Determination of α- and β-amylase in malt

Submitted on behalf of the EBC Analysis Committee

Authors

  • K. Erdal

Keywords:

Collaborative trial, malt (analysis method for), α-amylase (determination of), β-amylase (determination of)

Abstract

The Analysis Committee of the European Brewery Convention carried out a collaborative trial on malts using the specific analysis methods for α- and β-amylase activities based on dyed substrates supplied by MegaZyme (Aust.) Pty. Ltd. The repeatability and reproducibility values for the methods were judged to be unsatisfactory and consequently the methods were not recommended for Analytica-EBC.

Published

1993-12-17

Issue

Vol. 46 No. 12 (1993): Monatsschrift für Brauwissenschaft

Section

Articles

License

Copyright (c) 1993 This work is licensed under CC BY 4.0

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Erdal, K. (1993). Determination of α- and β-amylase in malt: Submitted on behalf of the EBC Analysis Committee . BrewingScience, 46(12), 461-462. https://brewingscience.de/index.php/brewingscience/article/view/864