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Determination of Significance：
Amylase (EC 3.2.1.1) is a general term for a class of enzymes that catalyze the hydrolysis of starch. Soil amylase mainly comes from microorganisms, is an important enzyme preparation, widely used in food processing, food, brewing, fermentation, textile industry and pharmaceutical industry.
Measurement Principle：
Amylase hydrolyzes starch to produce reducing sugar, which can react with 3,5-dinitrosalicylic acid to produce a red-brown substance. It has a characteristic absorption peak at 540 nm, and the color depth is proportional to the amount of reducing sugar within a certain range.
Self Provided：
Spectrophotometer/Microplate reader, adjustable transferpettor, balance, mortar/homogenizer, low temperature centrifuge, water-bath, micro glass cuvette/96 well flat-bottom plate, sieve (30-50 mesh, or smaller), toluene, ice and distilled water.
Note：Product information may be optimized and upgraded. Please refer to the actual label information for accuracy.
