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, 24 May, 2021 at 10:51 AM
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