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AZCL-Amylose (fine)

AZCL-Amylose fine I-AZAMYF
Product code: I-AZAMYF

5 g

Prices exclude VAT

Available for shipping

Content: 5 g
Shipping Temperature: Ambient
Storage Temperature: Ambient
Physical Form: Powder
Stability: > 8 years under recommended storage conditions
Substrate For (Enzyme): α-amylase
Assay Format: Spectrophotometer (Semi-quantitative), Petri-dish (Qualitative)
Detection Method: Absorbance
Wavelength (nm): 590

High purity dyed, crosslinked and finely milled insoluble AZCL-Amylose for identification of enzyme activities in research, microbiological enzyme assays and in vitro diagnostic analysis.

Dyed and crosslinked amylose. Substrate for the assay of α-amylase.

Browse our full range of insoluble chromogenic substrate products.

Certificate of Analysis
Safety Data Sheet
Application Note Booklet
Megazyme publication

Measurement of polysaccharide degrading enzymes using chromogenic and colorimetric substrates.

McCleary, B. V. (1991). Chemistry in Australia, September, 398-401.

Enzymic degradation of carbohydrates is of major significance in the industrial processing of cereals and fruits. In the production of beer, barley is germinated under well defined conditions (malting) to induce maximum enzyme synthesis with minimum respiration of reserve carbohydrates. The grains are dried and then extracted with water under controlled conditions. The amylolytic enzymes synthesized during malting, as well as those present in the original barley, convert the starch reserves to fermentable sugars. Other enzymes act on the cell wall polysaccharides, mixed-linkage β-glucan and arabinoxylan, reducing the viscosity and thus aiding filtration, and reducing the possibility of subsequent precipitation of polymeric material. In baking, β-amylase and α-amylase give controlled degradation of starch to fermentable sugars so as to sustain yeast growth and gas production. Excess quantities of α-amylase in the flour result in excessive degradation of starch during baking which in turn gives a sticky crumb texture and subsequent problems with bread slicing. Juice yield from fruit pulp is significantly improved if cell-wall degrading enzymes are used to destroy the three-dimensional structure and water binding capacity of the pectic polysaccharide components of the cell walls. Problems of routine and reliable assay of carbohydrate degrading enzymes in the presence of high levels of sugar compounds are experienced with such industrial process.

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Safety Information
Symbol : Not Applicable
Signal Word : Not Applicable
Hazard Statements : Not Applicable
Precautionary Statements : Not Applicable
Safety Data Sheet
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