My research group is trying to measure amylose by using megazyme kit but they are not getting the result. Has anybody used the kit for rice flour?
we have analysed resistant starch by using megazyme starch assay kit and we got reliable results. There may be some compounds present in the starch which might disturb the procedure. Megazyme starch assay kit is generally considered as reliable. May be with slight modifications to prescribed method you may get the expected results.
Well, We also got very good result with b-glucan but with rice flour we are facing problem.
I have used the megazyme amylose/amylopectin kit for several cereal grain samples, including rice. It is a tricky assay. Can you tell me more specifically what your problem is?
Thanks Kristine. I will advise my junior staff Linu Thomas to contact you.
Kristin-Sarah will contact you for her problem in using Megazyme for rice.
Hi Kristin, thank you for your help.
I and my colleague are getting a low percentage result of two type of flour rice. We repeated the test several times, together with the starch reference sample that comes with the kit (the result for the starch reference: 53-55%). We followed the booklet's steps carefully, but no good result is obtained.
Any idea what may go wrong?
I have not experience that problem with this kit, sometimes I have had a problem with amylose contents being too high. Are your results for the control sample correct?
You need to make sure that after you add the Con A reagent you analyze your samples within 2 hours or the amylopectin will precipitate.
Have you watched the video that is provided by megazyme?
http://secure.megazyme.com/Amylose_Amylopectin
As you must know different types of rice have wide variation in amylose content. So, I also suggest to try and confirm your results by measuring the amylose content using an iodine binding method (sometimes called blue value).
Humaira- have you tested on rice flour if yes then I suggest Mehraj (my Post-Doc) to contact you. Well, we have got good results on total starch, damaged starch, b-glucan etc. Since we are trying to measure in whole flour so problem comes.
Hello regarding the Concanivalin A, does anyone have a denature step for the samples or a disposal procedure for the samples after analysis? That is my biggest concern. I have priced this assay out and it is quite expensive. I assume it is because of the Con A safety issues. Thank you.
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