We have found that we get effective extraction from a range of cereal flours at room temperature (approx. 22˚C) and that the enzyme was very stable at this temperature for several hours. For wheat flour, the optimal temperature for extraction is 40˚C (refer to the Ceralpha Booklet).
Why is extraction conducted at room temperature or 40˚C, and not at 4˚C in the α-Amylase Assay Kit (Ceralpha Method) (K-CERA)?
Modified on: Wed, 30 Mar, 2016 at 9:58 AM
Did you find it helpful?Send feedback
Sorry we couldn't be helpful. Help us improve this article with your feedback.