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
Content/size
Stock
Price
Qty
K-MALTA
100 assays (50 of each) per kit
$288.00

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

Principle:
(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)

Advantages

  • 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.

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