Cereal Chem 58:271 - 274.  |  VIEW ARTICLE
Modified Procedure for Use of the Perkin-Elmer Model 191 Grain Amylase Analyzer in Determining Low Levels of Alpha-Amylase in Wheats and Flours.

J. E. Kruger and K. H. Tipples. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

The Perkin-Elmer model 191 grain amylase analyzer was employed at its highest possible sensitivity to determine the alpha-amylase levels in wheats and flours containing low to moderate levels of the enzyme. Beta-limit dextrin (0.5%) was used as substrate, and the rate of decrease in turbidity effected by enzyme was followed on a recorder attached to the grain amylase analyzer. Straight-line relationships were found between increases in concentration of enzyme and rates of decrease in nephelos per minute. The method was evaluated and found satisfactory for assaying alpha-amylase levels in wheats ranging in Hagberg falling numbers from 240 to 460 sec and in amylograph viscosities from 125 to 925 BU. The method has some advantages over an automated fluorometric procedure for alpha-amylase presently being used by the authors.