We believe that if the extraction conditions and assay procedure for wheat alpha-amylase are followed, then the assay will work without problems. The pH may need to be adjusted to suit the pH optima of the potato enzyme. Since potatoes contain high levels of polyphenol oxidase, it may be necessary to add some polyvinyl pyrrolidone to bind coloured compounds.
Can you tell me the analysis method and extraction step for alpha-amylase in potatoes when using the α-Amylase Assay Kit (Ceralpha Method) (K-CERA)?
Modified on: Wed, 30 Mar, 2016 at 10:16 AM
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