α-Amylase SD Assay Kit

- Overview
  - The Amylase SD Method is a highly sensitive colourimetric method for the determination of α-amylase in sprout damaged wheat grain (also known as pre-harvest sprouting or weather damaged wheat grain) and “late maturity α-amylase” wheat grain. Can also be used for measuring α-amylase in confectionery, soft drinks, brewing and fermentation, jams, sauces, conserves, ice cream and baby food.
    
    Please contact us at for specific academic pricing.
- Properties
  - Details
    
    Limit of Detection: 0.003U/g
    
    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.
- Applications
  - Application
    
    Activity Assay
    
    Application Description
    
    Sprout damaged wheat grain and food products such as jam sauces conserves and ice cream.
- Reference
  - 1.Investigation into the use of the amylase SD assay of milled wheat extracts as a predictor of baked bread quality. Mangan, D., Szafranska, A., McKie, V. & McCleary, B. V. (2016). Journal of Cereal Science, 70, 240-246.
    2.Novel assay procedures for the measurement of α-amylase in weather-damaged wheat. Cornaggia, C., Ivory, R., Mangan, D. & McCleary, B. (2016). Journal of the Science of Food and Agriculture, 96(2), 404-412.
    3.A rapid, automated method for measuring α-amylase in pre-harvest sprouted (sprout damaged) wheat. McKie, V. A. & McCleary, B. V. (2015). Journal of Cereal Science, 64, 70-75.
    4.Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours. Setia, R., Dai, Z., Nickerson, M. T., Sopiwnyk, E., Malcolmson, L. & Ai, Y. (2019). Food Research International, 122, 263-272.
    5.Evaluation of Commercial α‐Amylase ELISA Test Kits for Wheat. Kiszonas, A. M. & Morris, C. F. (2018). Cereal Chemistry, 95(2), 206-210.

MSDS

α-Amylase SD Assay Kit

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