Micro β-amylase Assay Kit

Determination of Significance: Amylase is responsible for hydrolyzing starch, including α-amylase and β-amylase. β-amylase (EC 3.2.1.2) cuts α-1, 4 glycoside bonds from the non-reducing end of starch to produce glucose, maltose, maltose, dextrin and other reducing sugars. Measurement Principle: Reducing sugar reduced 3,5-dinitrosalicylic acid to form brown red substance. α-amylase is acid-resistant and β-amylase is heat-resistant. According to the above characteristics, the activity of another amylase can be measured by passivating one of them. Self Provided: Spectrophotometer/microplate reader, thermostat water bath, centrifuge, transferpettor, micro glass cuvette/96 well flat-bottom plate, mortar/homogenizer, distilled water. Note: Product information may be optimized and upgraded. Please refer to the actual label information for accuracy. Note: Product information may be optimized and upgraded. Please refer to the actual label information for accuracy.