Amylase (EC 3.2.1.1) is a general term for a class of enzymes that catalyze the hydrolysis of starch. Soil
amylase mainly comes from microorganisms, is an important enzyme preparation, widely used in food
processing, food, brewing, fermentation, textile industry and pharmaceutical industry.
Amylase hydrolyzes starch to produce reducing sugar, which can react with 3,5-dinitrosalicylic acid to
produce a red-brown substance. It has a characteristic absorption peak at 540 nm, and the color depth is
proportional to the amount of reducing sugar within a certain range.
Reagents and Equipments Required but Not Provided:
Spectrophotometer, adjustable transferpettor, balance, mortar/homogenizer, low temperature centrifuge,
water-bath, 1 mL glass cuvette, sieve (30-50 mesh, or smaller), toluene, ice and distilled water.
Sample preparation:
Fresh soil samples are naturally air-dried or oven dried at 37℃ and passing 30-50 mesh sieve.
