Malt Amylase Assay Kit

Malt Amylase Assay Kit

Catalog Number:
EAK1462253MEG
Mfr. No.:
K-MALTA
Price:
$597
  • Size:
    100 assays (50 of each) per kit
    Quantity:
    Add to Cart:
      • Overview
        • The Malt Amylase test kit is suitable for the specific measurement and analysis of α-amylase and of β-amylase in malt flour.

          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.

      • Applications
        • Application
          Activity Assay
          Application Description
          Cereal flours, malts, fermentation broths and other materials.
      • Reference
        • 1.Measurement of α-Amylase in Cereal, Food and Fermentation Products. McCleary, B. V. & Sturgeon, R. (2002). Cereal Foods World, 47, 299-310.
          2.New developments in the measurement of α-amylase, endo-protease, β-glucanase and β-xylanase. McCleary, B. V. & Monaghan, D. (2000). “Proceedings of the Second European Symposium on Enzymes in Grain Processing”, (M. Tenkanen, Ed.), VTT Information Service, pp. 31-38.
          3.Measurement of β-amylase in cereal flours and commercial enzyme preparations. McCleary, B. V. & Codd, R. (1989). Journal of Cereal Science, 9(1), 17-33.
          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.Malt and wort bio-acidification by Pediococcus acidilactici HW01 as starter culture. Kim, D. Y., Kim, J., Kim, J. H. & Kim, W. J. (2021). Food Control, 120, 107560.
          7.Role of amylolytic activities during pregermination on rice kernel morphology and physicochemical properties of isolated starch. Kupkanchanakul, W., Thongngam, M., Shi, Y. C. & Naivikul, O. (2018). Cereal Chemistry, 95(4), 543-554.

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