|Product Overview :||AMYLASE belongs to the family of glycoside hydrolase enzymes that break down starch into glucose molecules by acting on α-1,4-glycosidic bonds. The α-amylases (EC 220.127.116.11) cleave at random locations on the starch chain, ultimately yielding maltotriose and maltose, glucose and "limit dextrin" from amylose and amylopectin. In mammals, α-amylase is a major digestive enzyme. Increased enzyme levels in humans are associated with salivary trauma, mumps due to inflammation of the salivary glands, pancreatitis and renal failure. Simple, direct and automation-ready procedures for measuring amylase activity are very desirable. The a-amylase assay method involves two steps: (1). α-amylase in the sample hydrolyzes starch and the product is rapidly converted to glucose by α-glucosidase and hydrogen peroxide by glucose oxidase; (2). hydrogen peroxide concentration is determined with a colorimetric reagent.|
|Storage :||4, -20ºC|
|Shipping :||On Ice|
|Size :||100 tests|
|Detection method :||OD585nm|
|Compatible Sample Types :||Blood, saliva, urine, agriculture etc|
|Features & Benefits :||Sensitive and accurate. Linear detection range 0.3 to 50 U/L α-amylase in 96-well plate assay.
Convenient. The procedure involves adding a single working reagent, incubation for 15 min, followed by the detection reagent and a 20-min incubation and reading the optical density at 585 nm.
|Assay time :||40 min|
|Sensitivity :||0.3 U/L|