Amylase belongs to the family of glycoside hydrolase enzymes that break down starch into glucose molecules by acting on a-1,4- glycosidic bonds. The a-amylases (EC 3.2.1.1) cleave at random locations on the starch chain, ultimately yielding maltotriose and maltose, glucose and limit dextrin from amylose and amylopectin. In mammals, a-amylase is a major digestive enzyme. Increased enzyme levels in humans are associated with salivary trauma, mumps due to inflammation of the salivary glands, pancreatitis and renal failure. Simple, direct and automation-ready procedures for measuring a-amylase activity are very desirable. a-Amylase Assay uses an insoluble dye-coupled substrate amylose azure, which is cleaved by a-amylase into soluble colored products. The color intensity, measured at 595 nm, is proportionate to the enzyme activity in the sample. Applications: Direct assays of a-amylase activity in serum, heparinized plasma, saliva, urine and other biological samples. Key Features: Sensit