Critical review on conventional spectroscopic α-amylase activity detection methods: merits, demerits, and future prospects.
advantages
detection methods
future prospects
reaction mechanism
shortcomings
α-amylase
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
May 2020
May 2020
Historique:
received:
07
08
2019
revised:
31
01
2020
accepted:
07
02
2020
pubmed:
8
2
2020
medline:
11
11
2020
entrez:
8
2
2020
Statut:
ppublish
Résumé
α-Amylase is an endoenzyme that catalyses the hydrolysis of internal α-l,4 glycosidic linkages in polysaccharides to produce maltose, maltotriose, and α-limit dextrins. It is widely used in the laboratorial and industrial workflow for several applications. There are several methods utilizing different techniques and substrates to assess α-amylase activity, among which the spectroscopic methods have found widespread applicability due to their ease of use and cost-effectiveness. Depending upon the reaction principle, these assays are classified into four groups: reducing sugar, enzymatic, chromogenic, and amyloclastic methods. Despite the presence of numerous methods, there is no general reliable method to assess α-amylase activity. Each method is shown to have its own merits and demerits. Many improvements have been made to make the available methods more accurate, reliable, and easy. This communication briefly discusses the basic reaction mechanisms and critically reviews the advantages and shortcomings associated with each method. Further recommendations are made for future development. © 2020 Society of Chemical Industry.
Substances chimiques
alpha-Amylases
EC 3.2.1.1
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
2836-2847Informations de copyright
© 2020 Society of Chemical Industry.
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