Beta-Amylase Activity Assay Kit

Cat.No. :

Kit-3906

Product Overview :

Significance of the Assay:
Amylase is responsible for the hydrolysis of starch and mainly includes α-amylase and β-amylase. β-Amylase (EC 3.2.1.2) acts randomly on the α-1,4-glycosidic bonds in starch, producing reducing sugars such as glucose, maltose, maltotriose, and dextrin.
Assay Principle:
Reducing sugars reduce 3,5-dinitrosalicylic acid (DNS) to form a brownish-red substance. α-Amylase is acid-labile, whereas β-amylase is heat-labile. Based on these properties, inactivating one of them allows the activity of the other amylase to be determined.

Size :

50t/24s

Storage :

Store at 2–8 °C. Shelf life: 6 months.

Detection method :

Spectrophotometer