α-Amylase plays a significant part in fermentation and the food industry, as this enzyme effectively regulates the content of different sugars in brewing systems and affects the yield and quality of alcoholic beverages. Nevertheless, current strategies suffer from unsatisfactory sensitivity and are time-consuming or are indirect methods which demand the assistance of tool enzymes or inhibitors. Therefore, they are unsuitable for the low bioactivity and non-invasive detection of α-amylase in fermentation samples. Rapid, sensitive, facile, and direct detection method of this protein remains challenging in actual applications. In this work, a nanozyme-based α-amylase assay was constructed. The colorimetric assay used the interaction between α-amylase and γ-cyclodextrin (γ-CD) which crosslinks MOF-919-NH₂. The determination mechanism bases on the hydrolysis of γ-CD by α-amylase, resulting in increased peroxidase-like bioactivity of the released MOF nanozyme. The detection limit was 0.12 U L⁻¹ with a wide linear range (0–200 U L⁻¹) and excellent selectivity. Additionally, the proposed detection method was successfully utilized in distilled yeasts to verify analytical capability in fermentation samples. The exploration of this nanozyme-based assay not only provides a convenient and effective strategy for enzyme activity determination in food industry, but also has promotion significance in clinical diagnosis and pharmaceutical production.

α-淀粉酶在发酵和食品工业中发挥着重要作用，因为这种酶能有效调节酿造系统中不同糖分的含量，影响酒精饮料的产量和质量。然而，目前的策略存在灵敏度不尽如人意的问题，而且非常耗时，或者是需要工具酶或抑制剂辅助的间接方法。因此，它们不适用于发酵样品中α-淀粉酶的低生物活性和无创检测。这种蛋白质的快速、灵敏、简便和直接的检测方法在实际应用中仍然具有挑战性。在这项工作中，构建了基于纳米酶的 α-淀粉酶测定。比色法使用 α-淀粉酶和交联 MOF-919-NH _{2的 γ-环糊精 (γ-CD) 之间的相互作用}. 测定机制基于 α-淀粉酶水解 γ-CD，导致释放的 MOF 纳米酶的过氧化物酶样生物活性增加。检出限为 0.12 U L ^-1，具有宽线性范围 (0–200 U L ^-1 ) 和出色的选择性。此外，所提出的检测方法已成功用于蒸馏酵母，以验证发酵样品的分析能力。这种基于纳米酶的检测方法的探索，不仅为食品工业中的酶活性测定提供了一种方便有效的策略，而且在临床诊断和药物生产中也具有推广意义。