β-Glucanase (Malt and Microbial) Assay Kit is suitable for the measurement and analysis of malt and bacterial β-glucanase and endo-1,4-β-glucanase.
Colourimetric method for the determination of β-Glucanase
in malt, foodstuffs and fermentation products
Principle:
(β-glucanase)
(1) Azo-Barley β-glucan (polymer) → Azo-barley β-glucan
(fragments)
(2) Add alcohol; centrifuge to remove polymeric Azo-barley
β-glucan
(3) Measure the absorbance of the supernatant solution
Kit size: 100 assays
Method: Spectrophotometric at 590 nm
Reaction time: ~ 30 min
Detection limit: 100 U/kg of malt
Application examples:
Malt extracts, wort, beer and other materials
Method recognition:
RACI (Standard Method)
Advantages
The MW’s were determined by Multiangle laser light scattering technique.
Barley beta-glucan lot 30108 would contain about 3-4% arabinoxylan (this was produced in 1993). Material supplied post 1995 contains < 0.5.% arabinoxylan. Carob galactomannan is quite pure (> 96%).
The content of 1,3 bonds in barley beta-glucan is about 32% (from literature). We would not expect this to change much (if at all) over different batches.
The substrates are enzymically treated to yield the required viscosity (20 ~ 30 cSt). Modification of the viscosity of beta-glucan is required for IOB viscometric malt beta-glucanase test (which works well).
The pH of the assay solution after the sample is added should be the same as that of the assay buffer that is supplied with the kit.
Low sample volumes (e.g. 0.1 mL) are not likely to affect the pH of the assay solution and therefore may not require pH adjustment.
Samples above 0.1 mL are more likely to affect the pH of the assay solution and therefore the pH of these samples should be adjusted as described in the data booklet, prior to addition to the assay.
If you suspect that the Megazyme test kit is not performing as expected such that expected results are not obtained please do the following:
For glucanase assay we recommend the medium viscosity beta-glucan. We now offer low, medium and high viscosity wheat arabinoxylans, and we think that the low viscosity material will be best (easiest) to use in the reducing-sugar assay.
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