1100 assays (microplate) / 1100 assays (auto-analyser)
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|Content:||1100 assays (microplate) / 1100 assays (auto-analyser)|
Short term stability: 2-8oC,
Long term stability: See individual component labels
|Stability:||> 2 years under recommended storage conditions|
|Assay Format:||Microplate, Auto-analyser|
|Linear Range:||0.4 to 20 µg of D-glucose plus D-fructose per assay|
|Limit of Detection:||133 mg/L|
|Reaction Time (min):||~ 13 min|
|Application examples:||Wine, beer, fruit juices, soft drinks, milk, jam, honey, dietetic foods, bread, bakery products, candies, desserts, confectionery, ice-cream, fruit and vegetables, condiments, tobacco, cosmetics, pharmaceuticals, paper and other materials (e.g. biological cultures, samples, etc.).|
|Method recognition:||Methods based on this principle have been accepted by AOAC, EN, NEN, NF, DIN, GOST, OIV, IFU, AIJN, MEBAK and IOCCC|
The D-Fructose/D-Glucose (Liquid Ready) test kit is a rapid, reliable and accurate method for the specific measurement and analysis of D-fructose and D-glucose in wine, beverages, foodstuffs and other materials. Supplied as a "ready to use" liquid stable formulation that is suitable for auto-analyser and microplate formats.
Find more of our monosaccharide and oligosaccharide assay kits.
- PVP incorporated to prevent tannin inhibition
- “Ready to use” liquid stable formulation
- Very competitive price (cost per test)
- All reagents stable for > 2 years
- Very rapid reaction (~ 13 min)
- Standard included
- Suitable for microplate and auto-analyser formats
van den Brink, J., Maitan-Alfenas, G. P., Zou, G., Wang, C., Zhou, Z., Guimarães, V. M. & de Vries, R. P. (2014). Biotechnology Journal, 9(10), 1329-1338.
Plant-degrading enzymes can be produced by fungi on abundantly available low-cost plant biomass. However, enzymes sets after growth on complex substrates need to be better understood, especially with emphasis on differences between fungal species and the influence of inhibitory compounds in plant substrates, such as monosaccharides. In this study, Aspergillus niger and Trichoderma reesei were evaluated for the production of enzyme sets after growth on two “second generation” substrates: wheat straw (WS) and sugarcane bagasse (SCB). A. niger and T. reesei produced different sets of (hemi-)cellulolytic enzymes after growth on WS and SCB. This was reflected in an overall strong synergistic effect in releasing sugars during saccharification using A. niger and T. reesei enzyme sets. T. reesei produced less hydrolytic enzymes after growth on non-washed SCB. The sensitivity to non-washed plant substrates was not reduced by using CreA/Cre1 mutants of T. reesei and A. niger with a defective carbon catabolite repression. The importance of removing monosaccharides for producing enzymes was further underlined by the decrease in hydrolytic activities with increased glucose concentrations in WS media. This study showed the importance of removing monosaccharides from the enzyme production media and combining T. reesei and A. niger enzyme sets to improve plant biomass saccharification.Hide Abstract
Guerreiro, A. C., Gago, C. M. L., Miguel, M. G. C. & Antunes, M. D. C. (2013). Scientia Horticulturae, 159, 96-102.
The strawberry tree (Arbutus unedo L.) fruits are used in small quantities for fresh consumption despite their excellent flavor. The aim of this work was to evaluate the storage ability of strawberry tree fruits for fresh consumption. Harvested fruits were stored in polystyrene foam trays covered with two film types: linear low density polyethylene of 10 µm thickness (PPL) or polyethylene film perforated with holes of 10 mm diameter spaced 50 mm (PP). Through 15 days storage at 0, 3 and 6°C, fruits were analyzed for quality parameters. The strawberry tree fruits presented relevant qualitative properties and were appreciated by panelists. Color parameters (L*, h°, C*) had higher decrease at 3 and 6°C than at 0°C. The Brix almost did not change and firmness decreased mainly in the first 4 days storage. Ethanol and weight loss increased with temperature mostly from 3 to 6°C. Strawberry tree fruits are a good source of ascorbic acid, glucose, fructose, anthocyanins and antioxidant activity. Those properties are maintained through 15 days storage at 0°C followed by 3°C. Film covers showed no significant differences between them. The temperature of 0°C was the best for preservation of fruit quality through 15 days shelf-life.Hide Abstract