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Determination of Significance：
Amylase including α-amylase and β-amylase. α-amylase (α-AL, EC 3.2.1.1) randomly catalyze the hydrolysis of α-1,4-glycosidic bonds in starch to produce reducing sugars such as glucose, maltose, maltotriose, dextrin, etc. At the same time, the viscosity of starch is reduced, so it is also called liquefied enzyme.
Measurement Principle：
Starch hydrolase catalyzes the hydrolysis of starch to produce reducing sugar. 3,5-dinitrosalicylic acid is reduced to brown red substance by the reducing sugar, and the brown red substance has an absorption peak at 540 nm. The activity of amylase is calculated by measuring the increasing rate of absorbance at 540 nm. α-AL is thermostable, but β-AL could be passivated at 70℃ for 15 minutes. Therefore, only α-AL could catalyze starch hydrolysis when the crude enzyme solution is passivated at 70℃ for 15 minutes.
Self Provided：
Spectrophotometer, thermostat water bath, desk centrifuge, adjustable pipette, 1 mL glass cuvette, mortar/homogenizer, distilled water.
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