β-Glucanase Assay Kit (Malt and Microbial) 

β-Glucanase (Malt and Microbial) Assay Kit is suitable for the measurement and analysis of malt and bacterial β-glucanase and endo-1,4-β-glucanase.

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Content/size
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Price
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K-MBGL
100 assays per kit
$273.00

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Validation of Methods
Certification

RACI Standard Method

Colourimetric method for the determination of β-Glucanase
in malt, foodstuffs and fermentation products

Principle:
                                                (β-glucanase)
(1) Azo-Barley β-glucan (polymer) → Azo-barley β-glucan
                                                                      (fragments)


(2) Add alcohol; centrifuge to remove polymeric Azo-barley
     β-glucan


(3) Measure the absorbance of the supernatant solution

Kit size:                             100 assays
Method:                             Spectrophotometric at 590 nm
Reaction time:                   ~ 35 min
Detection limit:                 100 U/kg of malt
Application examples:
Malt extracts, wort, beer and other materials
Method recognition:    
RACI (Standard Method)

Advantages

  • Very cost effective
     
  • All reagents stable for > 2 years during use
     
  • Only kit available
     
  • Very specific
     
  • Simple format
     
  • Standard included

Novel approaches to the automated assay of β-glucanase and lichenase activity.

Mangan, D., Liadova, A., Ivory, R. & McCleary, B. V. (2016). Carbohydrate Research, 435, 162-172.

Soluble, dye-labeled polysaccharides for the assay of endohydrolases.

McCleary, B. V. (1988). Methods in Enzymology, 160, 74-86.

New developments in the measurement of α-amylase, endo-protease, β-glucanase and β-xylanase.

McCleary, B. V. & Monaghan, D. (2000). “Proceedings of the Second European Symposium on Enzymes in Grain Processing”, (M. Tenkanen, Ed.), VTT Information Service, pp. 31-38.

Measurement of dietary fibre components: the importance of enzyme purity, activity and specificity.

McCleary, B. V. (2001), “Advanced Dietary Fibre Technology”, (B. V. McCleary and L. Prosky, Eds.), Blackwell Science, Oxford, U.K., pp. 89-105.

Measurement of malt beta-glucanase.

McCleary, B. V. (1986). Proceedings of the 19th Convention of the Institute of Brewing (Aust. and N.Z. section), 181-187.

A soluble chromogenic substrate for the assay of (1→3)(1→4)-β-D-glucanase (lichenase).

McCleary, B. V. (1986). Carbohydrate Polymers, 6(4), 307-318.

Problems caused by barley beta-glucans in the brewing industry.

McCleary, B. V. (1986). Chemistry in Australia, 53, 306-308.

Assay of malt β-glucanase using azo-barley glucan: an improved precipitant.

McCleary, B. V. & Shameer, I. (1987). Journal of the Institute of Brewing, 93(2), 87-90.

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.

Malting of barley with combinations of Lactobacillus plantarum, Aspergillus niger, Trichoderma reesei, Rhizopus oligosporus and Geotrichum candidum to enhance malt quality.

Hattingh, M., Alexander, A., Meijering, I., van Reenen, C. A. & Dicks, L. M. T. (2014). International Journal of Food Microbiology, 173, 36-40.

Detection, localization, and variability of endogenous β-glucanase in wheat kernels.

Vatandoust, A., Ragaee, S., Wood, P. J., Tosh, S. M. & Seetharaman, K. (2012). Cereal Chemistry, 89(1), 59-64.

Effect of extraction conditions on yield, composition, and viscosity stability of barley β-glucan gum.

Burkus, Z. & Temelli, F. (1998). Cereal Chemistry, 75(6), 805-809.

Influence of germination time and temperature on the properties of rye malt and rye malt based worts.

Hübner, F., Schehl, B. D., Gebruers, K., Courtin, C. M., Delcour, J. A. & Arendt, E. K. (2010). Journal of Cereal Science, 52(1), 72-79.

Spectroscopic and chemical fingerprints in malted barley.

Tarr, A., Diepeveen, D. & Appels, R. (2012). Journal of Cereal Science, 56(2), 268-275.
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: Kit Content
Chapter 4: Reagent Preparation
Chapter 5: Milling of Samples
Chapter 6: Weighing Samples
Chapter 7: Enzyme Extraction
Chapter 8: Assay of Malt Beta Glucanase Activity
Chapter 9: Calculations