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

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

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