The product has been successfully added to your shopping list.

Available Carbohydrates Assay Kit

Play Training Video

00:05  Introduction
01:20   Principle
03:28   Reagent Preparation
06:48   Weighing of Samples & Buffer Addition
08:20   Hydrolysis of Digestible Starch Method A
08:45    Hydrolysis of Digestible Starch Method B
11:04     Procedure
16:55     Calculations

Available Carbohydrates Assay Kit K-AVCHO Scheme
   
Product code: K-AVCHO
€250.00

100 Assays of each per kit

Prices exclude VAT

Available for shipping

Content: 100 assays of each per kit
Shipping Temperature: Ambient
Storage Temperature: Short term stability: 2-8oC,
Long term stability: See individual component labels
Stability: > 2 years under recommended storage conditions
Analyte: Available Carbohydrates, Dietary Fiber
Assay Format: Spectrophotometer
Detection Method: Absorbance
Wavelength (nm): 340
Signal Response: Increase
Linear Range: 4 to 80 μg of D-glucose, D-fructose or D-galactose per assay
Limit of Detection: 1.475 g/100 g
Reaction Time (min): ~ 5 h
Application examples: Food ingredients, food products and other materials.

Download the K-AVCHO Flyer

The Available Carbohydrates Assay Kit method is suitable for the measurement of available carbohydrates (AVCHO) comprising *total digestible starch (TDS) plus maltodextrins, sucrose, D-glucose, D-fructose and lactose. This method is designed to simulate in vivo conditions in the human small intestine (i.e. a 4 h incubation time with PAA + AMG) in parallel with recent advances in Dietary Fiber (DF) methodology (K-RINTDF: AOAC Method 2017.16) and in accordance with the new (physiological based) definition of DF announced by Codex Alimentarius in 2009. Also, sucrose is hydrolysed with a specific “sucrase” enzyme which (unlike invertase which has been used traditionally for this reaction) has no action on fructo-oligosaccharides (FOS).

* Total digestible starch (TDS) is defined as starch that is digested in a 4 h period and is part of the carbohydrate that is available for digestion and absorption in the human small intestine.

See our full range of dietary fiber assay kits.

Scheme-K-AVCHO AVCHO megazyme

Documents
Certificate of Analysis
Safety Data Sheet
Booklet Data Calculator Product Performance Validation Report
Publications
Megazyme publication

Measurement of available carbohydrates, digestible, and resistant starch in food ingredients and products.

McCleary, B. V., McLoughlin, C., Charmier, L. M. J. & McGeough, P. (2019). Cereal Chemistry, 97(1), 114-137.

Background and objectives: The importance of selectively measuring available and unavailable carbohydrates in the human diet has been recognized for over 100 years. The levels of available carbohydrates in diets can be directly linked to major diseases of the Western world, namely Type II diabetes and obesity. Methodology for measurement of total carbohydrates by difference was introduced in the 1880s, and this forms the basis of carbohydrate determination in the United States. In the United Kingdom, a method to directly measure available carbohydrates was introduced in the 1920s to assist diabetic patients with food selection. The aim of the current work was to develop simple, specific, and reliable methods for available carbohydrates and digestible starch (and resistant starch). The major component of available carbohydrates in most foods is digestible starch. Findings: Simple methods for the measurement of rapidly digested starch, slowly digested starch, total digestible starch, resistant starch, and available carbohydrates have been developed, and the digestibility of phosphate cross‐linked starch has been studied in detail. The resistant starch procedure developed is an update of current procedures and incorporates incubation conditions with pancreatic α‐amylase (PAA) and amyloglucosidase (AMG) that parallel those used AOAC Method 2017.16 for total dietary fiber. Available carbohydrates are measured as glucose, fructose, and galactose, following complete and selective hydrolysis of digestible starch, maltodextrins, maltose, sucrose, and lactose to glucose, fructose, and galactose. Sucrose is hydrolyzed with a specific sucrase enzyme that has no action on fructo‐oligosaccharides (FOS). Conclusions: The currently described “available carbohydrates” method together with the total dietary fiber method (AOAC Method 2017.16) allows the measurement of all carbohydrates in food products, including digestible starch. Significance and novelty: This paper describes a simple and specific method for measurement of available carbohydrates in cereal, food, and feed products. This is the first method that provides the correct measurement of digestible starch and sucrose in the presence of FOS. Such methodology is essential for accurate labeling of food products, allowing consumers to make informed decisions in food selection.

Hide Abstract
Publication

Effect of cooking methods on glycemic index and in vitro bioaccessibility of potato (Solanum tuberosum L.) carbohydrates.

Singh, A., Raigond, P., Lal, M. K., Singh, B., Thakur, N., Changan, S. S., Kumar, D. & Dutt, S. (2020). LWT, 109363.

Though potato is popular among masses as a carbohydrate rich source of energy, bioaccessibility studies of potato carbohydrates are never carried out. We investigated effect of cooking on glycemic index (GI) and in-vitro bioaccessibility in potato varieties Kufri Chipsona-3 and Lady Rosetta. Samples were analysed in raw, boiled, microwaved and fried form. On average, starch content significantly reduced by 40%, 64% and 2%; amylose by 14%, 17% and 34% after boiling, microwaving and frying, respectively. Total soluble sugars increased concomitantly by 9% and 25% in boiled and microwaved tubers and reduced by 10% in fried tubers. GI of boiled, microwaved and fried tubers of both the varieties was high i.e above 70. Starch content of both the varieties decreased during in-vitro digestion and was least in intestinal phase. Among the cooking methods, frying was better as reducing sugars remained low throughout oral, gastric and intestinal phases in both the varieties. Raw tubers of both varieties released maximum concentration of sugars during gastric phase. Whereas, boiled, microwaved and fried tubers of both the varieties released maximum concentration of sugars during intestinal phase. This study indicated that cooking method has significant effect on starch breakdown and release of sugars in the body.

Hide Abstract
Safety Information
Symbol : GHS05, GHS08
Signal Word : Danger
Hazard Statements : H314, H334, H360
Precautionary Statements : P201, P202, P260, P261, P264, P280, P284, P301+P330+P331, P304+P340, P342+P311, P501
Safety Data Sheet
Customers also viewed
Available Carbohydrates/Dietary Fiber Assay Kit K-ACHDF
Available Carbohydrates/Dietary Fiber Assay Kit
€288.00
L-Fucose Assay Kit K-FUCOSE
L-Fucose Assay Kit
€175.00
NEW
Polygalacturonic Acid Citrus Pectin P-PGACIT
Polygalacturonic Acid (from Citrus Pectin)
€100.00
MegaQuant Wave Spectrophotometer MegaQuant Wave Starter Pack Chemistry Analyzer D-MQWAVE
MegaQuant™ Wave Spectrophotometer / MegaQuant™ Wave Starter Pack (Chemistry Analyzer)
€2,346.00
Total Dietary Fiber Assay Kit K-TDFR
Total Dietary Fiber Assay Kit
€191.00
Pachyman 1-3-beta-D-Glucan P-PACHY
Pachyman (1,3-β-D-Glucan)
€155.00
Curdlan P-CURDL
Curdlan
€142.00
beta-Glucan CFA Standard P-BGCFA
β-Glucan CFA Standard
€150.00