Dear Jey

Please look in to this protocol which were designed in my lab for

α-amylase enzyme assay

The α-amylase activity was measured with the Dinitro salycylic

acid (DNS) according to the method described protocol by [Bernfeld, 1955]

using 10mg/ml starch dissolved in a 50 mM phosphate buffer

pH 6.9 and 42º C. One unit of amylase activity was defined as

the amount of enzyme that released 1mg of reducing end

groups per minute at 42ºC. Maltose was used as standard of

reducing end sugar.

If u have any doubts in the preparation of enzyme assay mail me i will tell u, bye tc.