http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H09220098-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bc5256be365101d0394467d78ffce395 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12Q1-34 |
| filingDate | 1996-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d758e0151ecc801ed4f0eb916777194c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff8ac5395ee263508dbd56ce0198e1a2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8fe1acbafeda5b83f9a892d9346d5897 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_acae0e25604b99a5495748e93b1f0ab6 |
| publicationDate | 1997-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H09220098-A |
| titleOfInvention | Method for measuring α-amylase |
| abstract | (57) [Summary] [Structure] A sample containing α-amylase having an optimum pH of 3.0 or more and less than 5.0 derived from a brew is conjugated with a maltooligoside derivative which is not cleaved by an exo-type sugar hydrolase. The enzyme system is added to carry out an enzymatic reaction, and the released compound is quantified to measure α-amylase. [Effect] [alpha] -amylase derived from a brewed product can be measured very easily and in a short time with high accuracy (sensitivity), and a large number of samples can be measured simultaneously. For example, it is useful for the determination of α-amylase in koji, culture and moromi using Aspergillus or the like used for the production of sake, shochu, mirin, soy sauce, miso and the like. |
| priorityDate | 1996-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 164.