Über die Bestimmung von Amylasen durch Verflüssigung von Stärkekleister

Abstract

A method is described for the detn. of the amylase-activity by means of viscosity measurements of a starch paste. Activity = 1000/a(t2[long dash]t1) units. The difference t2[long dash]t1 represented the time, in which a g. of amylase lowered the viscosity of a starch paste a certain %. The best results were obtained when this defined lowering took place within 10-30 min. (variations of only 2%). The expts. were carried out with malt-, pancreas-, aspergillus-, or bacteria-amylase, 3% potato starch paste, at a ratio of the paste to the enzyme soln. of 10:1, a calibration soln. of 45% saccharose in water, at 20[degree] C. The results were independent of the origin, quality and age of the potato starch, and the temp. and other conditions in the prep. of the paste.