|Content:||60 assays per kit|
Short term stability: 2-8oC,
Long term stability: See individual component labels
|Stability:||> 2 years under recommended storage conditions|
|Linear Range:||0.50 to 20 µg of D-fructose and/or D-glucose per assay|
|Limit of Detection:||23.2 mg/L|
|Reaction Time (min):||~ 5 min|
|Application examples:||Grape juice / must, 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:||Novel method|
The D-Fructose/D-Glucose MegaQuant™ Format test kit is suitable for the measurement and analysis of D-fructose and D-glucose in grapes, grape juice and wine using the MegaQuant™ colorimeter (measurement at 505 nm).
View more of our monosaccharide and disaccharide test kit products.
- Novel product, patented technology
- Spectrophotometer / laboratory expertise not required
- Highly stable reagents (at least three seasons use)
- Very competitive price (cost per test)
- Very simple procedure
- Rapid reaction time (~ 10 min)
- Standard included
Megazyme “advanced” wine test kits general characteristics and validation.
Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.
Many of the enzymatic test kits are official methods of prestigious organisations such as the Association of Official Analytical Chemicals (AOAC) and the American Association of Cereal Chemists (AACC) in response to the interest from oenologists. Megazyme decided to use its long history of enzymatic bio-analysis to make a significant contribution to the wine industry, by the development of a range of advanced enzymatic test kits. This task has now been successfully completed through the strategic and comprehensive process of identifying limitations of existing enzymatic bio-analysis test kits where they occurred, and then using advanced techniques, such as molecular biology (photo 1), to rapidly overcome them. Novel test kits have also been developed for analytes of emerging interest to the oenologist, such as yeast available nitrogen (YAN; see pages 2-3 of issue 117 article), or where previously enzymes were simply either not available, or were too expensive to employ, such as for D-mannitol analysis.Hide Abstract
Grape and wine analysis: Oenologists to exploit advanced test kits.
Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.
It is without doubt that testing plays a pivotal role throughout the whole of the vinification process. To produce the best possible quality wine and to minimise process problems such as “stuck” fermentation or troublesome infections, it is now recognised that if possible testing should begin prior to harvesting of the grapes and continue through to bottling. Traditional methods of wine analysis are often expensive, time consuming, require either elaborate equipment or specialist expertise and frequently lack accuracy. However, enzymatic bio-analysis enables the accurate measurement of the vast majority of analytes of interest to the wine maker, using just one piece of apparatus, the spectrophotometer (see previous issue No. 116 for a detailed technical review). Grape juice and wine are amenable to enzymatic testing as being liquids they are homogenous, easy to manipulate, and can generally be analysed without any sample preparation.Hide Abstract
Effect of acid on glycoalkaloids and acrylamide in French fries.
Liu, H., Roasa, J., Mats, L., Zhu, H. & Shao, S. (2020). Food Additives & Contaminants: Part A, 37(6), 1-8.
The effects of acid soaking as a pre-treatment on the glycoalkaloid and acrylamide levels in raw and cooked potatoes (French fries) were examined. Soaking raw potato cuts in 1.0%, 2.5% or 5.0% acetic acid solutions for at least 8 hours resulted in >90% reduction of α-solanine and α-chaconine in potato samples. Processing of pre-acid soaked potato cuts into French fries resulted in an additional >50% decrease in the glycoalkaloid contents in the samples. Soaking time was found to be a more important factor in reducing glycoalkaloid levels compared to the acid solution concentrations. Over a 95% reduction in acrylamide was also observed in potato cuts pre-soaked in acetic acid before cooking. The reduction in acrylamide formation in the pre-soaked French fry samples was attributed to the lowered pH and the removal of reducing sugars and asparagine in the raw samples prior to cooking. Findings in this study demonstrate that pre-treatment using acid soaking provides a simple and effective way to mitigate glycoalkaloid and acrylamide levels in potatoes.Hide Abstract
Coda, R., Varis, J., Verni, M., Rizzello, C. G. & Katina, K. (2017). LWT-Food Science and Technology, 82, 296-302.
The effects of the substitution of wheat flour with faba bean flour and faba bean sourdough on the properties of composite bread were investigated. Bread was prepared by replacing wheat flour with 30% of faba bean flour, native or after sourdough fermentation. The addition of faba bean flour influenced the structure of the breads, causing a slight decrease of volume and higher hardness compared to wheat bread. However, when fermented faba bean flour was added, the crumb porosity of the bread was not affected. The addition of 30% of faba bean flour increased wheat bread protein content from 11.6 up to 16.5% of dry matter. The addition of native faba bean flour did not affect the in vitro protein digestibility, resulting similar to wheat bread (64%). On the contrary, faba bean sourdough bread showed higher protein digestibility (73%). Generally, the addition of native faba bean flour caused an improvement of the nutritional indexes of the composite bread, further enhanced when fermentation was carried out. The free amino acid profile, protein chemical score, and biological value index were the highest in faba bean sourdough bread. In addition, the predicted glycemic index was the lowest in faba bean sourdough bread.Hide Abstract
Cutzu, R. & Bardi, L. (2017), 3(2), 24.
Alcoholic fermentations were performed adapting the technology to exploit the residual thermal energy (hot water at 83-85°C) of a cogeneration plant and to valorize agricultural wastes. Substrates were apple, kiwifruit and peaches wastes and Corn Threshing Residue (CTR). Saccharomyces bayanus was chosen as biocatalyst. The fruits, fresh or blanched, were mashed; CTR was gelatinized and liquefied by adding Liquozyme® SC DS (Novozyme); saccharification simultaneous to fermentation was carried out using the enzyme Spirizyme® Ultra (Novozyme). Lab-scale static fermentations were carried out at 28°C and 35°C, using raw fruits, blanched fruits and CTR, monitoring the ethanol production. The highest ethanol production was reached with CTR (10,22%9 and among fruits with apple (8,71%). Distillations at low temperatures and under vacuum, to exploit warm water from cogeneration plant, were tested; distillation at 80°C and 200 mbar or 400 mbar allowed to recover 93,35 and 89,59 % of ethanol respectively. These results support a fermentation process coupled to a cogeneration plant, fed with apple wastes and with CTR when apple wastes are not available, where hot water from cogeneration plant is used in blanching and distillation phases. The scale up in a pilot plant was also carried out.Hide Abstract