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Determination of Significance：
Amylase including α-amylase and β-amylase. α-amylase (α-AL, EC 3.2.1.1) randomly catalyze the hydrolysis of α-1,4-glycosidic bonds in starch to produce reducing sugars such as glucose, maltose, maltotriose, dextrin, etc. At the same time, the viscosity of starch is reduced, so it is also called liquefied enzyme.
Measurement Principle：
Starch hydrolase catalyzes the hydrolysis of starch to produce reducing sugar. 3,5-dinitrosalicylic acid is reduced to brown red substance by the reducing sugar, and the brown red substance has an absorption peak at 540 nm. The activity of amylase is calculated by measuring the increasing rate of absorbance at 540 nm. α-AL is thermostable, but β-AL could be passivated at 70℃ for 15 minutes. Therefore, only α-AL could catalyze starch hydrolysis when the crude enzyme solution is passivated at 70℃ for 15 minutes.
Self Provided：
Spectrophotometer/microplate reader, thermostat water bath, desk centrifuge, adjustable pipette, micro glass cuvette/96 well flat-bottom plate, mortar/homogenizer, distilled water.
Note：Product information may be optimized and upgraded. Please refer to the actual label information for accuracy.
调整待测样本量的具体比例2022-07-23 14:47:58
Administrator您好，测定的吸光值大于1.5时，可以对样本进行适当稀释后测定。若吸光值过小，可以浓缩淀粉酶稀释液或者淀粉酶原液。稀释样本可以按倍比稀释的方法做不同浓度梯度的，如果能落在标曲范围内就不需要进一步再稀释了