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Sucrose/D-Glucose Assay Kit

Sucrose D-Glucose Assay Kit K-SUCGL
Product code: K-SUCGL

250 assays per kit

Prices exclude VAT

Available for shipping

Content: 250 assays per kit
Shipping Temperature: Ambient
Storage Temperature: Short term stability: 2-8oC,
Long term stability: See individual component labels
Stability: > 2 years under recommended storage conditions
Analyte: D-Glucose, Sucrose
Assay Format: Spectrophotometer
Detection Method: Absorbance
Wavelength (nm): 510
Signal Response: Increase
Linear Range: 10 to 100 μg of D-glucose per assay
Limit of Detection: 100 mg/L
Reaction Time (min): ~ 30 min
Application examples: Beer, fruit juices, soft drinks, coffee, milk, jam, honey, dietetic foods, bread, bakery products, candies, chocolate, desserts, confectionery, ice-cream, fruit and vegetables, condiments, tobacco, cosmetics, pharmaceuticals, paper and other materials (e.g. biological cultures, samples, etc.).
Method recognition: Used and accepted in food analysis

The Sucrose/D-Glucose test kit is suitable for the measurement and analysis of sucrose and D-glucose in fruit juice, beverages, honey and food products.

Sucrose D-Glucose Assay Kit K-SUCGL Scheme

  • Very competitive price (cost per test) 
  • All reagents stable for > 12 months after preparation 
  • Simple format 
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing 
  • Standard included
Certificate of Analysis
Safety Data Sheet
FAQs Booklet Data Calculator
Megazyme publication

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.

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Megazyme publication

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.

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A synthetic, light-driven consortium of cyanobacteria and heterotrophic bacteria enables stable polyhydroxybutyrate production.

Weiss, T. L., Young, E. J. & Ducat, D. C. (2017). Metabolic Engineering, 44, 236-245.

We previously reported that Synechococcus elongatus PCC 7942, engineered with the sucrose transporter CscB, can export up to 85% of its photosynthetically-fixed carbon as sucrose and shows considerable promise as an alternative carbohydrate source. One approach to effectively utilize this cyanobacterium is to generate synthetic, light-driven consortia in which sucrose-metabolizing heterotrophs catalyze the conversion of the low-value carbohydrate into higher-value compounds in co-culture. Here, we report an improved synthetic photoautotroph/chemoheterotroph consortial design in which sucrose secreted by S. elongatus CscB directly supports the bacterium Halomonasboliviensis, a natural producer of the bioplastic precursor, PHB. We show that alginate encapsulation of S. elongatus CscB enhances sucrose-export rates ~2-fold within 66 h, to ~290 mg sucrose L-1 d-1 OD750-1 and enhances the co-culture stability. Consortial H. boliviensis accumulate up to 31% of their dry-weight as PHB, reaching productivities up to 28.3 mg PHB L-1 d-1. This light-driven, alginate-partitioned co-culture platform achieves PHB productivities that match or exceed those of traditionally engineered cyanobacterial monocultures. Importantly, S. elongatus CscB/H. boliviensis co-cultures were continuously productive for over 5 months and resisted invasive microbial species without the application of antibiotics or other chemical selection agents.

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Composition, in vitro digestibility, and sensory evaluation of extruded whole grain sorghum breakfast cereals.

Mkandawire, N. L., Weier, S. A., Weller, C. L., Jackson, D. S. & Rose, D. J. (2015). LWT-Food Science and Technology, 62(1), 662-667.

Two sorghum genotypes (red, tannin; white, non-tannin), were evaluated for their potential use in breakfast cereals. Two levels of whole grain sorghum flour (550 g/kg dry mix or 700 g/kg dry mix) were processed per genotype using a pilot-scale, twin screw extruder. A whole grain oat-based cereal was used as a reference. White sorghum cereals (WSC) had significantly (p < 0.05) higher starch, brightness (L*), and yellowness (b*) than red sorghum cereals (RSC). RSC had higher protein and bulk density than the WSC. Cereals made with 700 g sorghum flour/kg were smaller and denser with lower water solubility and absorption indices than those made with 550 g/kg. In vitro protein digestibility of the RSC (43–58%) was significantly reduced compared with the WSC (69–73%) and the reference sample (72%). WSC with 700 g sorghum flour/kg contained significantly more resistant starch than the RSC cereals and the oat reference (208 g/kg starch versus 81–147 g/kg starch, respectively). Overall acceptability and texture of sorghum cereals did not differ significantly from the oat reference, although appearance and aroma liking were significantly reduced. Therefore, non-tannin sorghum has potential to be used in the breakfast cereal industry with minimal impact on nutritional profile and sensory properties.

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Evaluation of sugar content in potatoes using NIR reflectance and wavelength selection techniques.

Rady, A. M. & Guyer, D. E. (2015). Postharvest Biology and Technology, 103, 17-26.

