Megazyme K-SDAM: Starch Damage Assay Kit
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Product code: K-SDAM
[/vc_column_text][vc_column_text]The Starch Damage Test Kit is suitable for the determination of starch damage in wheat flour / cereal flours.
The milling of wheat causes physical damage to a proportion of the starch granules of the flour. The level of starch damage directly affects water absorption and dough mixing properties of the flour and is thus of technological significance.[/vc_column_text][vc_empty_space height=”20px”][vc_row_inner][vc_column_inner width=”1/2″][dt_button link=”https://wa.me/6281380382133″ target_blank=”true” button_alignment=”center” animation=”bounce” size=”big” icon=”JTNDaSUyMGNsYXNzJTNEJTIyZmElMjBmYS1waG9uZSUyMiUzRSUzQyUyRmklM0U=”]Call Us[/dt_button][/vc_column_inner][vc_column_inner width=”1/2″][dt_button link=”https://tsl.mwd.my.id/contact-us/” target_blank=”true” button_alignment=”center” animation=”bounce” size=”big” icon=”JTNDaSUyMGNsYXNzJTNEJTIyZmElMjBmYS1lbnZlbG9wZS1vJTIyJTNFJTNDJTJGaSUzRQ==”]Email Us[/dt_button][/vc_column_inner][/vc_row_inner][vc_empty_space height=”10px”][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space][/vc_column][/vc_row][vc_row type=”4″][vc_column width=”1/2″][vc_empty_space height=”60px”][dt_vc_list]
| Content: | 200 assays per kit |
| Shipping Temperature: | Ambient |
| Storage Temperature: | Short term stability: 2-8oC, Long term stability: See individual component labels |
| Stability: | > 2 years under recommended storage conditions |
| Analyte: | Starch Damage |
| Assay Format: | Spectrophotometer |
| Detection Method: | Absorbance |
| Wavelength (nm): | 510 |
| Signal Response: | Increase |
| Limit of Detection: | 0.5 g/100 g |
| Total Assay Time: | ~ 40 min |
| Application examples: | Cereal flours and other materials. |
| Method recognition: | AACC Method 76-31.01, ICC Standard No. 164 and RACI Standard Method |
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