beta-Amylase Assay kit (iodine-starch colorimetry)
Amylase is responsible for the hydrolysis of starch, mainly including alpha-amylase and beta-amylase. beta-amylase (EC 3.2.1.2) cuts alpha-1,4 sugar from the non-reducing end of starch. The glycoside bond produces reducing sugars such as glucose, maltose, maltotriose, and dextrin.
Iodine can be combined with starch that has not been hydrolyzed by amylase to form a complex with a characteristic absorption peak at 570nm, the depth of which can be used to calculate the activity of amylase.
Iodine can be combined with starch that has not been hydrolyzed by amylase to form a complex with a characteristic absorption peak at 570nm, the depth of which can be used to calculate the activity of amylase.
| Catalog No. | 250458 |
| Unit Size | 50 Assays / 100 Assays |
| Product Category | Enzymatic / Metabolic Assay |
| Detection Method | Visible spectrophotometry |
| Storage/Stability | 2 ~ 8°C/1 year |
| Shipping | Gel Packs |