|Content:||100 assays of each per kit|
Short term stability: 2-8oC,
Long term stability: See individual component labels
|Stability:||> 2 years under recommended storage conditions|
|Analyte:||D-Glucose, Lactose, Sucrose|
|Limit of Detection:||100 mg/L|
|Reaction Time (min):||~ 60 min|
|Application examples:||Flours, beverages, dairy products, milk, foodstuffs containing milk, cosmetics, pharmaceuticals and other materials (e.g. biological cultures, samples, etc.).|
|Method recognition:||Used and accepted in food analysis|
The Lactose/Sucrose/D-Glucose assay kit is suitable for the measurement and analysis of sucrose, lactose and D-glucose in flour mixtures and other materials.
Explore our full range of mono/disaccharide assay kits.
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- Standard included
Qin, J., Wang, X., Kong, J., Ma, C. & Xu, P. (2014). Microbiological Research, 169(9-10), 733-740.
In this study, a food-grade cell surface display host/vector system for Lactobacillus casei was constructed. The food-grade host L. casei Q-5 was a lactose-deficient derivative of L. casei ATCC 334 obtained by plasmid elimination. The food-grade cell surface display vector was constructed based on safe DNA elements from lactic acid bacteria containing the following: pSH71 replicon from Lactococcus lactis, lactose metabolism genes from L. casei ATCC 334 as complementation markers, and surface layer protein gene from Lactobacillus acidophilus ATCC 4356 for cell surface display. The feasibility of the new host/vector system was verified by the expression of green fluorescent protein (GFP) on L. casei. Laser scanning confocal microscopy and immunofluorescence analysis using anti-GFP antibody confirmed that GFP was anchored on the surface of the recombinant cells. The stability of recombinant L. casei cells in artificial gastrointestinal conditions was verified, which is beneficial for oral vaccination applications. These results indicate that the food-grade host/vector system can be an excellent antigen delivery vehicle in oral vaccine construction.Hide Abstract
Tremaine, A. J., Reid, E. M., Tyl, C. E. & Schoenfuss, T. C. (2014). International Dairy Journal, 36(1), 74-81.
Soluble dietary fiber is a growing food ingredient market. Twin-screw extrusion of lactose with an acid catalyst has been reported as a way to polymerize lactose to oligomers which are indigestible and analyze as dietary fiber. Lactose was dry blended with citric acid at two different concentrations, 1 and 2%. Glucose was added to raw mixes at 0, 10, or 20% (w/w). Samples with 2% citric acid yielded a higher concentration of indigestible oligosaccharides (52.3–59.8%, w/w) than 1% citric acid samples (37.1–49.9%). Glucose did not affect the yield. Glucose addition was beneficial and reduced the motor torque and specific mechanical energy of the extruder, and extruded products were lighter in color. The generated oligomers had a degree of polymerization that ranged from 3 to 5, as determined by mass spectrometry. Testing if the oligomers confer a beneficial effect (to be classified as dietary fiber), is still required.Hide Abstract