K-MALTA | Malt Amylase Assay Kit
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
(1) α-Amylase is measured using the “Ceralpha” Method as used
(2) β-Amylase is measured using the “Betamyl-3” Method as used
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
Cereal flours, malts, fermentation broths and other materials.
“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)