Can you tell which product of the Amylazyme Tablets (T-AMZ) and Ceralpha Kit (K-CERA) is most suitable to measure alpha-amylase in finished bakery products, particularly in sweet goods?
Modified on: Wed, 30 Mar, 2016 at 10:11 AM
measurement of residual enzymes in bakery products, you should use the
Amylazyme method rather than the Ceralpha method. With the standard assay
formats available, the sensitivity of the Amylazyme method is 10-20 times
greater than can be achieved with the Ceralpha method. You will need this
greater sensitivity to measure the extremely low levels of activity present.
Product Page (T-AMZ)
Product Page (K-CERA)
Did you find it helpful?
Sorry we couldn't be helpful. Help us improve this article with your feedback.