产品识别号：K-CERA

产品品名：α-淀粉酶检测试剂盒

英文品名：Alpha-Amylase (Ceralpha method) Assay Kit

规格型号：100 assays per kit

AOAC Method 2002.01, AACC Method 22.02.01, ICC Standard No. 303, RACI Standard Method, CCFRA Flour Testing Working Group Method 0018. For the specific measurement of alpha-amylase in cereal grains and fermentation broths (fungal and bacterial).

INTRODUCTION:

Microbial α-amylases find widespread application in the modification

of starch in cereal products and in cereal processing. The level of

endogeneous α-amylase in cereal grains and products significantly

affects the industrial exploitation of these commodities. In breadmaking,

the level of α-amylase must be sufficient to produce

saccharides which can be absorbed and utilised by yeast, but not

so high as to cause excessive starch dextrinisation, which can lead

to sticky crumb and problems in processing. In the brewing industry,

the level of malt α-amylase is a key quality parameter. α-Amylase

also finds application as a silage additive, to assist in the degradation

of starch and thus to provide fermentable sugars for bacterial growth.

Bacterial, fungal and cereal α-amylases can all be measured with

Amylase HR reagent, however, assay conditions (specifically pH) need

to be modified to suit each particular enzyme. Amylase HR Reagent

is specific for α-amylase. The substrate is absolutely resistant to

hydrolysis by exo-enzymes such as β-amylase, amyloglucosidase and

α-glucosidase.

KITS:

Kits suitable for performing 100/200 assays are available from

Megazyme, and consist of:-

1. Full assay method

2. Freeze dried BPNPG7 plus thermostable α-glucosidase

3. Concentrated Extraction Buffer

4. Concentrated Stopping Reagent

5. Control Malt Flour

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