Measurement of α-amylase in cereal, food, and fermentation products

Cereal Foods World

Volumn 47, Issue 7, 2002, Pages 299-310

  McCleary, B V ^a   Sturgeon, R ^a  

^a Megazyme International Ireland Ltd   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION PRODUCTS;

CEREAL PRODUCTS;

EID: 0036631056     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (50)

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3. Amylases, α- and β
4. A new method for the detection of sprout damaged wheat using a nephelometric determination of α-amylase activity
5. Determination of α-amylase activity
6. Determination of α-amylase activity using ceralpha reagent
7. A new approach for quantitative and semi-quantitative determinations of enzymatic activities with simple laboratory equipment: Detection of α-amylase
8. Specific determination of α-amylase activity in crude plant extracts containing β-amylase
9. Flour properties in relation to the modem bread processes in the United Kingdom with special reference to alphaamylase and starch damage
10. The use of reactive dyestuffs in enzymology: New substrates for cellulolytic enzymes
11. Direct spectrophotometric determination of α-amylase activity in saliva with p-nitrophenyl α-maltoside as substrate
12. Note on a simplified rapid method for determining alpha-amylase activity
13. α(p-nitrophenyl) maltoside as a substrate for the assay of amylase
14. Recent advances in measurement of α-amylase activity - A comparative study
15. New chromogenic substrate for determination of serum amylase activity
16. Comparison of newer methods for the determination of α-amylase in wheat or wheat flour
17. A new reaction for colorimetric determination of carbohydrates
18. A sensitive automated method for the determination of α-amylase in wheat flour
19. Action of amylolytic enzymes on a chromogenic substrate
20. A new serum α-amylase assay of high sensitivity
21. A new procedure for specific determination of β-amylase in cereals
22. Measurement of polysaccharide degrading enzymes using chromogenic and colorimetric substrates
23. Measurement of cereal α-amylase: A new assay procedure
24. A photometric adaptation of the Somogyi method for the determination of glucose
25. Rapid estimation of amylase activity of serum by turbiditimetry
26. Application of the falling number method for evaluating alpha-amylase activity
27. A new enzymatic kinetic method for the determination of α-amylase
28. α-amylase: Determination of the degradation products maltose and glucose
29. A new method for the determination of α-amylase
30. Techniques in coupled enzyme assays
31. Absorbance changes in the visible region should be reconsidered for assay of starch cleavage by α-amylases
32. A standardized Wohtgemuth procedure for alpha-amylase activity
33. Determination of serum and urine amylase with use of Procion Brilliant Red M-2BS amylopectin
34. Isolation and properties of crystalline α-amylase from germinated barley
35. A new procedure for the measurement of fungal and bacterial α-amylase
36. Rapid determination of sprout damage
37. Notes on sugar determination
38. Modifications of two methods for the assay of amylase
39. Determination of amylase activity in biological fluids
40. Dinitrosalycilic acid: A reagent for the estimation of sugar in normal and diabetic urine
41. A viscometric method for measuring alpha-amylase activity in small samples of wheat and flour
42. Action pattern of human pancreatic and salivary α-amylase on 1,4-α-D-nitrophenylmaltooligosaccharides
43. Ueber eine neue methode zur quantitativen bestimmung des diastatischen ferments