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AACC International Approved Methods - AACC Method 22-10.01. Measurement of alpha-Amylase Activity with the Amylograph

AACC International Approved Methods

Enzymes

AACCI Method 22-10.01
Measurement of alpha-Amylase Activity with the Amylograph

VIEW METHOD

Objective
This method uses the amylograph to estimate alpha-amylase activity (diastatic activity) in an aqueous suspension of flour as it gelatinizes during heating. The high viscosity of the starch gel is counteracted by the action of alpha-amylase, which liquefies starch granules as the slurry is heated. The amylograph value, or peak viscosity, also called malt index, is therefore inversely correlated with alpha-amylase activity. The method measures alpha-amylase that naturally occurs in flour or is added as malt; it does not respond to fungal alpha-amylase.