Product description
Amylases include α-amylase (EC 3.2.1.1) and β-amylase (EC 3.2.1.2). Amylases catalyze the hydrolysis of starch to produce reducing sugars, which is the primary reaction in the biological utilization of starch for carbohydrate metabolism. This kit uses a 70°C heating process to inactivate β-amylase to measure the activity of α-amylase. The reducing sugars produced by the hydrolysis of starch catalyzed by α-amylase can cause 3,5-dinitrosalicylic acid to form a brown-red 3-amino-5-nitrosalicylic acid, which has an absorption peak at 540 nm. The increase in absorbance at 540 nm is used to calculate amylase activity.
Additional Materials and Equipments Required
Visible spectrophotometer, 1mL glass cuvette (light path 1cm), constant temperature water bath, desktop centrifuge, pipette, mortar and pestle.