Description
Background/Introduction: Amylase belongs to the family of glycoside hydrolase enzymes that break down starch into glucose molecules by acting on alpha-1,4-glycosidic bonds. beta-Amylase plays a central role in the complete degradation of starch to metabolisable or fermentable sugars during the germination or malting of cereal grains. It also finds considerable application, together with starch debranching enzymes, in the production of high maltose syrups. beta-Amylase is usually measured using non-specific reducing sugar assays with starch as substrate. Amylolytic enzyme hydrolyzes the starch to generate reducing sugar. The reducing sugar reduces the 3,5-dinitrosalicylic acid to generate red-brown substance. The color intensity, measured at 540 nm, is proportionate to the enzyme activity in the sample