Name:α-amylase Assay Kit
Measurement method: Micro method
Specification: 100 tubes/48 samples
Storage conditions: low temperature and light protection
Validity: 6 months
Note:Please take 2-3 samples which are expected to have big difference to do pre-calibration before formal measurement.
Significance:
Starch hydrolases, including α-amylase and β-amylase. α-AL (EC 3.2.1.1) randomly catalyses the hydrolysis of the α-1,4-glycosidic bond in starch to produce reducing sugars such as glucose, maltose, maltotriose, dextrin, etc., and at the same time decreases the viscosity of starch, so they are also called liquefying enzymes.
Principle of Determination:
Starch hydrolase catalyses the hydrolysis of starch to produce reducing sugar, reducing sugar reduces 3,5-dinitrosalicylic acid to produce brownish-red material, there is an absorption peak at 540 nm; by determining the rate of increase of the absorbance at 540 nm, the activity of amylase is calculated. α-AL is heat-resistant, but β-amylase can be passivated at 70 ℃ for 15 min. therefore, the crude enzyme solution is passivated at 70 ℃ for 15 min, and only α-AL can catalyse starch hydrolysis. catalyse starch hydrolysis.
Instruments and supplies to be provided on your own:
Visible spectrophotometer/enzymometer, thermostatic water bath, benchtop centrifuge, adjustable pipette, micro quartz cuvette/96-well plate, mortar and distilled water.
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