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.

Product Code
Content/size
Stock
Price
Qty
K-AMYLSD
160 / 320 assays (manual) /
640 assays (auto-analyser)
$283.00

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Validation of Methods
Certification

AOAC Method 2002.01 

Certification

AACC Method 22-02.01 

Certification

ICC Standard No. 303 

Highly sensitive colourimetric method for the determination of
α-Amylase in sprout damaged grain and food products

Principle:
                                          (α-amylase)
(1) Ethylidene-G7-α-PNP + H2O → Ethylidene-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:                           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)

Advantages

  • 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.

McKie, V. A. & McCleary, B. V. (2015). Journal of Cereal Science, 64, 70-75.

Investigation into the use of the amylase SD assay of milled wheat extracts as a predictor of baked bread quality.

Mangan, D., Szafranska, A., McKie, V. & McCleary, B. V. (2016). Journal of Cereal Science, 70, 240-246.

Novel assay procedures for the measurement of α-amylase in weather-damaged wheat.

Cornaggia, C., Ivory, R., Mangan, D. & McCleary, B. (2015). Journal of the Science of Food and Agriculture , 96(2), 404-412.

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