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. The produced reducing sugars 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. This kit uses a 70°C heating process to inactivate β-amylase to measure the activity of α-amylase, and then compares it with the total activity (α+β) measured under non-inactivated conditions to determine the activity of β-amylase.
Additional Materials and Equipments Required
Visible spectrophotometer, 1mL glass cuvette (light path 1cm), constant temperature water bath, desktop centrifuge, pipette, mortar and pestle, and distilled water.