Is there an alternative method to the Hagberg falling number method for measurement of alpha-amylase in cereal grains?

Modified on Mon, 24 May, 2021 at 10:20 AM

The α-Amylase SD Assay Kit (High Sensitivity Method) (K-AMYLSD) is ideal for this application. 


The Amylase SD method provides a highly specific  and sensitive assay for the measurement of α-amylase, especially in “pre-harvest sprouted” (sprout damaged) or “late maturity α-amylase” wheat grains. The method can also be used to measure α-amylase in food products such as confectionery, soft drinks, brewing and fermentation, jams, sauces, conserves, ice creams and baby foods. The substrate (4,6-O-ethylidene-α-4-nitrophenyl-maltoheptaoside) used in the Amylase SD assay is specific for α-amylase and is absolutely resistant to hydrolysis by exo-enzymes such as β-amylase, amyloglucosidase and α-glucosidase.


Product Page (K-AMYLSD)

Was this article helpful?

That’s Great!

Thank you for your feedback

Sorry! We couldn't be helpful

Thank you for your feedback

Let us know how can we improve this article!

Select at least one of the reasons
CAPTCHA verification is required.

Feedback sent

We appreciate your effort and will try to fix the article