The amyloglucosidase (AMG) present in ground malt is most probably of
fungal origin, i.e. A. niger. The flour
should be extracted with 100 mM sodium acetate buffer, pH 4.5 at 1 gram flour
per 10 mL of buffer. You should note
that the PNP-beta-maltoside substrate is also susceptible to hydrolysis by
alpha-glucosidase, so it would be difficult to know which of these enzymes you
are measuring.
Can the Amyloglucosidase Reagent (R-AMGR3) be used to measure Amyloglucosidase (E-AMGDF) levels in malted barley and what is a suitable extraction procedure to use for ground malt?
Modified on: Mon, 21 Mar, 2016 at 4:00 PM
Did you find it helpful? Yes No
Send feedbackSorry we couldn't be helpful. Help us improve this article with your feedback.