AOAC Method 2002.01
α-Amylase SD Assay Kit (High Sensitivity Method)
The Amylase SD Method is a highly sensitive colourimetric method for the determination of α-amylase in sprout damaged wheat grain (also known as pre-harvest sprouting or weather damaged wheat grain) and “late maturity α-amylase” wheat grain. Can also be used for measuring α-amylase in confectionery, soft drinks, brewing and fermentation, jams, sauces, conserves, ice cream and baby food.
Suitable for manual and auto-analyser formats.
AACC Method 22-02.01
ICC Standard No. 303
Highly sensitive colourimetric method for the determination of
α-Amylase in sprout damaged grain and food products
(1) Ethylidene-G7-α-PNP + H2O → Ethylidene-GX + G(7-X)-α-PNP
(2) G(7-X)-α-PNP + H2O → D-glucose + PNP
(3) PNP → phenolate ion (yellow colour)
Note: PNP = 4-nitrophenol
Kit size: 160 / 320 assays (manual) / 640 (auto-analyser)
Method: Spectrophotometric at 400 / 405 nm
Total assay time: ~ 5 min
Detection limit: 0.05 U/mL
Application examples: Sprout damaged wheat grain and food products
such as jam sauces conserves and ice cream
Method recognition: AOAC (Method 2002.01) AACC (Method 22-02.01)
and ICC (Standard No. 303)
- Extremely high sensitivity - 2.4-fold increase over Ceralpha (K-CERA)
- 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
- Suitable for Manual and auto-analyser formats
A rapid, automated method for measuring α-amylase in pre-harvest sprouted (sprout damaged) wheat.
Investigation into the use of the amylase SD assay of milled wheat extracts as a predictor of baked bread quality.
Novel assay procedures for the measurement of α-amylase in weather-damaged wheat.
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