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Novel assay procedures for the measurement of α-amylase in weather-damaged wheat.
- Source :
-
Journal of the science of food and agriculture [J Sci Food Agric] 2016 Jan 30; Vol. 96 (2), pp. 404-12. Date of Electronic Publication: 2015 Feb 27. - Publication Year :
- 2016
-
Abstract
- Background: The measurement of α-amylase (EC 3.2.1.1) in sprout-damaged grains is a crucial analysis yet a problematic one owing to the typically low α-amylase levels in ground wheat samples. A number of standardised methods such as the Falling Number method and the Ceralpha method exist which are routinely used for the assay of α-amylase. These methods, however, are either highly substrate-dependent or lack the required sensitivity to assess sprout damage.<br />Results: Novel colorimetric and fluorometric reagents have been prepared (Amylase HR, Amylase SD, BzCNPG7 reagent and BzMUG7 reagent) for the direct and specific assay of α-amylase activity in sprout-damaged wheat. Assays employing these reagents have been developed and optimised to include a decolourisation step using activated charcoal. When used in a convenient assay format, Amylase SD--containing EtNPG7 (II) as the colorimetric substrate and α-glucosidase as the ancillary enzyme--was found to be an excellent reagent for the assessment of sprout damage in wheat with incubation times as short as 5 min.<br />Conclusion: The assay using Amylase SD is completely specific for α-amylase. The use of the Amylase SD assay represents a sensitive and valid alternative to the traditionally used Falling Number values for the assessment of sprout damage in wheat samples.<br /> (© 2015 Society of Chemical Industry.)
Details
- Language :
- English
- ISSN :
- 1097-0010
- Volume :
- 96
- Issue :
- 2
- Database :
- MEDLINE
- Journal :
- Journal of the science of food and agriculture
- Publication Type :
- Academic Journal
- Accession number :
- 25645152
- Full Text :
- https://doi.org/10.1002/jsfa.7103