α-Amylase HR Reagent

- Overview
  - High purity α-Amylase HR Reagent – 4 vials for the measurement of α-amylase for research and biochemical enzyme assays.
    
    A new amylase assay reagent containing p-nitrophenyl α-D-maltoheptaoside (blocked) plus a thermostable α-glucosidase. The incorporation of this enzyme allows assays to be performed at temperatures up to 60oC and over the pH range 5.2-7.5.
    
    Please contact us at for specific academic pricing.
- Properties
  - Details
    
    Limit of Detection: 0.05U/mL
    
    Storage
    
    Short term stability: 2-8°C
    Long term stability: See individual component labels
    
    Stability
    
    > 2 years under recommended storage conditions
    
    * For research use only.
- Reference
  - 1.Measurement of α-amylase activity in white wheat flour, milled malt, and microbial enzyme preparations, using the ceralpha assay: Collaborative study. McCleary, B. V., McNally, M., Monaghan, D. & Mugford, D. C. (2002). Journal of AOAC International, 85(5), 1096-1102.
    2.Measurement of α-Amylase in Cereal, Food and Fermentation Products. McCleary, B. V. & Sturgeon, R. (2002). Cereal Foods World, 47, 299-310.
    3.Analysis of feed enzymes. McCleary, B. V. (2001). “Enzymes in Farm Animal Nutrition”, (M. Bedford and G. Partridge, Eds.), CAB International, pp. 85-107.
    4.A new procedure for the measurement of fungal and bacterial α-amylase. Sheehan, H. & McCleary, B. V. (1988). Biotechnology Techniques, 2(4), 289-292.
    5.Measurement of cereal α-Amylase: A new assay procedure. McCleary, B. V. & Sheehan, H. (1987). Journal of Cereal Science, 6(3), 237-251.
    6.Pharmacometrics of 3-Methoxypterostilbene: A Component of Traditional Chinese Medicinal Plants. Martinez, S. E., Sayre, C. L. & Davies, N. M. (2013). Evidence-Based Complementary and Alternative Medicine, Article ID 261468.
    7.Dose-and tissue-specific interaction of monoterpenes with the gibberellin-mediated release of potato tuber bud dormancy, sprout growth and induction of α-amylases and β-amylases. Rentzsch, S., Podzimska, D., Voegele, A., Imbeck, M., Müller, K., Linkies, A. & Leubner-Metzger, G. (2012). Planta, 235(1), 137-151.
    8.Toward a Microfluidic‐Based Rapid Amylase Assay System. Holmes, R. J., Summersgil, P., Ryan, T., Brown, B. J. T., Mockbil, A., Grieve, B. D. & Fielden, P. R. (2009). Journal of Food Science, 74(6), N37-N43.
    9.Effect of Gelatinization and Hydrolysis Conditions on the Selectivity of Starch Hydrolysis with α-Amylase from Bacillus licheniformis. Baks, T., Bruins, M. E., Matser, A. M., Janssen, A. E. M. & Boom, R. M. (2008). Journal of Agricultural and Food Chemistry, 56(2), 488-495.
    10.A kinetic model to explain the maximum in α-amylase activity measurements in the presence of small carbohydrates. Baks, T., Janssen, A. E. & Boom, R. M. (2006). Biotechnology and Bioengineering, 94(3), 431-440.

MSDS

α-Amylase HR Reagent

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