Measurement Significance:

Amphase is responsible for hydrolyzing starch, mainly including alpha-amylase and β-amylase.β-amylase (EC 3.2.1.2) can randomly act on α-1,4-glycosidic bonds in starch, forming reducing sugars such as glucose, maltose, maltosaccharide, dextrin.\u0026 nbsp; \u0026 NBSP; Principle:
Reducing sugar reduction 3,5-dinitrophydric acid bracing into brown material.α-amylase is not resistant, β-amylase is not heat resistant.According to the above characteristics, one of the amylases can be measured in one of the above characteristics.\u0026 nbsp; Requireled instruments and supplies:
Visit spectrophotometer, constant temperature water bath, centrifuge, adjustable pipette, glass cuvette, mortar and distilled water.\u0026 nbsp;

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