METHOD AND REAGENT FOR MEASURING ALPHA-AMYLASE

alpha-Amylase is determined by cleavage of a substrate such as a D-maltooligoside with 2 to 10 glucose units, which is optionally substituted by a chromophoric group and/or carries at least one ethylidene protective group, in the presence of one or more auxiliary enzymes and measurement of a cleavag...

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Bibliographische Detailangaben
1. Verfasser:	MARUCHIN GERUBAA
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS OR TEST PAPERS THEREFOR COMPOSITIONS THEREOF CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES PHYSICS PROCESSES OF PREPARING SUCH COMPOSITIONS PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TESTING VINEGAR WINE
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Beschreibung
Zusammenfassung:	alpha-Amylase is determined by cleavage of a substrate such as a D-maltooligoside with 2 to 10 glucose units, which is optionally substituted by a chromophoric group and/or carries at least one ethylidene protective group, in the presence of one or more auxiliary enzymes and measurement of a cleavage product, the reaction being carried out in the presence of monoclonal antibodies against alpha-amylase.