α-amylase (sprout damaged method) - Enzyme activity assay kit
Reference : K-AMYLSD
Shipping temperature: ambient
Storage temperature:
- Short term stability: 2-8oC,
- Long term stability: see individual component labels
Assay format: spectrophotometer, auto-analyser
Detection method: absorbance - 400 ; 405
Reaction time: ~ 20 minutes
Detection limit: 0,05 U/mL / 2,4 x more sensitive than the K-CERA method (Ceralpha method, reference method)
Reproducibility (%): ~ 3%
Method recognition: AOAC Method 2002.01, AACC Method 22-02.01, ICC Standard No. 303
Stability: > 2 years under recommended storage conditions
- Complete kit
- Extremely high sensitivity - 2,4 fold increase over Ceralpha (K-CERA). Its use allows a distinction between sprouted grains and healthy grains.
- Can also be used in silos and is a practical and reliable alternative to the Hagberg drop time method.
- Stable reagent (minimum 2 years)
- Quick and reproducible result
- Suitable in manual and auto-analyser formats
- Spreadsheet available
- Control included
- Sprout damaged wheat grain (also known as pre-harvest sprouting or weather damaged wheat grain) and “late maturity α-amylase” wheat grain
- Confectionery, soft drinks, brewing and fermentation, jams, sauces, conserves, ice cream and baby food
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Specifications
Reference | Packaging | |
---|---|---|
K-AMYLSD | 160/320 tests (manuel/manual), 640 (automate/auto-analyser) |