Cereal Chem 55:188 - 196.  |  VIEW ARTICLE
A Sensitive Automated Method for the Determination of Alpha-Amylase in Wheat Flour.

B. Marchylo and J. E. Kruger. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Beta-Limit dextrin anthranilate was prepared from amylopectin anthranilate and employed as substrate for an automated flourometric assay of alpha-amylase. Alpha-Amylase attack upon this substrate resulted in the formation of dialyzable fluorescent products whose intensity increased linearly with increase in concentration of fungal, bacterial, and malted wheat alpha-amylase. Beta-Amylase had a negligible effect upon the assay. The method determined satisfactorily the levels of alpha-amylase in flours with amylograph viscosities ranging from 200 to 860 BU.