instead of measuring rate of starch hydrolysis by amylase, is their a different approach.?

Answer 1

different approach to what?!

Answer 2

When assaying any enzyme activity there are two immediate approaches one is to measure the disappearance of the substrate (starch in this case) and the other is to measure the appearance of product (maltose and dextrin).

This is often done indirectly e.g measuring the amount of starch by adding iodine.

Many enzyme assays use a fluorescent substrate, these have been specifically designed to allow easy direct measurement of the enzyme activity. As you can directly measure the modification of the substrate by looking at the change in fluorescence. I don't know of any for amylase off the top of my head but you could try looking at the on-line catalogues of different chemical companies. I'd suggest starting with Invitrogen.

You'll have to be more specific about what you want if you want more help

Answer 3

hmmm i dn't really know what ur asking but i hope that this will help you.

well put the mixture of amylase and starch in a testube together with benedicts solution. and then heat the mixture. you'll see the colour change which changes and the colour will show you the rate of starch hydrolysis. to slow down the process you can make use of any inhibitors.

Answer 4

this brings back memories unfortunately not the right ones, sorry

Answer 5

There certainly is.