beta-Amylase Activity Assay kit

Amylase is responsible for the hydrolysis of starch, mainly including alpha-amylase and beta-amylase. beta-amylase (EC 3.2.1.2) can randomly act on alpha-1,4-glycosidic bonds in starch to generate reducing sugars such as glucose, maltose, maltotriose, and dextrin.

Reducing sugar reduces 3,5-dinitrosalicylic acid to produce brown-red substance. alpha-amylase is not acid-resistant, and beta-amylase is not heat-resistant. According to the above characteristics, inactivating one of them, the activity of the other amylase can be measured.