alpha-Amylase Activity Assay kit

Amylase is responsible for hydrolyzing starch, including alpha-amylase and beta-amylase. alpha-Amylase (EC 3.2.1.1) can randomly act on alpha-1,4-glycosidic bonds in starch to generate reducing sugars such as glucose, maltose, maltotriose, dextrin, etc., while reducing the viscosity of starch, so Also known as liquefaction enzyme.

Reducing sugar reduces 3,5-dinitrosalicylic acid to produce brown-red substance. beta-amylase is not heat-resistant, and it is inactivated at 70°C for 15 minutes to determine the activity of alpha-amylase.