D-Glucose Assay Kit (GOPOD Format)

The D-Glucose test kit contains high purity reagents for the measurement and analysis of D-glucose in cereal extracts and for use in combination with other Megazyme kits.

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K-GLUC
660 assays per kit
$247.00

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Colourimetric method for the determination of D-Glucose in
foodstuffs, beverages and other materials

Principle:
                                (glucose oxidase)
(1) D-Glucose + H2O + O2 → D-gluconate + H2O2

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

Kit size:                             660 assays
Method:                             Spectrophotometric at 510 nm
Reaction time:                   ~ 20 min
Detection limit:                  100 mg/L
Application examples:
Wine, beer, fruit juices, soft drinks, milk, jam, dietetic foods, bakery
products, candies, fruit and vegetables, tobacco, cosmetics, pharmaceuticals,
feed, paper and other materials (e.g. biological cultures, samples, etc.)
Method recognition:    
Widely used and accepted in clinical chemistry and food analysis

Advantages

  • All reagents stable for > 12 months after preparation
     
  • Very competitive price (cost per test)
     
  • Simple format
     
  • Standard included

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

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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.

Enhanced activity of ADP glucose pyrophosphorylase and formation of starch induced by Azospirillum brasilense in Chlorella vulgaris.

Choix. F. J., Bashan, Y., Mendoza, A. & de-Bashan, L. E. (2014). Journal of Biotechnology, 177, 22-34.

In vitro hypoglycemic effects of different insoluble fiber-rich fractions prepared from the peel of Citrus sinensis L. cv. Liucheng

Chau, C. F., Huang, Y. L. & Lee, M. H. (2003). Journal of Agricultural and Food Chemistry, 51(22), 6623-6626.

Dietary fibers from mushroom sclerotia: 3. In vitro fermentability using human fecal microflora.

Wong, K. H., Wong, K. Y., Kwan, H. S. & Cheung, P. C. K. (2005). Journal of Agricultural and Food Chemistry, 53(24), 9407-9412.

Potential hypoglycaemic effects of insoluble fibres isolated from foxtail millets [Setaria italica (L.) P. Beauvois].

Bangoura, M. L., Nsor‐Atindana, J., Zhu, K., Tolno, M. B., Zhou, H. & Wei, P. (2013). International Journal of Food Science & Technology, 48(3), 496-502.

A high-throughput platform for screening milligram quantities of plant biomass for lignocellulose digestibility.

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Effects of gamma irradiation on starch digestibility of rice with different resistant starch content.

Shu, X., Xu, J., Wang, Y., Rasmussen, S. K. & Wu, D. (2013). International Journal of Food Science & Technology, 48(1), 35-43.

Anatomical, chemical, and biochemical characterization of cladodes from prickly pear [Opuntia ficus-indica (L.) Mill.].

Ginestra, G., Parker, M. L., Bennett, R. N., Robertson, J., Mandalari, G., Narbad, A., Lo Curto, R. B., Bisignano, G., Faulds, C. B. & Waldron, K. W. (2009). Journal of Agricultural and Food Chemistry, 57(21), 10323-10330.

Structure and digestibility of endosperm water-soluble α-glucans from different sugary maize mutants.

Miao, M., Li, R., Jiang, B., Cui, S. W., Lu, K. & Zhang, T. (2014). Food Chemistry, 143, 156-162.

Enhanced accumulation of starch and total carbohydrates in alginate-immobilized Chlorella spp. induced by Azospirillum brasilense: II. Heterotrophic conditions.

Choix, F. J., de-Bashan, L. E. & Bashan, Y. (2012). Enzyme and Microbial Technology, 51(5), 300-309.

In vitro starch digestibility, estimated glycemic index and antioxidant potential of Taro (Colocasia esculenta L. Schott) corm.

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Hydrothermal treatment of oleaginous yeast for the recovery of free fatty acids for use in advanced biofuel production.

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Effects of heat treatment and moisture contents on interactions between Lauric acid and starch granules.

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Q1. There is an issue with the performance of the kit; the results are not as expected.

Q2. I have some questions regarding the Glucose Oxidase and peroxidase in the Glucose Assay Kit. At what optimal pH do the enzymes work? Does the sample that is added to the enzyme mix show incorrect results if it is outside a certain pH range?

Q3. What is the linear range of the Glucose Assay Kit?

Q4. I have some questions on your Glucose Assay Kit. Is the colour stable at room temperature? Does the reaction continue if not read within 20 minutes?

Q5. Please let us know the lower limit of detection of measuring glucose using your Glucose Assay Kit (mg/mL).

Q6. Should the pH of the sample be adjusted even for samples in acidic media?

Q7. Sometimes a negative absorbance change is obtained for the blank samples, is this normal? Should the real value (negative absorbance change) or “0” be used in the calculation of results?

Q9. The temperature for the Glucose Assay Procedure (40 or 50˚C)-is this for incubation of the mix or reading the results at the spectrophotometer? Could I read the results at room temperature?

Q10. Can oligosaccharides or polysaccharides be measured using the kit assay?

The training video below demonstrates some general principles of wine analysis. DVDs can be requested free of charge by simply adding a note to your online order.

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