α-Amylase hydrolyzes 1,4-glucosidic linkages in starch and other polysaccharides to form short chain oligosaccharides. The substrate used in reagent is 2-chloro-4-nitrophenyl-α-galactosylmaltoside. The rate at which p-nitrophenol is formed is directly propotional to the amylase activity in the sample. The resulting increase in absorbance can be measured spectrometrically at 405 nm.
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