A study into the measurement of α‐amylase activity using phadebas, iodine and gel‐diffusion procedures
D. Clem J. Maidment
(D. Clem J. Maidment is Head of the School of Biological and Environmental Sciences at Bath Spa University College, Bath, UK.)
Jo M. Ringham
(Jo M. Ringham is a Technician, at Bath Spa University College, Bath, UK.)
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Abstract
The α‐amylase activity of ten human saliva samples was measured using phadebas, iodine and gel‐diffusion procedures. Highly significant correlations (p = 0.001) were found between the results of the three methods, namely phadebas and iodine r = –0.907, phadebas and gel diffusion r = +0.928, and iodine and gel diffusion r = –0.948. The suitability of the three methods for use in an educational context is discussed.
Keywords
Citation
Clem J. Maidment, D. and Ringham, J.M. (2001), "A study into the measurement of α‐amylase activity using phadebas, iodine and gel‐diffusion procedures", Nutrition & Food Science, Vol. 31 No. 3, pp. 141-146. https://doi.org/10.1108/00346650110385855
Publisher
:MCB UP Ltd
Copyright © 2001, MCB UP Limited