It is essentially the same. The product of the enzyme reaction with starch is a reducing sugar (glucose). The enzyme activity is measured by the production of reducing sugar from starch using the dinitrosalicylic (DNS) acid reaction. There are other ways that amylase activity could be measured that do not rely on the reducing activity of glucose.
The enzyme activity is defined as the rate at which the enzyme converts the substrate into a measurable product at specified conditions. So in this case, the activity of amylase is a measure of the quantifiable reducing sugar, essentially glucose, formed during the reaction at that specified assay condition.
Hi Pranay,
Reducing sugar is the end product of amylase's enzymatic activity.
Reducing sugars are basically which have the ability to oxidize a other substrates such as CU+ to CU++ due to a free CHO group or CO group that undergoes tautomerization to produce CHO group. Amylase when acts on starch, hydrolyzes it to produce glucose, and other polymers of glucose (n=2-4) depending upon they are endo or exo. When it does so it produces glucose that has an CHO group (at C1 position) that can undergo reduction.
Thanks
Mohit bibra
The enzyme activity is defined as the rate at which the enzyme converts the substrate into a measurable product at specified conditions. So in this case, the activity of amylase is a measure of the quantifiable reducing sugar, essentially glucose, formed during the reaction at that specified assay condition.
Dextrin, maltose and maltotriose are produced by the action of alpha amylase on starch. The dextrose/ glucose and fructose are examples of reducing sugars, if produced during an enzymatic process these are determined thence. In contrast, an enzyme activity is the rate at which an enzyme converts the substrate into a measurable end product under defined reaction conditions which include temperature, pH etc. If using DNSA method for assay of amylase activity, it shall primarily determine the amount of glucose produced during the reaction on starch.
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