α-Amylase SD Assay Kit
160 assays (manual) / 640 assays (auto-analyser)
SKU No. 700004263 | Catalog No. K-AMYLSD
- Extremely high sensitivity - 2.4-fold increase over Ceralpha (K-CERA)
- Very cost effective
- All reagents stable for > 2 years after preparation
- Very specific
- Simple format
- Mega-Calc™ software tool is available from our website for hassle-free raw data processing
- Standard included
- Suitable for Manual and auto-analyser formats
Qty:
Minimum quantity required: 1
This item must be ordered in multiples of one case. Quantity per case: 1
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, soft drinks, brewing and fermentation, jams, sauces, conserves, ice cream and baby food.
| Specifications | ||
|---|---|---|
| Brand | Megazyme | |
| Analyte | α-Amylase | |
| Platform | Spectrophotometer, Auto-analyser | |
| Result Type | UV Absorbance | |
| Limit of Detection | 0.05 U/mL | |
| Storage Conditions | Storage Temperature: Short term stability: 2-8°C, Long term stability: See individual component labels Stability: > 2 years under recommended storage conditions | |
| Wavelength | 400 nm, 405 nm | |
| Application Examples | Sprout damaged wheat grain and food products such as jam sauces conserves and ice cream. | |
| Signal Response | Increase | |
| Total Assay Time | Approx. 20 min | |
| Reproducibility | ~ 3% | |
| Package Dimensions | 10.00 in x 5.00 in x 2.00 in | |
| Package Weight | 0.71 lb | |
Documents
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