± 0.0 g proteins and 0.5 ± 0.0 g total LA. 62 ± 1.1% of the LA in the residues was present as D-LA. In order to preserve the product from degradation the water content was reduced from 86.7 ± 1.4% to 13 ± 1.4% in an industrial drum dryer. The particle size was then reduced from c. 150 mm to c. 4 mm in diameter with a hammer mill. The total starch in the dry biomass as well as the amylose/amylopectin ratio were determined with enzymatic assay kits (K-TSTA 07/11 and K-AMYL 07/11, respectively, Megazyme, Ireland). The crude protein content was estimated from the total Kjeldahl nitrogen using a conversion factor of 6.25.
K amyl 07 11
Manufactured by Megazyme
Sourced in Ireland
K-AMYL 07/11 is an analytical kit designed to quantitatively determine the total starch content in various food, feed, and industrial samples. The kit includes reagents, calibration standards, and a detailed analytical procedure.
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Lab products found in correlation
2 protocols using k amyl 07 11
1
Potato Residue Characterization and Drying
2
Starch Composition and Resistant Starch Quantification
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Amylose/amylopectin assay with K‐AMYL 07/11 (Megazyme International Ireland, Ltd.) was used for amylose and amylopectin determination; the method described by Gibson, Solah, and Mccleary (1997 ) was used.
A K‐RSTAR kit (Megazyme International Ireland Ltd.) was used to determine the resistant starch content. The samples were hydrolyzed with α‐amylase and amyloglucosidase (provided with the kit) for 16 hr at 37°C. In all the methods, free glucose formed by enzymatic hydrolysis was quantified colorimetrically with an oxidase–peroxidase glucose reagent.
A K‐RSTAR kit (Megazyme International Ireland Ltd.) was used to determine the resistant starch content. The samples were hydrolyzed with α‐amylase and amyloglucosidase (provided with the kit) for 16 hr at 37°C. In all the methods, free glucose formed by enzymatic hydrolysis was quantified colorimetrically with an oxidase–peroxidase glucose reagent.
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