An Improved Amylase Assay Using a New Starch Derivative
- 1 May 1970
- journal article
- research article
- Published by Oxford University Press (OUP) in American Journal of Clinical Pathology
- Vol. 53 (5) , 627-634
- https://doi.org/10.1093/ajcp/53.5.627
Abstract
A method for the assay of α-amylase using Remazolbrilliant blue starch (RBB-starch), an insoluble, blue starch derivative, is described. A suspension of the starch is solubilized by the hydrolytic action of amylase, and after acidification to stop enzymatic activity and filtration to remove remaining insoluble RBB-starch, the amount of solubilized color can be related spectrophotometrically to the enzyme concentration. A kinetically valid procedure applicable to the routine clinical laboratory is presented. Results obtained with this new method are compared statistically with results of representative amyloclastic and saccharogenic technics.Keywords
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