

BC00138-50T · 50T
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Description
Amylases are responsible for hydrolyzing starch, and mainly include α-amylase and β-amylase. β-amylase can randomly act on the α-1,4-glycosidic bonds in starch to produce reducing sugars such as glucose, maltose, maltotriose, and dextrin.Detection type:Quantitative;Sample Type:Tissue, serum, plasma;Detection Method:Colorimetric;Detection Instrument:Visible spectrophotometer or Microplate reader (540 nm)







