The α-Amylase SD Assay Kit (High Sensitivity Method) (K-AMYLSD) is ideal for this application. 

The Amylase SD method provides a highly specific  and sensitive assay for the measurement of α-amylase, especially in “pre-harvest sprouted” (sprout damaged) or “late maturity α-amylase” wheat grains. The method can also be used to measure α-amylase in food products such as confectionery, soft drinks, brewing and fermentation, jams, sauces, conserves, ice creams and baby foods. The substrate (4,6-O-ethylidene-α-4-nitrophenyl-maltoheptaoside) used in the Amylase SD assay is specific for α-amylase and is absolutely resistant to hydrolysis by exo-enzymes such as β-amylase, amyloglucosidase and α-glucosidase.

Product Page (K-AMYLSD)