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, 24 May, 2021 at 10:51 AM

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.


Product Page (R-AMGR3)

Was this article helpful?

That’s Great!

Thank you for your feedback

Sorry! We couldn't be helpful

Thank you for your feedback

Let us know how can we improve this article!

Select at least one of the reasons
CAPTCHA verification is required.

Feedback sent

We appreciate your effort and will try to fix the article