Cereal Chem. 70:47-51   |  VIEW ARTICLE

Collaborative Evaluation of an Enzymatic Starch Damage Assay Kit and Comparison with Other Methods.

T. S. Gibson, C. J. Kaldor, and B. V. McCleary. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

A commercially available enzymatic assay kit for the measurement of starch damage in wheat flour was compared with current standard methods, and the kit's precision and repeatability were determined in a collaborative study. Starch damage values determined on a range of flours with the assay kit correlated well (r greater than 0.96) with those determined by existing standard enzymatic methods. The precision of the kit was evaluated in a comprehensive interlaboratory study. The kit procedure was found to be highly repeatable (relative standard deviation, 2.94-6.80%) and reproducible (relative standard deviation, 5.00- 10.30%).