Will amylase inhibitors affect the colorigenic reaction between starch and iodine?
To measure your amylase activity, you will monitor the disappearance of amylase’s substrate, starch.
Starch reacts with iodine (which is yellow) to form a blue compound (Amax 620 nm). This reaction is
the basis of a colorimetric assay for amylase activity. You should be very careful about the volume of the final solutions so it won't effect your results. For example you will add inhibitor to one of them and you won't add that to the other but you should add water instead of the inhibitor so dansity won't be a problem. (final volumes should be same since starch amount at the beginning will be same) You can use some acid like HCL to stop enzyme activity so it won't change the colour and won't effect your results. After the acid stops the enzymatic reaction and the iodine
reacts with the starch to produce the blue color. Any starch that has not yet been hydrolyzed by the
 amylase will turn blue color being proportional to the amount of starch
remaining. The intensity of the blue color can be by measured by its absorbance at 620 nm. The greater the change in absorbance between a sample containing the initial
amount of starch (without enzyme) and the hydrolyzed mixture containing the enzyme, the greater the
amount of starch degraded by the enzyme, therefore the greater the activity of the enzyme being
measured. Make sure you give the enzyme enough time and heat to catalyse the reaction. Sorry for grammar errors. I hope this was helpful! 

Edit:you asked if inhibitor effects the experiment. I did say it above. If you use a colorless substance to denature or inhibit the enzyme it won't effect your results. If you can't do this you may add the inhibitor after the reaction is over so it won't effect the reaction but you may eliminate possible differences in color