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Determination of Significance：
Amylase is responsible for hydrolyzing starch, including α-amylase and β-amylase. β-amylase (EC 3.2.1.2) cuts α-1, 4 glycoside bonds from the non-reducing end of starch to produce glucose, maltose, maltose, dextrin and other reducing sugars.
Measurement Principle：
Reducing sugar reduced 3,5-dinitrosalicylic acid to form brown red substance. α-amylase is acid-resistant and β-amylase is heat-resistant. According to the above characteristics, the activity of another amylase can be measured by passivating one of them.
Self Provided：
Spectrophotometer/microplate reader, thermostat water bath, centrifuge, transferpettor, micro glass cuvette/96 well flat-bottom plate, mortar/homogenizer, distilled water.
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