Soil Diastase Activity Assay kit

Amylase (EC3.2.1.1) is the general term for a class of enzymes that catalyze the hydrolysis of starch. The amylase in the soil mainly comes from microorganisms and is an important enzyme. Preparations are widely used in food processing, food, brewing, fermentation, textile industry and pharmaceutical industry.

Amylase hydrolyzes starch to produce reducing sugars, which can react with 3,5-dinitrosalicylic acid to produce reddish-brown substances, with a characteristic absorption peak at 540nm and a deep color.