Starch Damage Assay Kit

During mechanical processing of cereals such as crushing and grinding， the crystalline structure of starch granules is disrupted， resulting in damage morphologies including cracks and fragments. Such damage significantly alters the physical properties of cereal coarse powders， flours， or isolated starches (e. g. ， water absorption， enzymatic susceptibility， and pasting characteristics)， thereby affecting subsequent processing operations and the quality of final food products. Based on the difference in hydrolysis rates between damaged starch and intact starch by α-amylase and amyloglucosidase， selective hydrolysis of damaged starch to glucose can be achieved under strictly controlled reaction conditions. Then， glucose oxidase catalyzes the oxidation of glucose into gluconic acid， producing hydrogen peroxide. Peroxidase catalyzes the oxidation of hydrogen peroxide with 4-aminoantipyrine and phenol to form a colored compound， which has a characteristic absorption peak at 510 nm. Spectrophotometer/microplate reader， mortar/grinding mill， 30-50 mesh sieve， balance， centrifuge， water bath， adjustable pipette， 1mL glass cuvette/micro glass cuvette/96 well plate， 1.5mL EP tube， 5mL EP tube， ice， and distilled water.