Description Amylase belongs to the family of glycoside hydrolase enzymes that break down starch into glucose molecules by acting on α-1,4-glycosidic bonds. The α-amylases (EC 3.2.1.1) cleave at random locations on the starch chain, ultimately yielding maltotriose and maltose, glucose and "limit dextrin" from amylose and amylopectin. In mammals, α-amylase is a major digestive enzyme. Increased enzyme levels in humans are associated with salivary trauma, mumps due to inflammation of the salivary glands, pancreatitis and renal failure.Simple, direct and automation-ready procedures for measuring α-amylase activity are very desirable. our QuantiChromTM α-amylase Assay uses an insoluble dye-coupled substrate amylose azure, which is cleaved by α-amylase into soluble colored products. The color intensity, measured at 595 nm, is proportionate to the enzyme activity in the sample.
Applications Direct assays of α-amylase activity in serum, heparinized plasma, saliva, urine and other biological samples.
Key features Sensitive and accurate. Linear detection range 2 to 300 U/L α-amylase in 96-well plate assay.Convenient. The procedure involves adding a single working reagent, and reading the optical density at 5 min at room temperature or 37°C.
Storage conditions. Store all reagents at 2-8°C. Shelf life of at least 6 months (see expiry dates on labels).