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Related Experiment Videos

Modified chromogenic alpha-amylase assay for sprouted wheat.

P R Mathewson, Y Pomeranz

    Journal - Association of Official Analytical Chemists
    |January 1, 1979
    PubMed
    Summary

    This study enhanced an alpha-amylase assay for sprouted wheat, improving sensitivity for detecting sprout damage. The optimized test is now suitable for evaluating wheat in noodle and cake production.

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    Detection of sprouted wheat by a rapid colorimetric determination of alpha-amylase.

    Journal - Association of Official Analytical Chemists·1977

    Area of Science:

    • Agricultural Science
    • Biochemistry
    • Food Science

    Background:

    • Alpha-amylase activity is a key indicator of sprout damage in wheat.
    • Accurate measurement of alpha-amylase is crucial for wheat quality assessment, particularly for processed products.
    • Existing assays may lack the sensitivity required for certain wheat varieties and applications.

    Purpose of the Study:

    • To enhance the sensitivity of an existing alpha-amylase assay for sprouted wheat.
    • To optimize assay conditions for improved detection of low alpha-amylase levels.
    • To extend the applicability of the assay to wheat used in Japanese noodle and sponge cake manufacturing.

    Main Methods:

    • Optimized the assay buffer to pH 6.20.
    • Utilized Cibacron-Blue dyed amylose as the substrate.
    • Conducted the assay at an elevated temperature of 60 degrees C.

    Main Results:

    • The modified assay demonstrated increased sensitivity compared to previous methods.
    • Measurable alpha-amylase levels were detected in the range of 3--30 millidextrinizing units (mDU).
    • This represents a lower detection range than the 10--90 mDU previously reported for bread wheats.

    Conclusions:

    • The optimized alpha-amylase assay offers superior sensitivity for sprouted wheat analysis.
    • The enhanced test is valuable for assessing sprout damage in wheat intended for Japanese noodles and sponge cakes.
    • This improvement aids in ensuring wheat quality for specific food manufacturing processes.

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