α-Amylase Assay Kit (Ceralpha Method)

The Ceralpha Method: α-Amylase test kit is suitable for the specific measurement and analysis of α-amylase in cereal grains and fermentation broths (fungal and bacterial).

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Product Code
Content/size
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Price
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K-CERA
100 / 200 assays per kit
$290.00

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Validation of Methods
Certification

AOAC Method 2002.01 

Certification

AACC Method 22-02.01 

Certification

ICC Standard No. 303 

Certification

RACI Standard Method

Colourimetric method for the determination of α-Amylase
in foodstuffs, feed and fermentation products

Principle:
                                            (α-amylase)
(1) Benzylidene-G7-α-PNP + H2O → Benzylidene-GX + G(7-X)-α-PNP

               (thermostable α-glucosidase)
(2) G(7-X)-α-PNP + H2O → D-glucose + PNP

  (alkaline solution)
(3) PNP → phenolate ion (yellow colour)
Note: PNP = 4-nitrophenol

Kit size:                            100 / 200 assays
Method:                            Spectrophotometric at 400 nm
Total assay time:              ~ 30 min
Detection limit:                 0.05 U/mL
Application examples:
Cereal flours, fermentation broths and other materials
Method recognition:    
AOAC (Method 2002.01), AACC (Method 22-02.01), ICC
(Standard No. 303), RACI (Standard Method) and CCFRA
(Flour Testing Working Group Method 0018)

Advantages

  • Very cost effective
     
  • All reagents stable for > 2 years after preparation
     
  • Very specific
     
  • Simple format
     
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
     
  • Standard included

Analysis of feed enzymes.

McCleary, B. V. (2001). “Enzymes in Farm Animal Nutrition”, (M. Bedford and G. Partridge, Eds.), CAB International, pp. 85-107.

Measurement of cereal α-Amylase: A new assay procedure.

McCleary, B. V. & Sheehan, H. (1987). Journal of Cereal Science, 6(3), 237-251.

A new procedure for the measurement of fungal and bacterial α-amylase.

Sheehan, H. & McCleary, B. V. (1988). Biotechnology Technniques, 2(4), 289-292.

Measurement of α-Amylase in Cereal, Food and Fermentation Products.

McCleary, B. V. & Sturgeon, R. (2002). Cereal Foods World, 47, 299-310.

Measurement of α-amylase activity in white wheat flour, milled malt, and microbial enzyme preparations, using the ceralpha assay: Collaborative study.

McCleary, B. V., McNally, M., Monaghan, D. & Mugford, D. C. (2002). Journal of AOAC International, 85(5), 1096-1102.

Relationship between levels of diastatic power enzymes and wort sugar production from different barley cultivars during the commercial mashing process of brewing.

Hu, S., Yu, J., Dong, J., Evans, D. E., Liu, J., Huang, S., Huang, S., Fan W., Yin, H. & Li, M. (2014). Starch‐Stärke, 66(7-8), 615-623.

Influence of germination time and temperature on the properties of rye malt and rye malt based worts.

Hübner, F., Schehl, B. D., Gebruers, K., Courtin, C. M., Delcour, J. A. & Arendt, E. K. (2010). Journal of Cereal Science, 52(1), 72-79.

Starch degradation in buttercup squash (Cucurbita maxima).

Irving, D. E., Shingleton, G. J. & Hurst, P. L. (1999). Journal of the American Society for Horticultural Science, 124(6), 587-590.

Optimizing red sorghum malt quality when Bacillus subtilis is used during steeping to control mould growth.

Tawaba, J. C. B., Béra, F. & Thonart, P. (2012). Journal of the Institute of Brewing, 118(3), 295-304.

Effect of drying temperature and time on alpha-amylase, beta-amylase, limit dextrinase activities and dimethyl sulphide level of teff (Eragrostis tef) malt.

Gebremariam, M. M., Zarnkow, M. & Becker, T. (2013). Food and Bioprocess Technology, 6(12), 3462-3472.

Engineering of vesicle trafficking improves heterologous protein secretion in Saccharomyces cerevisiae.

Hou, J., Tyo, K., Liu, Z., Petranovic, D. & Nielsen, J. (2012). Metabolic Engineering, 14(2), 120-127.

Imbalance of heterologous protein folding and disulfide bond formation rates yields runaway oxidative stress.

Tyo, K. E., Liu, Z., Petranovic, D. & Nielsen, J. (2012). BMC Biology, 10(1), 16.

Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours.

Wolter, A., Hager, A. S., Zannini, E., Galle, S., Gänzle, M. G., Waters, D. M. & Arendt, E. K. (2014). Food Microbiology, 37, 44-50.

An evaluation of exogenous enzymes with amylolytic activity for dairy cows.

Klingerman, C. M., Hu, W., McDonell, E. E., DerBedrosian, M. C. & Kung Jr, L. (2009). Journal of dairy science, 92(3), 1050-1059.
To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction
Chapter 2: Theory of the Analytical Procedure
Chapter 3: Kit Content
Chapter 4: Reagent Preparation
Chapter 5: Milling of Samples
Chapter 6: Weighing of Malt Samples & Extraction of Alpha Amylase
Chapter 7: Weighing of Wheat & Barley Flour & Extraction of Alpha Amylase
Chapter 8: Extraction/Dilution of Microbial Enzyme
Chapter 9: Assay Procedure
Chapter 10: Calculations

Below you will find a link to our dedicated frequently asked questions section. Within this section you will find common questions and answers on a range of topics about the product.

FAQs