Measurement Significance: Amylase 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.

Measurement Principle: Reducing sugar reduction 3,5-dinitrophyl salicylic acid to generate brown-red substances.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.

Required instruments, consumables: visible spectrophotometer / enzyme label, constant temperature water bath, centrifuge, adjustable pipette, trace quantine-based cuvette / 96-well plate, mortar and distilled water.

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