The Malt Amylase test kit is suitable for the specific measurement and analysis of α-amylase and of β-amylase in malt flour.
Colourimetric method for the determination of α-Amylase and
β-Amylase in cereal grains, malt, food, beverages and
fermentation products
Principle:
(1) α-Amylase is measured using the “Ceralpha” Method as used
in K-CERA
(2) β-Amylase is measured using the “Betamyl-3” Method as used
in K-BETA3
Kit size: 50 assays of each
Method: Spectrophotometric at 400 nm
Reaction time: ~ 20 min (Ceralpha Method)
~ 10 min (Betamyl-3 Method)
Detection limit: 0.05 U/mL
Application examples:
Cereal flours, malts, fermentation broths and other materials
Method recognition:
“Ceralpha” Method: AOAC (Method 2002.01), AACC (Method
22-02.01), ICC (Standard No. 303), RACI
(Standard Method) and CCFRA (Flour Testing
Working Group Method 0018)
“Betamyl-3” Method: RACI (Standard Method)
Advantages
- Very cost effective
- All reagents stable for > 2 years as supplied
- Only enzymatic kit available (Beta-Amylase)
- Very specific
- Simple format
- Mega-Calc™ software tool is available from our website for hassle-free raw data processing
- Standard included
