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α-Amylase SD Assay Kit [K-AMYLSD]

α-Amylase SD Assay Kit [K-AMYLSD]

The Amylase SD Method is a highly sensitive colourimetric method for the determination of α-amylase in sprout damaged wheat grain (also known as pre-harvest sprouting or weather damaged wheat grain) and “late maturity α-amylase” wheat grain. Can also be used for measuring α-amylase in confectionery.


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Description
Content: 160 / 320 assays (manual) / 640 assays (auto-analyser)
Shipping Temperature: Ambient
Storage Temperature: Short term stability: 2-8oC,
Long term stability: See individual component labels
Stability: > 2 years under recommended storage conditions
Analyte: α-Amylase
Assay Format: Spectrophotometer, Auto-analyser
Detection Method: Absorbance
Wavelength (nm): 400,
405  
Signal Response: Increase
Limit of Detection: 0.05 U/mL
Reproducibility (%): ~ 3%
Total Assay Time: ~ 20 min
Application examples: Sprout damaged wheat grain and food products such as jam sauces conserves and ice cream.
Method recognition: AACC Method 22-02.01, AOAC Method 2002.01 and ICC Standard No. 303
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