Near-infrared (NIR) diffuse reflectance has been extensively and successfully applied on quality assurance for fruits, vegetables, and food products. This study is principally aimed to extract the primary wavelengths related to the prediction of glucose and sucrose for potato tubers (of Frito Lay 1879 (FL), a chipping cultivar, and Russet Norkotah (RN), a table use cultivar, and investigating the potential of classification of potatoes based on sugar levels important to the frying industry. Whole tubers, as well as 12.7 mm slices, were scanned using a NIR reflectance spectroscopic system (900–1685 nm). To extract the most influential wavelength in the studied range, interval partial least squares (IPLS), and genetic algorithm (GA) were utilized. Partial least squares regression (PLSR) was applied for building prediction models. Prediction models for RN showed stronger correlation than FL with r(RPD) (correlation coefficient (ratio of reference standard deviation to root mean square error of the model)) values for whole tubers for glucose being as high as 0.81(1.70), and 0.97(3.91) for FL and RN; in the case of sliced samples the values were 0.74(1.49) and 0.94(2.73) for FL and RN. Lower correlation was obtained for sucrose with r(RPD) for whole tubers as high as 0.75(1.52), 0.92(2.57) for FL and RN; and the values for sliced samples were 0.67(1.31) and 0.75(1.41) for FL and RN respectively. Classification of potatoes based on sugar levels was conducted and training models were built using different classifiers (linear discriminant analysis (LDA), K-nearest neighbor (Knn), partial least squares discriminant analysis (PLSDA), and artificial neural network (ANN)), in addition to classifier fusion. To obtain more robust classification models for the training data, 4-fold cross validation was used and results were tested using separate sets of data. Classification rates of the testing set for whole tubers, based on glucose, were as high as 81% and 100% for FL and RN. For sliced samples, the rates were 83% and 81% for FL and RN. Generally, lower classification rates were obtained based on sucrose with values of whole tubers of 71%, and 79% for FL and RN, and for sliced samples the rates were 75%, and 82% which follows a similar trend as PLSR results. This study presents a potential of using selected wavelengths and NIR reflectance spectroscopy to effectively evaluate the sugar content of potatoes and classify potatoes based on thresholds that are crucial for the frying industry.

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Rerouting carbon flux to enhance photosynthetic productivity.

Ducat, D. C., Avelar-Rivas, J. A., Way, J. C. & Silver, P. A. (2012). Applied and Environmental Microbiology, 78(8), 2660-2668.

The bioindustrial production of fuels, chemicals, and therapeutics typically relies upon carbohydrate inputs derived from agricultural plants, resulting in the entanglement of food and chemical commodity markets. We demonstrate the efficient production of sucrose from a cyanobacterial species, Synechococcus elongatus, heterologously expressing a symporter of protons and sucrose (cscB). cscB-expressing cyanobacteria export sucrose irreversibly to concentrations of >10 mM without culture toxicity. Moreover, sucrose-exporting cyanobacteria exhibit increased biomass production rates relative to wild-type strains, accompanied by enhanced photosystem II activity, carbon fixation, and chlorophyll content. The genetic modification of sucrose biosynthesis pathways to minimize competing glucose- or sucrose-consuming reactions can further improve sucrose production, allowing the export of sucrose at rates of up to 36.1 mg liter-1 h illumination-1. This rate of production exceeds that of previous reports of targeted, photobiological production from microbes. Engineered S. elongatus produces sucrose in sufficient quantities (up to ~80% of total biomass) such that it may be a viable alternative to sugar synthesis from terrestrial plants, including sugarcane.

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Rapid quantifiable assessment of nutritional parameters influencing pediocin production by Pediococcus acidilactici NRRL B5627.

Anastasiadou, S., Papagianni, M., Ambrosiadis, I. & Koidis, P. (2008). Bioresource Technology, 99(14), 6646-6650.

A direct plate bioassay procedure was applied for rapid and quantifiable assessment of the influence of various nutritional parameters on pediocin production by Pediococcus acidilactici NRRL B5627. Solid-state cultivation of the microorganism was done on MRS-based media over 3-and 6-hours incubation periods. Nutritional parameters assessed included the carbon source (glucose, sucrose, fructose, galactose, glycerol), and various salts (NH4PO4, CaCl2, KH2PO4, MnSO4•H2O). Glucose was found to be the optimal carbon source while glycerol exhibited the most suppressive effect. Using glucose as the carbon source, addition of various salts, in amounts used in liquid media commonly applied in the cultivation of the pediococci, was assessed with respect to bacteriocin production on a per cell basis. Experimental data obtained showed that several nutritional parameters repress pediocin production by P. acidilactici, while the direct plate assay proved to be a good pilot assay prior to conducting more intensive kinetic analysis in liquid cultivation.

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Steam‐girdling of barley (Hordeum vulgare) leaves leads to carbohydrate accumulation and accelerated leaf senescence, facilitating transcriptomic analysis of senescence‐associated genes.

Parrott, D. L., McInnerney, K., Feller, U. & Fischer, A. M. (2007). New Phytologist, 176(1), 56-69.

• Leaf senescence can be described as the dismantling of cellular components during a specific time interval before cell death. This has the effect of remobilizing N in the form of amino acids that can be relocalized to developing seeds. High levels of carbohydrates have previously been shown to promote the onset of the senescence process. • Carbohydrate accumulation in barley (Hordeum vulgare) plants was induced experimentally by steam-girdling at the leaf base, occluding the phloem, and gene regulation under these conditions was investigated using the Affymetrix Barley GeneChip array and quantitative real-time reverse transcriptase polymerase chain reaction (qRT-PCR). • Transcript levels of plastidial (aminopeptidases, cnd41) and vacuolar (thiol and serine) proteases clearly increase in girdled leaves. Of special interest are cnd41, a plastidial aspartyl peptidase that has been implicated in Rubisco degradation in tobacco; and cp-mIII, a highly upregulated carboxypeptidase. SAG12, hexokinases and other senescence-specific genes are also upregulated under these conditions. • Applying a genomic approach to the innovative experimental system described here significantly enhances our knowledge of leaf proteolysis and whole-plant N recycling.

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Safety Information
Symbol : GHS05, GHS06, GHS07, GHS08, GHS09
Signal Word : Danger
Hazard Statements : H300, H302, H302+H332, H314, H315, H318, H319, H334, H335, H372, H410
Precautionary Statements : P260, P261, P264, P280, P284, P301+P330+P331, P302+P352, P304+P340, P305+P351+P338
Safety Data Sheet
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