Improved method for detection and approximate estimation of fungal amylase supplementation of wheat flour

Hayden, K. J.

doi:10.1002/jsfa.2740120205

Cited by 8 publications

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

GEL-DIFFUSION METHOD FOR THE ASSAY OF Α-Amylase

Briggs

1962

Journal of the Institute of Brewing

View full text Add to dashboard Cite

α‐Amylase can be readily estimated by allowing a solution of the enzyme to diffuse from a filter paper disc into an agar gel containing starch or β‐limit dextrin. The starch is degraded in the zones into which the enzyme penetrates so that, when the gel‐surface is flooded with a solution of iodine, circular clear zones are obtained against the starch‐ or dextrin‐iodine background colour. When other conditions are constant, the diameter of the clear zone is proportional to the logarithm of enzyme concentration.

show abstract

GEL-DIFFUSION METHOD FOR THE ASSAY OF Α-Amylase

Briggs

1962

Journal of the Institute of Brewing

View full text Add to dashboard Cite

show abstract

Comparison of the agar‐plate diffusion method for α‐Amylase assay with the colorimetric stationary‐stage method

Möttönen¹

1970

J Sci Food Agric

View full text Add to dashboard Cite

The general reaction conditions of the diffusion test on agar plate were studied for the determination of a-amylase enzyme activity, and a standardised agar-plate diffusion method for this assay was developed.Four wheats and five commercial a-amylase preparations were used as test material for comparing the plate-test method with the colorimetric stationary-stage method.A straight-line relationship between the log enzyme quantity and the plate-test response, measured as total area of the reaction spot surface, was observed. An arbitrary enzyme activity unit (the reciprocal value of the absolute enzyme quantity, which corresponds to the plate-test response) showed a fair correlation with the activity value obtained by the colorimetric stationary-stage method.The use of the straight-line relationship enabled the standardisation of the plate-test method without an enzyme standard as reference, i.e. on a substrate basis, while still yielding, in a dilution series of the sample solution, a fair estimate for the enzyme activity in S.K.B. units (Sandstedt-Kneen-Blish) directly from the plate-test results.The sensitivity of the plate test was much higher than that of the colorimetric stationary-stage method. This was because the straight-line portion of the plate-test curve easily covered an enzyme concentration range diluted several logarithmic units lower than that of the colorimetric curve which seldom covered more than one logarithmic unit. IntroductionOriginally the diffusion test on agar plate was developed in order to assay the potency of antibiotics. The test was performed by inhibiting the growth of a standard microbe

show abstract

A simple gel‐diffusion assay of α‐amylase in ungerminated wheat grains

Gothard

1976

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

Improved method for detection and approximate estimation of fungal amylase supplementation of wheat flour

Cited by 8 publications

References 3 publications

GEL-DIFFUSION METHOD FOR THE ASSAY OF Α-Amylase

GEL-DIFFUSION METHOD FOR THE ASSAY OF Α-Amylase

Comparison of the agar‐plate diffusion method for α‐Amylase assay with the colorimetric stationary‐stage method

A simple gel‐diffusion assay of α‐amylase in ungerminated wheat grains

Contact Info

Product

Resources

About