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. The alpha-amylases cleave at random locations on the starch chain, ultimately yielding maltotriose and maltose, glucose and "limit dextrin" from amylose and amylopectin. In mammals, alpha-amylase is a major digestive enzyme. Increased enzyme levels in humans are associated with salivary trauma, mumps due to inflammation of the salivary glands, pancreatitis and renal failure. 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