Total Starch Content Assay Kit

Starch, as an important carbohydrate, is widely found in grains, feed, fruits and vegetables, and processed foods. The content of starch directly affects the flavor and texture of food, as well as the nutritional value of grains and feed. Therefore, accurate detection of starch content is crucial for assessing grain maturity, ensuring the nutritional value of feed, controlling food processing techniques, and conducting carbohydrate metabolism research. The starch in the sample is completely hydrolyzed into glucose using thermostable α - amylase and amyloglucosidase. 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.