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- Megazyme
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- K-AMYLSD
- 2025年12月14日
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- 详细信息
- 文献和实验
- 技术资料
- 保存条件：
见标签
- 保质期：
>1年
- 英文名：
α-Amylase SD Assay Kit
- 库存：
1
- 供应商：
上海经科化学科技有限公司
- 规格：
160 / 320 assays (manual) / 640 assays (auto-analyser)
α-淀粉酶测定试剂盒（高敏比色法）介绍：
| Content: | 160 assays (manual) / 640 assays (auto-analyser) |
| Shipping Temperature: | Ambient |
| Storage Temperature: | Short term stability: 2-8oC, Long term stability: See individual component labels |
| Stability: | > 2 years under recommended storage conditions |
| Analyte: | α-Amylase |
| Assay Format: | Spectrophotometer, Auto-analyser |
| Detection Method: | Absorbance |
| Wavelength (nm): | 400, 405 |
| Signal Response: | Increase |
| Limit of Detection: | 0.003 U/g |
| Reproducibility (%): | ~ 3% |
| Total Assay Time: | ~ 20 min |
| Application examples: | Sprout damaged wheat grain and food products such as jam sauces conserves and ice cream. |
- Extremely high sensitivity - 2.4-fold increase over Ceralpha (K-CERA)
- Very cost effective
- All reagents stable for > 2 years after preparation
- Very specific
- Simple format
- Mega-Calc™ software tool is available from our website for hassle-free raw data processing
- Standard included
- Suitable for Manual and auto-analyser formats
The Amylase SD Method is a highly sensitive colourimetric method for the determination of α-amylase in sprout damaged wheat grain (also known as pre-harvest sprouting or weather damaged wheat grain) and “late maturity α-amylase” wheat grain. Can also be used for measuring α-amylase in confectionery, soft drinks, brewing and fermentation, jams, sauces, conserves, ice cream and baby food.
View all our other amylase and enzyme activity assay kits.
Alpha淀粉酶测定试剂盒说明书(PDF)请向客服索取！
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文献和实验1.Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours.
Setia, R., Dai, Z., Nickerson, M. T., Sopiwnyk, E., Malcolmson, L. & Ai, Y. (2019). Food Research International, 122, 263-272.
2.Evaluation of Commercial α‐Amylase ELISA Test Kits for Wheat.
Kiszonas, A. M. & Morris, C. F. (2018). Cereal Chemistry, 95(2), 206-210.
