Our Starch Assay Kit (Colorimetric) measures starch in food samples. First, starch is broken down into glucose monomers by amyloglucosidase. Glucose is then oxidized by glucose oxidase, producing D-gluconic acid and hydrogen peroxide. The hydrogen peroxide reacts specifically with the kit’s Colorimetric Probe and is detected with a spectrophotometric plate reader at 540-570nm. Starch levels in unknown samples are determined based on the provided starch standard curve.
- Data sheet: View or download
Storage Temperature:
Upon receipt, store the 10X Assay Buffer at room temperature. Store all other components at -20°C. T