Preparation method of amylase

Preparation method of amylase, Total:34 items.

The international standard classification for "Preparation method of amylase" includes: Food microbiology , Cereals, pulses and derived products , food products in general , Sugar and sugar products , Food additives , Animal feeding stuffs , General methods of tests and analysis for food products .

The Chinese standard classification for "Preparation method of amylase" includes: Foods fermentation and brewing in general , Basic standards and general methods , Cereal crop and forage crop in general , Sugar refining , Natural food additives , Livestock and poultry feed and additive .

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General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

• GB/T 24401-2009 Alpha-amylase preparation
• GB/T 42491-2023 Determination of total starch content in feeds—Enzymatic method
• GB/T 18932.16-2003 Method for the determination of diastase number in honey - Spectrophotometric method
• GB/T 9826-2008 Inspection of grain and oils - Determination of starch damage in flour - Alpha-amylase method
• GB 8275-1987 Food additive. Alpha-Amylase preperation
• GB/T 16287-1996 Method for determination of starch in food――Enzyme-colorimetric method
• GB/T 9826-1988 Method for determination of starch damage in flour-Alpha-amylase method
• GB 8275-2009 Food additive - Alpha-amylase preparation

Taiwan Provincial Standard of the People's Republic of China

• CNS 13569-1995 Method of Test for Grains-}zN-Amylase Activity

Professional Standard - Light Industry

• QB 1805.1-1993 α-Amylase for industrial use
• QB/T 1805.1-1993 α-Amylase for industrial use
• QB/T 2306-1997 High-temperature Resistant α-amylase Preparation

Professional Standard - Agriculture

• NY/T 802-2004 Method for determination of starch in raw milk and dairy food Enzyme-colorimetric method

Hebei Provincial Standard of the People's Republic of China

• DB13/T 1095-2009 Determination of α-amylase activity in enzyme preparations for feed - spectrophotometric method

RU-GOST R

• GOST R 54330-2011 Enzyme preparations for food industry. Methods for determination of amylase activity
• GOST R 54330-2011(2018) Enzyme preparations for food industry. Methods for determination of amylase activity
• GOST 20264.4-1989 Enzyme preparations. Methods for the determination of amylase activity
• GOST 33444-2015 Starch and starch products. Sampling methods
• GOST R 54386-2011 Honey. Methods for determination of sucrase activity, of diastase activity, of insoluble matter

Association Francaise de Normalisation

• NF V03-606:1996 Native starches. Determination of starch. Enzymatic method.
• NF EN ISO 11213:1995 Modified starch - Acetyl dosage - Enzymatic method

GOSTR

• GOST 34440-2018 Enzyme preparations for food industry. Methods for the determination of amylase activity

RO-ASRO

• STAS SR 13265-1994 Enzyme preparations for alcohol and starch industry. Bacterial alpha-amylase. Enzyrne activity determination
• STAS SR 13264-1995 Enzyme preparations for alcohol and starch industry. Fungal amyloglucosidase. Enzyme activity determination

British Standards Institution (BSI)

• BS EN ISO 11213:1995 Modified starch - Determination of acetyl content - Enzymatic method

European Committee for Standardization (CEN)

• EN ISO 11213:1995 Modified Starch - Determination of Acetyl Content - Enzymatic Method (ISO 11213 : 1995)

IN-BIS

• IS 4662-1977 Methods for sampling starch and starch products

Japanese Industrial Standards Committee (JISC)

• JIS K 7001:1990 Amylase for industrial use

American Society for Testing and Materials (ASTM)

• ASTM D1488-00(2018) Standard Test Method for Amylaceous Matter in Adhesives

Danish Standards Foundation

• DS/ISO 13965:1999 Meat and meat products - Determination of starch and glucose contents - Enzymatic method

GSO

• OS GSO ISO 13965:2014 Meat and meat products -- Determination of starch and glucose contents -- Enzymatic method
• GSO ISO 13965:2014 Meat and meat products -- Determination of starch and glucose contents -- Enzymatic method

YU-JUS

• JUS E.L8.013-1980 Determination of starch by enzymatic method (UV -test)

SCC

• DANSK DS/ISO 13965:1998 Meat and meat products - Determination of starch and glucose contents - Enzymatic method

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