Product Overview :
Significance of Measurement: Amylases include α- and β-amylases. α-Amylase (EC 3.2.1.1) randomly hydrolyzes α-1,4-glycosidic bonds in starch to produce reducing sugars and decreases starch viscosity, hence its designation as a liquefying enzyme.
Principle of Measurement: Amylase hydrolyzes starch to generate reducing sugars, which react with 3,5-dinitrosalicylic acid (DNS) to form a brown-red product with absorption at 540 nm. Enzyme activity is calculated based on the rate of absorbance increase. β-Amylase can be inactivated at 70 °C for 15 min, allowing selective measurement of α-amylase.
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