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Starch Gelatinization Test

  • 410 per analysis
    • |
  • 12 - 15 Business Days
    • |
  • Rush Available
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Starch Gelatinization Test
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Technical data sheet

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Method description

The sample is dispersed in a buffered solution and treated with a controlled source of fungal amylase. Fungal amylase digests the gelatinized starch into dextrins that are digested with AMG to form glucose. Glucose is analyzed with a GOPOD reagent, and a colored product is measured on a spectrophotometer.

Acceptable matrices

Grains and Flours

Equipment

Spectrophotometer

Method reference

Megazyme K-SDAM

Reportable unit

g/100g (%)

Sample size requirements

20 grams

Additional information

Damage starch is quantified with this method as well.

*Prices and offerings are subject to change without notice.

Common Starch Gelatinization Test Testing Questions

While our sales and customer service team are happy to answer general testing questions, consultations typically start at a rate of $250 per 30 minutes regarding the interpretation of reported test results or questions about our test methods. We cannot consult on regulations, tolerance limits, or claims.

We make every effort to keep our methods and detection limits up to date according to the latest standards and qualifications. If you have any questions regarding the limit of detection/quantification or method references, please contact our Customer Service team at 1-800-245-5615.

Our standard turnaround time is 10 business days for most assays. There are some assays that require a longer turnaround time. We also offer a RUSH service that is half the time of the standard turnaround time of the assay at double the cost of the assay. A few assays that we provide cannot be rushed due to the nature of the test. Please check the specific assay you are interested in regarding the ability to RUSH the turnaround time.

Medallion Labs, a division of General Mills, offers multiple areas of expertise for analytical testing and product evaluation for the food and ingredient industry. Our areas of expertise include Chemical Analysis, Nutritional Analysis, Food Safety, Shelf Life Studies, Microbiology, Specialty Fibers, Physical Testing, Allergen Testing, as well as Product Evaluation (which includes Product Performance and Sensory Evaluation) and Technical Consulting/Method Development. Our methods are developed for the testing of food products and ingredients.

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