β-Glucan Assay Kit (Mixed Linkage)

The Beta-Glucan test kit is suitable for the measurement and analysis of Beta-Glucan (Mixed Linkage).

For the measurement of 1,3:1,4-β-D-glucan in cereal grains, milling fractions, wort, beer and other food products.

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K-BGLU
100 assays per kit
$290.00

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Validation of Methods
Certification

EBC Methods 3.10.1
EBC Methods 4.16.1
EBC Methods 8.13.1

Certification

RACI Standard Method

Certification

AACC Method 32-23.01

Certification

AOAC Method 995.16

Certification

CODEX Method Type II

Certification

ICC Standard No. 166

Colourimetric method for the determination of β-Glucan in
cereal grains, feed, foodstuffs, beverages and other materials

Principle:
                        (lichenase)
(1) β-Glucan + H2O → β-gluco-oligosaccharides

                                                (β-glucosidase)
(2) β-Gluco-oligosaccharides + H2O → D-glucose

                               (glucose oxidase)
(3) D-Glucose + H2O + O2 → D-gluconate + H2O2

                                                                               (peroxidase)
(4) 2H2O2 + p-hydroxybenzoic acid + 4-aminoantipyrine →
                                                                       quinoneimine + 4H2O

Kit size:                            100 assays
Method:                            Spectrophotometric at 510 nm
Total assay time:              ~ 100 min
Detection limit:               0.5-100% of sample weight
Application examples:
Oats, barley, malt, wort, beer, food and other materials
Method recognition:    
AOAC (Method 995.16), AACC (Method 32-23.01), EBC (Methods
3.10.1, 4.16.1 and 8.13.1), ICC (Standard No. 166), RACI (Standard
Method) and CODEX (Type II Method)

Advantages

  • Very cost effective
     
  • All reagents stable for > 2 years as supplied
     
  • Only enzymatic kit available
     
  • Very specific
     
  • Simple format
     
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
     
  • Standard included

Enzymic modification and quantification of polymers based on a (1→4)-β-D-glucan backbone.

McCleary, B. V. (1985). “Gums and Stabilisers for the Food Industry”, Volume 3, (G. O. Philips, D. J. Wedlock and P. A. Williams, Eds.), Pergamon Press, pp. 17-28.

Purification of (1→3),(1→4)-β-D-glucan from Barley Flour.

McCleary, B. V. (1988). “Methods in Enzymology”, Volume 160, (H. Gilbert, Ed.), Elsevier Inc., pp. 511-514.

Measurement of (1→3),(1→4)-β-D-glucan.

McCleary, B. V., Shameer, I. & Glennie-Holmes, M. (1988). Methods in Enzymology, 160, 545-551.

Enzymic quantification of (1→3) (1→4)-β-D-glucan in barley and malt.

McCleary, B. V. & Glennie-Holmes, M. (1985). Journal of the Institute of Brewing, 91(5), 285-295.

Measurement of (1→3)(1→4)-β-D-glucan in malt, wort and beer.

McCleary, B. V. & Nurthen, E. (1986). Journal of the Institute of Brewing, 92(2), 168-173.

Enzymic hydrolysis and industrial importance of barley β-glucans and wheat flour pentosans.

McCleary, B. V., Gibson, T. S., Allen, H. & Gams, T. C. (1986). Starch, 38(12), 433-437.

Measurement of (1→3),(1→4)-β-D-glucan in barley and oats: A streamlined enzymic procedure.

McCleary, B. V. & Codd, R. (1991). Journal of the Science of Food and Agriculture, 55(2), 303-312.

Determination of β-glucan content of cereals with an amperometric glucose electrode.

Boyacı, İ., Şeker, U. & Mutlu, M. (2002). European Food Research and Technology, 215(6), 538-541.

Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study.

McCleary, B. V., Gibson, T. S. & Mugford, D. C. (1997). Journal of AOAC International, 80, 571-579.

Measurement of carbohydrates in grain, feed and food.

McCleary, B. V., Charnock, S. J., Rossiter, P. C., O’Shea, M. F., Power, A. M. & Lloyd, R. M. (2006). Journal of the Science of Food and Agriculture, 86(11), 1648-1661.

Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries.

Kamal-Eldin, A., Lærke, H. N., Knudsen, K. E. B., Lampi, A. M., Piironen, V., Adlercreutz, H., Katina, K., Poutanen, K. & Aman, P. (2009). Food & Nutrition Research, 53.

Profiling brewers' spent grain for composition and microbial ecology at the site of production.

Robertson, J. A., I'Anson, K. J. A., Treimo, J., Faulds, C. B., Brocklehurst, T. F., Eijsink, V. G. H. & Waldron, K. W. (2010). LWT-Food Science and Technology, 43(6), 890-896.

Enzymatic solubilization of brewers’ spent grain by combined action of carbohydrases and peptidases.

Treimo, J., Westereng, B., Horn, S. J., Forssell, P., Robertson, J. A., Faulds, C. B., Waldron, K. W., Buchert, J. & Eijsink, V. G. (2009). Journal of Agricultural and Food Chemistry, 57(8), 3316-3324.

Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread.

Andersson, R., Fransson, G., Tietjen, M. & Åman, P. (2009). Journal of agricultural and food chemistry, 57(5), 2004-2008.

Effects of wheat inclusion and xylanase supplementation of the diet on productive performance, nutrient retention, and endogenous intestinal enzyme activity of laying hens.

Mirzaie, S., Zaghari, M., Aminzadeh, S., Shivazad, M. & Mateos, G. G. (2012). Poultry science, 91(2), 413-425.

Waxy endosperm accompanies increased fat and saccharide contents in bread wheat (Triticum aestivum) grain.

Yasui, T. & Ashida, K. (2011). Journal of cereal science, 53(1), 104-111.

The influence of germination conditions on beta-glucan, dietary fibre and phytate during the germination of oats and barley.

Hübner, F., O’Neil, T., Cashman, K. D. & Arendt, E. K. (2010). European Food Research and Technology, 231(1), 27-35.

The Choice of Nutritionally Lucrative Flour Streams from Barley Milling Flow.

Velebna, N., Slukova, M., Honcu, I. & Prihoda, J. (2012). Procedia Engineering, 42, 1855-1862.

Determination of β-glucan in barley and oats by streamlined enzymic method: summary of collaborative study.

McCleary, B. V. & Mugford, D. C. (1997). Journal of AOAC International, 80(3), 580-583.

Wheat bread biofortification with rootlets, a malting by‐product.

Waters, D. M., Kingston, W., Jacob, F., Titze, J., Arendt, E. K. & Zannini, E. (2013). Journal of the Science of Food and Agriculture, 93(10), 2372-2383.

Arrangement of mixed-linkage glucan and glucuronoarabinoxylan in the cell walls of growing maize roots.

Kozlova, L. V., Ageeva, M. V., Ibragimova, N. N. & Gorshkova, T. A. (2014). Annals of Botany, 114(6), 1135-45.

Changes in relative molecular weight distribution of soluble barley beta-glucan during passage through the small intestine of pigs.

Holtekjølen, A. K., Vhile, S. G., Sahlstrøm, S., Knutsen, S. H., Uhlen, A. K., Åssveen, M. & Kjos, N. P. (2014). Livestock Science, 168, 102-108.

Chemical composition of hulled, dehulled and naked oat grains.

Biel, W., Jacyno, E. & Kawęcka, M. (2014). South African Journal of Animal Science, 44(2), 189-197.
To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction
Chapter 2: Theory of the Analytical Procedure
Chapter 3: Test Kit Booklet & Reagents
Chapter 4: Reagent Preparation
Chapter 5: Milling of Samples
Chapter 6: Weighing Samples
Chapter 7: Gelatinisation of Sample
Chapter 8: Lichenase Depolymerisation of Beta-Glucan
Chapter 9: pH Adjustment and Incubation of Beta-Glucosidase
Chapter 10: Glucose Determination (GOPOD Reagent)
Chapter 11: Calculations

Below you will find a link to our dedicated frequently asked questions section. Within this section you will find common questions and answers on a range of topics about the product.

FAQs