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AACC International Approved Methods - AACC Method 22-08.01. Measurement of alpha-Amylase Activity with the Rapid Visco Analyser

AACC International Approved Methods

Enzymes

AACCI Method 22-08.01
Measurement of alpha-Amylase Activity with the Rapid Visco Analyser

VIEW METHOD

Objective
This method is based on the ability of alpha-amylase to liquefy a starch gel. The enzyme activity is measured as the stirring number (SN), defined as the apparent viscosity in rapid visco units at the 180th sec of stirring a hot aqueous flour suspension undergoing liquefaction. By the action of the hydrolytic enzyme alpha-amylase, viscosity decreases and SN increases. Enzyme activity is also an indication of sprouting of grains. This method is applicable to both meal and flour of all small grains.