Sensitive method for the determination of α-amylase in sprout damaged wheat grain

Shipping temperature: ambient

Storage temperature:
- Short term stability: 2-8^oC,
- 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

Data booklet Safety data sheet Data calculator Validation report

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