The reducing sugar reacts with 3,5-dinitrosalicylic acid under heating conditions to produce a brown-red substance, which is inactivated by the thermolabile nature of β-amylase, and then the enzyme activity of α-amylase is determined.
The reducing sugar reacts with 3,5-dinitrosalicylic acid under heating conditions to produce a brown-red substance. Amylase activity can be calculated by measuring the OD value at 540 nm.
SLRRSSCFGGRMDRIGAQSGLGCNSFRY(Disulfidebridge:C7-C23)
APRLRFY
APRLRFYS
Inserisci la tua e-mail e seleziona le aree di interesse per ricevere le ultime novità, approfondimenti e promozioni.
Seleziona uno o più ambiti di interesse per ricevere comunicazioni più utili e mirate.
2025 TEMA Ricerca - All Rights Reserved.