Determination and Application of α -amylase Activity in Cereal Flour

α -amylase activity is a key indicator for measuring the quality of starchy products such as grains and flour. During the storage and processing of grains, excessive α -amylase activity can lead to excessive decomposition of starch, affecting the baking and cooking performance of flour. If the activity is too low, it may cause the taste of the product to deteriorate. Therefore, accurately determining its activity is crucial for quality control. The determination of α -amylase activity is usually carried out by the Hagberg-Perten method, which reflects the strength of enzyme activity through the drop value: the smaller the drop value and the lower the viscosity, the stronger the enzyme activity.

The core of the determination of α -amylase activity lies in the liquefaction and decomposition of gelatinized starch by the enzyme. After starch gelatinization, it has a certain viscosity. α -amylase will break it down into small molecules, resulting in a decrease in viscosity. The enzyme activity can be indirectly determined by measuring the drop time (i.e., the drop value) of the stirring rod in the starch paste under specific conditions. In grain purchasing, highly active sprouted wheat can significantly reduce the drop value, directly affecting the quality of the grain. In flour processing, unstable enzyme activity can lead to fluctuations in product quality, so precise detection through professional instruments is required.

The ST006 drop value tester is a professional instrument designed and manufactured in accordance with the national standard GB/T 10361-2008 "Determination of Drop Values of Wheat, Rye and Their Flour, Durum Wheat and Their Coarse Flour - Hagberg-Perten Method". It is applicable to the determination of α -amylase activity in grains, flour and other starchy products, and is widely used in quality inspection in fields such as grain storage, flour processing and food processing. By using this instrument for detection, when purchasing raw grains, they can be stored in separate warehouses according to the dropped value and priced based on quality, effectively refusing to accept sprouted wheat and reducing quality risks. It adopts thin-film soft key switches and single-chip microcomputer intelligent control technology, and is equipped with operation prompt lights. It features a long service life and convenient operation. The measurement error is less than 5%, which can provide reliable data support for quality control.