Screening for α-amylase in cereals. Improved gel-diffusion assay using a dye-labelled starch substrate-Reference-Cited by-同舟云学术

Screening for α-amylase in cereals. Improved gel-diffusion assay using a dye-labelled starch substrate

Published:1979-01 Issue:1 Volume:44 Page:21-25
ISSN:0105-1938
Container-title:Carlsberg Research Communications
language:en
Short-container-title:Carlsberg Res. Commun.

Author:

Hejgaard Jørn,Gibbons Gregory C.

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,General Medicine

Link

http://link.springer.com/content/pdf/10.1007/BF02910868.pdf

Reference11 articles.

1. Barnes, W. C. &A. B. Blakeney: Determination of cereal alpha amylase using a commercially available dye-labelled substrate. Die Stärke 26, 193–197 (1974)

2. Briggs, D. E.: Gel-diffusion method for the assay of α-amylase. J. Inst. Brew. 68, 27–32 (1962)

3. Drews, E., B. Fretzdorff &H.-D. Ocker: Bestimmung der alpha-Amylase-Aktivität im Roggenschrot mit dem Phadebas-alpha-Amylase-test. Getreide, Mehl u. Brot 30, 320–323 (1976)

4. Fossu, K. &J. R. Whitaker: Simple method for detecting amylase inhibitors in biological materials. J. Nutrition 104, 930–936 (1974)

5. Fuller, P.: Rapid sorting test for α-amylase activity in home grown wheat. Milling 154, 29–30 (1972)

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