10 g; ASBC Apparent Diastatic Power ~ 180,000 OLintner;
EBC Apparent Diastatic Power ~ 646,000 OWK
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|Content:|| 10 g |
ASBC Apparent Diastatic Power ~ 180,000 OLintner;
EBC Apparent Diastatic Power ~ 646,000 OWK;
α-amylase (Ceralpha) 14,300 U/g;
β-amylase (Betamyl-3) 1,800 U/g
|Storage Temperature:||Below -10oC|
|Formulation:||Supplied as a lyophilised powder|
|Stability:||Minimum 2 years at < -10oC. Check vial for details.|
|Enzyme Activity:||α-Amylase, β-Amylase|
|EC Number:|| α-amylase: 184.108.40.206, |
|CAZy Family:||GH13, GH14|
|CAS Number:|| α-amylase: 9000-90-2, |
|Synonyms:|| α-amylase: alpha-amylase, |
|Expression:||From Hordeum vulgare|
|pH Optima:||4.6 (Diastatic Power)|
This product has been discontinued (read more).
High purity Malt amylase standard for use in research, biochemical enzyme assays and in vitro diagnostic analysis.
A malt amylase powder in which the levels of α-amylase and β-amylase have been standardised. The preparation is designed for use as a standard in the determination of α-amylase and dextrinising powder.
We offer other Carbohydrate Active enZYmes.
Diastatic power and maltose value: a method for the measurement of amylolytic enzymes in malt.
Charmier, L. M., McLoughlin, C. & McCleary, B. V. (2021). Journal of the Institute of Brewing, In Press.
A simple method for measurement of the amylolytic activity of malt has been developed and fully evaluated. The method, termed the Maltose Value (MV) is an extension of previously reported work. Here, the MV method has been studied in detail and all aspects of the assay (sample grinding and extraction, starch hydrolysis, maltose hydrolysis and determination as glucose) have been optimised. The method is highly correlated with other dextrinising power methods. The MV method involves extraction of malt in 0.5% sodium chloride at 30°C for 20 minutes followed by filtration; incubation of an aliquot of the undiluted filtrate with starch solution (pH 4.6) at 30°C for 15 min; termination of reaction with sodium hydroxide solution; dilution of sample in an appropriate buffer; hydrolysis of maltose with a specific α-glucosidase; glucose determination and activity calculation. Unlike all subsequent reducing sugar methods, the maltose value method measures a defined reaction product, maltose, with no requirement to use equations to relate analytical values back to Lintner units. The maltose value method is the first viable method in 130 years that could effectively replace the 1886 Lintner method.Hide Abstract