Principle of the Procedure

Starch hydrolase includes α-amylase and β-amylase. α-AL (EC 3.2.1.1) randomly catalyzes the hydrolysis of α-1,4-glycosidic bonds in starch to generate reducing sugars such as glucose, maltose, maltotriose, dextrin, etc., while reducing the viscosity of starch, so it is also called liquefaction Enzyme. α-amylase is widely present, from microorganisms to Advanced plant. α-Amylase Assay Kit provides a convenient tool for sensitive detection of α-AL Activity. The principle is that Starch hydrolase catalyzes the hydrolysis of starch to form reducing sugars, and 3,5-dinitrosalicylic acid is reduced by reducing sugar to produce a brown-red substance with an absorption peak at 540 nm; the amylase activity is calculated by measuring the rate of increase in absorbance at 540 nm. α-AL is heat-resistant, but β-amylase can be inactivated at 70℃ for 15 min. Therefore, only α-AL can catalyze starch hydrolysis after the crude enzyme solution is passivated at 70℃ for 15 min.