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Phytic Acid

b-Glucanase

D-Glucose

Malt Amylase

Total Dietary Fibre

CODEX Method Type I

AACC Methods 32-07.01, 32-21.01 & 32-05.01 AOAC Methods 985.29 & 991.42 & 993.19

Integrated Total Dietary Fibre

AACC Method 32-45.01 & 32-50.01 AOAC Method 2009.01 & 2011.25 CODEX Method Type I

Mixed Linkage Beta-Glucan

AACC Method 32-23.01 AOAC Method 995.16 CODEX Method Type II

Resistant Starch
AACC Method 32-40.01 AOAC Method 2002.02 CODEX Method Type II

Fructan

AACC Method 32-32.01 AOAC Method 999.03 CODEX Method Type III

Total Starch

AACC Method 76-13.01 AOAC Method 996.11

Ceralpha

AACC Method 22-02.01 AOAC Method 2002.01

Starch Damage

AACC Method 76-31.01

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Cereal Test Kits

Analyte

Cat. No.

Analyte Significance

Advantages of Megazyme Test Kits

Stable reagents, cost effective. AOAC Methods 985.29, 991.42, 993.19, 991.43; AACC Methods 32-07.01, 32-21.01, 32-05.01 CODEX Method Type I Stable reagents, cost effective.

Total Dietary Fibre

K-TDFR

Carbohydrate not digested in small intestine

Integrated Total Dietary Fibre

K-INTDF

Carbohydrate not digested in small intestine

AOAC Method 2009.01, 2011.25; AACC Method 32-45.01, 32-50.01 CODEX Method Type I Rapid reaction, stable reagents, only enzymatic kit available.

Beta-Glucan (Mixed linkage)

K-BGLU

Major cell-wall polysaccharide of barley and oats. Key dietary fibre component

AOAC Method 995.16; AACC Method 32-23.01 CODEX Method Type II ICC Standard No. 166 RACI Standard Method Only kit available, rapid and robust.

Resistant Starch

K-RSTAR

Starch that is not digested in the small intestine of monogastric animals

AOAC Method 2002.02; AACC Method 32-40.01 CODEX Method Type II Novel assays, rapid reaction, stable reagents.

Fructan

K-FRUC K-FRUCHK

Common component in many plant-based foods

AOAC Method 999.03; AACC Method 32-32.01 CODEX Method Type III Rapid assay formats with options of measuring D-glucose with GOPOD reagent or with hexokinase / G-6-PDH. Stable reagents. AOAC Method 996.11; AACC Method 76-13.01; RACI Standard Method Rapid reaction, stable reagents.

Total Starch

K-TSTA K-TSTAHK

Major component of most plant-based foods

Alpha-Amylase (Ceralpha Method)

K-CERA

A key enzyme in cereal processing

AOAC Method 2002.01; AACC Method 22-02.01; ICC Standard No. 303; RACI Standard Method CCFRA Flour Testing Working Group Method 0018 Very specific, simple format, cost effective. AACC Method 76-31.01; RACI Standard Method

Starch Damage

K-SDAM

Key parameter in determining water absorption of flour

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