Our Starch Assay Kit (Colorimetric) measures starch in food samples. First, starch is broken down into glucose monomers by amyloglucosidase. Glucose is then oxidized by glucose oxidase, producing D-gluconic acid and hydrogen peroxide. The hydrogen peroxide reacts specifically with the kits Colorimetric Probe and is detected with a spectrophotometric plate reader at 540-570nm. Starch levels in unknown samples are determined based on the provided starch standard curve.
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