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Development of a Sensitive Method for Measuring Alpha-Amylase Activity in Wheat Flour

Amarinder Singh, Grewal (2010) Development of a Sensitive Method for Measuring Alpha-Amylase Activity in Wheat Flour. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: In the present study, a method for the determination of α-amylase activity in wheat flour using biosensor has been demonstrated. An amperometric biosensor with a peroxide electrode operating in the flow system was used. The reacting layer of the biosensor was obtained by the immobilisation of the glucose oxidase enzymes. The results indicated that the detection was fast and results can be obtained within 90 s. The biosensor also showed high sensitivity and can measure alpha-amylase activity between 25 to 1000 ppm. However, further research is needed to optimize the method and to decrease the long incubation period required for the action of glucoamylase, required to convert all maltose produced by alpha amylase into glucose. This method can be thus be used for possible industrial or research (i.e. in studies of interactions of α-amylase with inhibitors) applications after suitable modifications and standardization.
Uncontrolled Keywords: α-amylase activity; wheat flour; Colorimetric methods; biosensor
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 05 Chemical engineering > 05 Unit Operations
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Jan 2011 11:21
Last Modified: 18 Jan 2011 11:21
URI: http://ir.cftri.com/id/eprint/9846

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