Colourimetric method for the determination of α-Amylase and 
β-Amylase in cereal grains, malt, food, beverages and 
fermentation products

Principle:
(1) α-Amylase is measured using the “Ceralpha” Method as used 
in K-CERA

(2) β-Amylase is measured using the “Betamyl-3” Method as used 
in K-BETA3

Kit size: 50 assays of each
Method:  Spectrophotometric at 400 nm
Reaction time:  ~ 20 min (Ceralpha Method)
~ 10 min (Betamyl-3 Method)
Detection limit: 0.05 U/mL
Application examples:
Cereal flours, malts, fermentation broths and other materials
Method recognition:
“Ceralpha” Method: AOAC (Method 2002.01), AACC (Method
22-02.01), ICC (Standard No. 303), RACI
(Standard Method) and CCFRA (Flour Testing
Working Group Method 0018)
“Betamyl-3” Method: RACI (Standard Method)