Measure products of enzymatic reaction ? - (Oct/17/2008 )

Hi

I want to take quantitative measurements of the products of enzymatic reactions of the enzymes trypsin and fungal amylase.

For example, I know that the products when Lipase reacts with lipids are fatty acids and glycerol - thus I can measure the pH.
I have heard about the Benedict's test to test for maltose, however, that is not really quantitative. I have the same problem with the products of fungal amylase when it reacts with starch. I couldn't find any quantitative tests (like pH). Now I am wondering how I could measure the amount of products produced by those enzymatic reactions?

Any suggestions?

Thanks!

you can try these assays from worthington:

trypsin assay

and

amylase assay