如何设计实验区分α-淀粉酶、β-淀粉酶和葡萄糖淀粉酶?

Fourgeneralassayproceduresareusedforstudyingtheactionofamylases（淀粉酶）onstarch(淀粉).Duringhydrolysis(水解)thereisadecreaseinviscosity;alossinabilityto... Four general assay procedures are used for studying the action of amylases（淀粉酶）on starch(淀粉).During hydrolysis(水解)there is a decrease in viscosity;a loss in ability to give a blue color with iodine（碘）；an appearance of reducing groups（还原性基团);and ④an increase in maltose(麦芽糖)，glucose，or dextrins（糊精）.Based on the two or more criteria , three types of amylases（they are α-Amylase、β-Amylase and Glucoamylase (葡萄糖淀粉酶)）can be distinguished from each other . How could you devise experiments to distinguish these three types of amylases?(you can answer either in Chinese or in English) 展开