Rapid Quality Control Test Kits

Rice-Chek I

INSTRUCTIONS

1. Place a small amount of sample into one well of the reaction plate. [weigh out 0.1 gram of ground sample if you wish to have semi-quantitative results; see scale below.] Also place one paper disc (blank) into a separate well to serve as a control.

2. Prepare Reagent A by mixing Assay Buffer with Color Reagent in a 10:1 ratio. Make Reagent A fresh daily or every few hours if the room temperature is above 75o F (24o C).

3. Moisten the sample and blank with 5 or more drops of freshly prepared Reagent A in well of the reaction plate. [Make sure that the sample is fully wetted and excess reagent remains: if it is all absorbed by the sample add additional reagent.]

4. Allow mixture to react at room temperature for 10 to 30 minutes, preferably in the dark. The reaction plate may be covered with to give dark conditions.

5. Any blue color is a positive test. Evaluate visually the active lipase concentration [if the sample was weighed] by the blue color according to the following scale:

Intense blue* Medium blue Light blue Trace of blue No blue color
0.1 units of lipase per 0.1 g oats
0.01 units of lipase per 0.1 g oats
0.001 units of lipase per 0.1 g oats
0.00001 units of lipase per 0.1 g oats
Less than 0.00001 units of lipase per 0.1 g oats

  • Use ground raw oat groats to establish the intense blue level.

RAPID RICE PRODUCT TESTING FOR “COOK” QUALITY

Several enzymes — primarily lipases, lipoxidases and peroxidases — are involved in both hydrolytic and oxidative rancidity. Thermal inactivation of these enzymes is accomplished by kilning or otherwise heating the rice bran.

Because throughput in modern rice mills is so rapid and the demands for quality products at very competitive prices is so great, there are no margins for error. Rapid tests are needed to evaluate “cook quality” right at the point of sampling in the mill and without any specialized laboratory equipment.

RICE-CHEK I was developed to solve the hydrolytic rancidity part of this challenging stability problem. RICE-CHEK I takes approximately 10 minutes to determine lipase activity. RICE-CHEK I can be made semi-quantitative if the sample is weighed (no balance included in the kit). Rice flavor changes according to time, temperature and moisture variables during processing and RICE-CHEK I can be used to monitor a particular desired “cook point” of minimum hydrolytic rancidity. Thus RICE-CHEK I can be used to establish in-house standards, quality assurance data and for sample comparisons.

We think you and your production and quality assurance staffs will be pleased with the ease and speed of RICE-CHEK I.


Price Schedule

Pricing information for Rice-Chek I


Material Safety Data Sheet

RICE-CHEK I is a lipase enzyme activity test kit containing reagent buffers and a proprietary chromogenic substrate solution.


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