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The Total Starch (AA/AMG) test kit is used for the measurement and analysis of total starch in cereal flours and food products. This kit now contains an improved α-amylase that allows the amylase incubations to be performed at pH 5.0 (as well as pH 7.0).
50 assays / 100 assays
Short term stability: 2-8oC,
Long term stability: See individual component labels
> 2 years under recommended storage conditions
4 to 100 μg of D-glucose per assay
Limit of Detection:
0.18 g/100 g total starch “as is”
Total Assay Time:
~ 90 min
Cereal flours, food products and other materials.
AACC Method 76-13.01, AOAC Method 996.11, ICC Standard Method No. 168 and RACI Standard Method