A SIMPLE DIAMYLASE PROCEDURE FOR THE ESTIMATION OF α-AMYLASE AND DIASTATIC ACTIVITY
Open Access
- 4 March 1990
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 96 (2) , 89-91
- https://doi.org/10.1002/j.2050-0416.1990.tb01020.x
Abstract
Mercuric chloride was used to selectively inhibit the sulphydryl function of β-amylase, enabling the dextrinizing activities of α-amylase and the Diastatic Power (total reducing power activity) to be calculated from a single extract of malt by one assay method. Using commercial malts, there was a 98% and 96% correlation between results obtained by this method and the recommended methods of the Institute of Brewing (IOB) for the determination of Diastatic Power (DP) and Dextrinizing Unit (DU).Keywords
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