AACC International Approved Methods -AACC Method 76-13.01. Total Starch Assay Procedure (Megazyme Amyloglucosidase/alpha-Amylase Method)
AACC International Approved Methods
AACCI Method 76-13.01
Total Starch Assay Procedure (Megazyme Amyloglucosidase/alpha-Amylase Method)
This method describes determination of total starch in cereal products using a kit sold by Megazyme International Ireland Ltd. (Bray, Ireland). For samples that do not contain high levels of resistant starch (e.g., wheat flour), complete solubilization of starch is achieved by cooking the samples in the presence of thermostable alpha-amylase followed by amyloglucosidase hydrolysis to glucose. Samples that contain high levels of resistant starch (e.g., high-amylose maize starch) are completely solubilized by pretreatment with dimethyl sulfoxide at 100°C, followed by thermostable alpha-amylase treatment. The maltodextrins are hydrolyzed to glucose with glucoamylase, and the glucose produced is measured using glucose oxidase/peroxidase reagent. Samples containing high levels of glucose or maltodextrins are washed with aqueous ethanol before analysis. Analysis of a single sample can be completed within 70 min. Twenty samples can be completed within 2 hr.