A new procedure for the measurement of fungal and bacterial α-amylase

Summary

A procedure for the measurement of fungal and bacterial α-amylase in crude culture filtrates and commercial enzyme preparations is described. The procedure employs end-blocked (non-reducing end)p-nitrophenyl maltoheptaoside in the presence of amyloglucosidase and α-glucosidase, and is absolutely specific for α-amylase. The assay procedure is simple, reliable and accurate.

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Sheehan, H., McCleary, B.V. A new procedure for the measurement of fungal and bacterial α-amylase. Biotechnol Tech 2, 289–292 (1988). https://doi.org/10.1007/BF01875544

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Keywords

  • Enzyme
  • Enzyme Preparation
  • Culture Filtrate
  • Assay Procedure
  • Commercial Enzyme