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Starch(GO/P)AssayKitwasusedtodeterminethestarchcontent,duringanexperimentalstudydoneinordertoinvestigatethecompositionandstructureofsorghumspentgrains(SSG),whichisabreweryco-productandisreportedtohavepotentialapplicationstherebyaddingvaluetotheproduct.Itwasalsousedinstarchextractionandquantification,duringinvestigatingtheimportanceofOsGA2ox5inGAshomeostasis,development,gravityresponsesandstresstoleranceinrice.FurThermore,italsofoundapplicationinbeingusedinanalysingfactorsaffectingpolyhydroxybutyrateaccumulation,whicharebasicallylinearbiodegradablepolyestersproducedbybacteriaasacarbonstore,inmesophyllcellsofsugarcaneandswitchgrass.
Thiskitisforthequantitative,enzymaticdeterminationofstarchinfoodandothermaterials.Thehydrolysisofstarchtoglucoseiscatalyzedbyα-amylaseandamyloglucosidase.Glucoseisoxidizedtogluconicacidandhydrogenperoxidebyglucoseoxidase.Hydrogenperoxidereactswitho-dianisidineinthepresenceofperoxidasetoformacoloredproduct.Oxidizedo-dianisidinereactswithsulfuricacidtoformamorestablecoloredproduct.Theintensityofthepinkcolormeasuredat540nmisproportionaltotheoriginalglucoseconcentration.
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