D-Gluconate Acid/D-Glucono-δ-lactone Assay Kit

The D-Gluconic Acid/D-Glucono-δ-lactone test kit is suitable for the specific measurement and analysis of D-gluconic acid/D-gluconolactone in foods and beverages.

Extended cofactors stability. Dissolved cofactors stable for > 1 year at 4oC.

Suitable for manual, auto-analyser and microplate formats.

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Product Code
Content/size
Stock
Price
Qty
K-GATE
60 assays (manual) / 600 assays (microplate)
/ 600 assays (auto-analyser)
$284.00

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UV-method for the determination of D-Gluconic Acid and
D-Glucono-δ-lactone in foodstuffs, beverages and other
materials

Principle:
                         (gluconate kinase)
(1) D-Gluconate + ATP → gluconate-6-phosphate + ADP

                         (gluconate-6-phosphate dehydrogenase)
(2) Gluconate-6-phosphate + NADP+ → ribulose-5-phosphate +
                                                                       NADPH + CO2 + H+


                                                  (pH 11)
(3) D-Glucono-δ-lactone + H2O → D-gluconate

Kit size:    60 assays (manual) / 600 (microplate)
                                           / 600 (auto-analyser)

The number of manual tests per kit can be doubled if all volumes are halved. 
This can be readily accommodated using the MegaQuantTM 
Wave
Spectrophotometer (D-MQWAVE).

Method:                            Spectrophotometric at 340 nm
Reaction time:                  ~ 6 min
Detection limit:                 0.792 mg/L
Application examples:
Wine, meat, processed meat (e.g. additives), fruit juice, dairy products,
pharmaceuticals, paper and other materials (e.g. biological cultures,
samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by ISO,
DIN and GOST

Advantages

  • All reagents stable for > 2 years after preparation
     
  • Very competitive price (cost per test)
     
  • Very rapid reaction
     
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
     
  • Standard included
     
  • Extended cofactors stability
     
  • Suitable for manual, microplate and auto-analyser formats

Grape and wine analysis: Oenologists to exploit advanced test kits.

Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.

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.

Interaction of Nectarin 4 with a fungal protein triggers a microbial surveillance and defense mechanism in nectar.

Harper, A. D., Stalnaker, S. H., Wells, L., Darvill, A., Thornburg, R. & York, W. S. (2010). Phytochemistry, 71(17-18), 1963-1969.

The LysR transcription factor, HexS, is required for glucose inhibition of prodigiosin production by Serratia marcescens.

Stella, N. A., Fender, J. E., Lahr, R. M., Kalivoda, E. J. & Shanks, R. M. (2012). Advances in Microbiology, 2(4).

Modeling of Continuous Gluconic Acid Production by Fermentation.

Fatmawati, A. & Agustriyanto, R. (2010). Science Journal. 1(1), 82-89.

Genetic diversity of phosphate-solubilizing peanut (Arachis hypogaea L.) associated bacteria and mechanisms involved in this ability.

Anzuay, M. S., Frola, O., Angelini, J. G., Ludueña, L. M., Fabra, A. & Taurian, T. (2013). Symbiosis , 60(3), 143-154.

Aerobic deconstruction of cellulosic biomass by an insect-associated Streptomyces.

Takasuka, T. E., Book, A. J., Lewin, G. R., Currie, C. R. & Fox, B. G. (2013). Scientific Reports, 3.

Serratia marcescens quinoprotein glucose dehydrogenase activity mediates medium acidification and inhibition of prodigiosin production by glucose.

Fender, J. E., Bender, C. M., Stella, N. A., Lahr, R. M., Kalivoda, E. J. & Shanks, R. M. (2012). Applied and Environmental Microbiology, 78(17), 6225-6235.

Applying systems biology tools to study n‐butanol degradation in Pseudomonas putida KT2440.

Vallon, T., Simon, O., Rendgen‐Heugle, B., Frana, S., Mückschel, B., Broicher, A., Siemann-Herzberg, M., Pfannenstiel, J., Hauer, B., Huber, A., Breuer, M. & Breuer, M. (2015). Engineering in Life Sciences, 15(8), 760-771.

Rapid Assessment of Gray Mold (Botrytis cinerea) Infection in Grapes Using Biosensors System.

Cinquanta, L., Albanese, D., De Curtis, F., Malvano, F., Crescitelli, A. & Di Matteo, M. (2015). American Journal of Enology and Viticulture, 66(4).

Revalorization of strawberry surpluses by bio-transforming its glucose content into gluconic acid.

Cañete-Rodríguez, A. M., Santos-Dueñas, I. M., Jiménez-Hornero, J. E., Torija-Martínez, M. J., Mas, A. & García-García, I. (2016). Food and Bioproducts Processing, 99, 188-196.

An approach for estimating the maximum specific growth rate of Gluconobacter japonicus in strawberry purée without cell concentration data.

Cañete-Rodríguez, A. M., Santos-Dueñas, I. M., Jiménez-Hornero, J. E., Torija-Martínez, M. J., Mas, A. & García-García, I. (2016). Biochemical Engineering Journal, 105, 314-320.
The training video below demonstrates some general principles of wine analysis.

To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction
Chapter 2: MegaQuant Assay Format
Chapter 3: Manual Format – Recording Spectrophotometer
Chapter 4: Manual Format –Non Recording Spectrophotometer
Chapter 5: Autoanalyser Format
Chapter 6: Liquid Ready Reagents
Chapter 7: Sample Preparation/PVPP Treatment

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