Interference of thiol-compounds with dextrinizing activity assay of α-amylase by starch-iodine colour reaction: Modification of the method to eliminate this interference

World Journal of Microbiology and Biotechnology

Volumn 15, Issue 4, 1999, Pages 485-487

  Manonmani, H K ^a   Kunhi, A A M ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Amylase; Dextrinizing activity; Interference; Modified assay; Thiol compounds

Indexed keywords

AMYLASE; BLEACHING; COLOR; DEXTRIN; HYDROGEN PEROXIDE; IODINE; METAL SALT; MICROBIOTECHNOLOGY; PROCESS MONITORING; REACTION OPTIMIZATION; STARCH; THIOL DERIVATIVE;

EID: 0032865379     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008940011212     Document Type: Article

References (6)

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3. Lavinet, T.F. 1935 The iodometric determination of cysteine. Journal of Biological Chemistry 109,141-145.
4. Pirie, N.W. 1931 The oxidation of sulfhydryl compounds by hydrogen peroxide. I. Catalysis of oxidation of cysteine and glulathione by iron and copper. Biochemical Journal 25, 1565-1579.
5. Priest, F.G. 1977 Extracellular enzyme synthesis in the genus Bacillus. Bacteriology Reviews 41, 711-753.
6. Schroberl, A. 1931 Sulfhydryl compounds as anticatalysts in oxidation with molecular oxygen. II. Oxidation of sulfhydryl compounds with hydrogen peroxide. Hoppe-Seyler's Zeitschrift für Physiologische Chemie 201, 167-190.