Malt Amylase Assay Kit

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

Product Code
100 assays (50 of each) per kit

In association with DHL Express Megazyme offers expedited same day shipping on all orders received before 12 noon GMT, DHL offers express shipping to over 220 countries worldwide serving 35 countries next day and 65 within 2 days. For further details visit our delivery page. Should delivery error or damage require you to return a product please contact our Customer Service team to obtain shipping instructions and authorisation. For full terms and conditions see T&Cs.

We support the following payment methods:

  • Visa
  • MasterCard
  • American Express
  • Cheque
  • Wire Transfer / EFT /ACH

For further details visit our payment page

Validation of Methods

AACC Method 22-02.01


Standard No. 303


RACI Standard Method

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

(1) α-Amylase is measured using the “Ceralpha” Method as used
     in K-CERA

(2) β-Amylase is measured using the “Betamyl-3” Method as used
     in K-BETA3

Kit size:                             50 assays of each
Method:                            Spectrophotometric at 400 nm
Reaction time:                 ~ 20 min (Ceralpha Method)
                                          ~ 10 min (Betamyl-3 Method)
Detection limit:                 0.05 U/mL
Application examples:
Cereal flours, malts, fermentation broths and other materials
Method recognition:    
“Ceralpha” Method:         AOAC (Method 2002.01), AACC (Method
                                          22-02.01), ICC (Standard No. 303), RACI
                                          (Standard Method) and CCFRA (Flour Testing
                                          Working Group Method 0018)
“Betamyl-3” Method:       RACI (Standard Method)


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

New developments in the measurement of α-amylase, endo-protease, β-glucanase and β-xylanase.

McCleary, B. V. & Monaghan, D. (2000). “Proceedings of the Second European Symposium on Enzymes in Grain Processing”, (M. Tenkanen, Ed.), VTT Information Service, pp. 31-38.

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 β-amylase in cereal flours and commercial enzyme preparations.

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

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

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

Role of amylolytic activities during pregermination on rice kernel morphology and physicochemical properties of isolated starch.

Kupkanchanakul, W., Thongngam, M., Shi, Y. C. & Naivikul, O. (2018). Cereal Chemistry, 95(4), 543-554.

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.