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K-AMYL Megazyme AMYLOSE / AMYLOPECTIN ASSAY PROCEDURE
This kit contains 100 assays.
Many of the properties of cereal starches that determine their suitability for particular end-uses are dependent upon their amylose/amylopectin ratios. These properties include gelatinisation and gelation characteristics, solubility, the formation of resistant starch, and, for rice, the cooking and textural characteristics of whole grains1-5. Thus, the measurement of the amylose content of starches is an important quality parameter for starch processing.