Name: EN ISO 11213:1995
Brand: CEN

Modified starch - Determination of acetyl content - Enzymatic method (ISO 11213:1995)

Published date

01-26-1995

Publisher

Comite Europeen de Normalisation

Foreword
1 Scope
2 Normative references
3 Principle
4 Reagents and materials
5 Apparatus
6 Preparation of the sample
7 Procedure
8 Expression of results
9 Precision
10 Test report
Annex A (informative) Derivation of equation for calculation
         of acetyl content
Annex B (informative) Statistical results of the interlaboratory
         test
Annex C (informative) Bibliography
Annex ZA (normative) Normative references to international
         publications with their relevant European publications

Applies to modified starch, both granular and soluble in cold water. The methods specified enable to measure total and free acetyl contents; bound acetyl content is calculated as the difference of the two values. Total content is determined by heating the sample with dilute hydrochloric acid and converting the acetate with adenosine-5-triphosphate (ATP) and coenzyme A (CoA) to acetyl-CoA. The methods are suitable for determining acetyl contents up to 2 % (m/m).

Committee	CEN/BT
DocumentType	Standard
PublisherName	Comite Europeen de Normalisation
Status	Current

Standards	Relationship
NF EN ISO 11213 : 1995	Identical
I.S. EN ISO 11213:1995	Identical
SN EN ISO 11213 : 1995	Identical
NS EN ISO 11213 : 1ED 1995	Identical
DIN EN ISO 11213:1995-04	Identical
PN EN ISO 11213 : 2001	Identical
NBN EN ISO 11213 : 1995	Identical
UNE-EN ISO 11213:1995	Identical
ISO 11213:1995	Identical
UNI EN ISO 11213 : 1995	Identical
BS EN ISO 11213:1995	Identical
NEN EN ISO 11213 : 1995	Identical

ISO 1666:1996	Starch Determination of moisture content Oven-drying method
ISO 5725:1986	Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests
ISO 3696:1987	Water for analytical laboratory use — Specification and test methods
EN ISO 1666:1997	Starch - Determination of moisture content - Oven-drying methods (ISO 1666:1996)