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A SIMPLE DIAMYLASE PROCEDURE FOR THE ESTIMATION OF α‐AMYLASE AND DIASTATIC ACTIVITY
Author(s) -
ETOKAKPAN O. U.,
PALMER G. H.
Publication year - 1990
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1990.tb01020.x
Subject(s) - amylase , brewing , chemistry , chromatography , mathematics , food science , biochemistry , enzyme , fermentation
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).