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高纯度Betamyl-3；β-淀粉酶检测试剂--4瓶，用于研究、生化酶检测和体外诊断分析的β-淀粉酶的测量。对硝基苯基β-D-麦芽三糖苷，加上过量的热稳定β-葡萄糖苷酶（稳定的试剂）。
Analyte: β-Amylase Assay Format: Spectrophotometer Detection Method: Absorbance Wavelength (nm): 400 Limit of Detection: 0.05 U/mL Reproducibility (%): ~ 3% Reaction Time (min): ~ 10 min -
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β-淀粉酶分析试剂 R-BAMR3 200次 2-8°C 操作手册
1 1 常温
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注意事项
保存建议 厂家推荐蓝冰运输。当您收到产品后，按照说明书建议保存于-20°C。 -
FAQ
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Measurement of β-amylase in cereal flours and commercial enzyme preparations.
McCleary, B. V. & Codd, R. (1989). Journal of Cereal Science, 9(1), 17-33.
Impact of exogenous α-amylases on sugar formation in straight dough wheat bread.
Rebholz, G. F., Sebald, K., Dirndorfer, S., Dawid, C., Hofmann, T. & Scherf, K. A. (2020). European Food Research and Technology, 1-12.
Effect of unmalted oats (Avena sativa L.) on the quality of high-gravity mashes and worts without or with exogenous enzyme addition.
Schnitzenbaumer, B. & Arendt, E. K. (2014). European Food Research and Technology, 238(2), 225-235.
Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients.
Mäkinen, O. E., Zannini, E. & Arendt, E. K. (2013). Plant Foods for Human Nutrition, 68(1), 90-95.
Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley malt.
Oliveira, P. M., Mauch, A., Jacob, F., Waters, D. M. & Arendt, E. K. (2012). International Journal of Food Microbiology, 156(1), 32-43.
Refining the prediction of potential malt fermentability by including an assessment of limit dextrinase thermostability and additional measures of malt modification, using two different methods for multivariate model development.
Evans, D. E., Dambergs, R., Ratkowsky, D., Li, C., Harasymow, S., Roumeliotis, S. & Eglinton, J. K. (2010). Journal of the Institute of Brewing, 116(1), 86-96.
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