β-Amylase Assay (Betamyl-3)

The Betamyl-3; β-Amylase test kit is suitable for the specific measurement and analysis of β-amylase in malt flour.

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K-BETA3
100 / 200 assays per kit
$299.00

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Validation of Methods
Certification

RACI Standard Method

Colourimetric method for the determination of β-Amylase in
cereal grains, malt, food, beverages and fermentation products

Principle:
                          (β-amylase)
(1) G3-β-PNP + H2O → G2 + G-β-PNP

                     (β-glucosidase)
(2) G-β-PNP + H2O → D-glucose + PNP

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

Kit size:                            100 / 200 assays
Method:                            Spectrophotometric at 400 nm
Reaction time:                  ~ 10 min
Detection limit:                 0.05 U/mL of sample solution
Application examples:
Cereal flours, malts and other materials
Method recognition:    
Modification of RACI (Standard Method)

Advantages

  • Very cost effective
     
  • All reagents stable for > 2 years as supplied
     
  • Only enzymatic kit available
     
  • Very specific
     
  • Simple format
     
  • Rapid reaction
     
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
     
  • Standard included

Measurement of β-amylase in cereal flours and commercial enzyme preparations.

McCleary, B. V. & Codd, R. (1989). Journal of Cereal Science, 9(1), 17-33.

Modelling the β-amylase activity during red sorghum malting when Bacillus subtilis is used to control mould growth.

Bwanganga Tawaba, J. C., Béra, F. & Thonart, P. (2013). Journal of Cereal Science, 57(1), 115-119.

Refining the prediction of potential malt fermentability by including an assessment of limit dextrinase thermostability and additional measures of malt modification, using two different methods for multivariate model development.

Evans, D. E., Dambergs, R., Ratkowsky, D., Li, C., Harasymow, S., Roumeliotis, S. & Eglinton, J. K. (2010). Journal of the Institute of Brewing, 116(1), 86-96.

Gamma irradiation of sorghum flour: effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure.

Mukisa, I. M., Muyanja, C. M. B. K., Byaruhanga, Y. B., Schüller, R. B., Langsrud, T. & Narvhus, J. A. (2012). Radiation Physics and Chemistry, 81(3), 345-351.

Polyphenol oxidase, alpha-amylase and beta-amylase activities of Triticum monococcum, Triticum turgidum and Triticum aestivum: A two-year study.

Hidalgo, A., Brusco, M., Plizzari, L. & Brandolini, A. (2013). Journal of Cereal Science, 58(1), 51-58.

Evaluation of heat damage, sugars, amylases and colour in breads from einkorn, durum and bread wheat flours.

Hidalgo, A. & Brandolini, A. (2011). Journal of Cereal Science, 54(1), 90-97.

Effect of unmalted oats (Avena sativa L.) on the quality of high-gravity mashes and worts without or with exogenous enzyme addition.

Schnitzenbaumer, B. & Arendt, E. K. (2014). European Food Research and Technology, 238(2), 225-235.

Implementation of commercial oat and sorghum flours in brewing.

Schnitzenbaumer, B., Kaspar, J., Titze, J. & Arendt, E. K. (2014). European Food Research and Technology, 238(3), 515-525.

Oat malt as a baking ingredient – A comparative study of the impact of oat, barley and wheat malts on bread and dough properties.

Mäkinen, O. E. & Arendt, E. K. (2012). Journal of Cereal Science, 56(3), 747-753.

Heat damage of water biscuits from einkorn, durum and bread wheat flours.

Hidalgo, A. & Brandolini, A. (2011). Food Chemistry, 128(2), 471-478.

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.

Carbohydrate metabolism and tissue differentiation during potato tuber initiation, growth and dormancy induction.

Akoumianakis, K. A., Alexopoulos, A. A., Karapanos, I. C., Kalatzopoulos, K., Aivalakis, G. & Passam, H. C. (2016). Australian Journal of Crop Science, 10(2), 185.

Modulation of steeping conditions influence the diastatic enzymes and protein profile in pearl millet malt.

Kolawole, A. N. & Ebiloma, I. B. (2017). Biokemistri, 29(1).
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 Samples
Chapter 7: Enzyme Extraction
Chapter 8: Assay of Beta Amylase
Chapter 9: Calculations