An Improved Amylase Assay Using a New Starch Derivative

Abstract

A method for the assay of α-amylase using Remazolbrilliant blue starch (RBB-starch), an insoluble, blue starch derivative, is described. A suspension of the starch is solubilized by the hydrolytic action of amylase, and after acidification to stop enzymatic activity and filtration to remove remaining insoluble RBB-starch, the amount of solubilized color can be related spectrophotometrically to the enzyme concentration. A kinetically valid procedure applicable to the routine clinical laboratory is presented. Results obtained with this new method are compared statistically with results of representative amyloclastic and saccharogenic technics.