AACC Method 22-02.01
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.
Standard No. 303
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
(2) β-Amylase is measured using the “Betamyl-3” Method as used
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
Cereal flours, malts, fermentation broths and other materials
“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.
Measurement of cereal α-Amylase: A new assay procedure.
A new procedure for the measurement of fungal and bacterial α-amylase.
Measurement of β-amylase in cereal flours and commercial enzyme preparations.
Measurement of α-Amylase in Cereal, Food and Fermentation Products.
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