ISO INTERNATIONAL STANDARD 13965 First edition 1998-09-15 Meat and meat products Determination of starch and glucose contents - Enzymatic method Viande et produits a base de viande-Détermination des teneurs en amidon et en glucose Methode enzymatique ISO Referencenumber ISO 13965:1998(E) IHSunder Not for Resale ISO13965:1998(E) Foreword IsO (the International Organization for Standardization) is a worldwide federationofnationalstandardsbodies(lsOmemberbodies).Theworkof preparing International Standards is normally carried out through sO technical committees. Each member body interested in a subject for which atechnicalcommitteehasbeenestablishedhastherighttoberepresented on that committee. International organizations, governmental and non- governmental, in liaison with ISO, also take part in the work. IsO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. International Standard iSsO 13965 was prepared by Technical Committee ISO/TC 34, Agricultural food products, Subcommittee SC 6, Meat and meat products. Annexes A and B of this International Standard are for information only @ISO1998 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from the publisher. InternationalOrganizationforStandardization Case postale 56 . CH-1211 Geneve 20· Switzerland Internet [email protected] Printed in Switzerland se from IHS Not for Resale ISO 13965:1998(E) INTERNATIONAL STANDARD @ISO Meat and meat products Determination of starch and glucose contents Enzymatic method 1 Scope This International Standard specifies an enzymatic method for the determination of water-free starch content and The method is suitable for the quantitative determination of starch and glucose contents down to levels of 0,30 % (m/m) The method is not applicable for chemically modified starches or their derivatives. 2 Normative reference The following standard contains provisions which, through reference in this text, constitute provisions of this International Standard. At the time of publication, the edition indicated was valid. All standards are subject to revision, and parties to agreements based on this International Standard are encouraged to investigate the possibility of applying the most recent edition of the standard indicated below. Members of IEC and iSO maintain registers of currently valid International Standards. IsO 3696:1987, Water for analytical laboratory use - Specification and test methods. 3 Definitions For the purposes of this International Standard, the following definitions apply. 3.1 starch content of meat and meat products starch content determined in accordance with the procedure described in this International Standard, and expressed as a percentage by mass 3.2 glucose content of meat and meat products glucose content determined in accordance with the procedure described in this International Standard, and expressed as a percentage by mass 4 Principle 4.1 Hydrolysis of the starch present in a test portion with the enzyme α-amylase at pH = 5,0 for 15 min Determination of the starch content using the following enzymatic reactions. Copyright Inte al Organization for Standardizatior 1