Amylose/Aylopectin/Total Starch Content Assay kit

Starch is composed of amylose and amylopectin. Amylose is a polysaccharide consistingofalpha-D-glucose units that are linked together by alpha-(1, 4) glycosidic bonds. The glucoseunitsinamylopectin are linked in a linear chain by alpha-(1, 4) glycosidic bonds, and the branchingoccursbyalpha-(1, 6) bonds. The different proportion of amylose and amylopectin affects the water absorption,viscosity and gelatinization degree of starch. Amylopectin in the samples is removed by selective precipitant. Amylose and total starcharehydrolyzed into glucose. Glucose oxidase catalyzes the oxidation of glucose to gluconic acidandhydrogen peroxide. Peroxidase catalyzes the oxidation of 4-aminoantipyrine bisphenol byhydrogenperoxide to form colored compounds with characteristic absorption peaks at 510 nm