Lactose/Galactose Assay Kit (Rapid) 

The Lactose/Galactose (Rapid) test kit is used for the rapid test of lactose, D-galactose and L-arabinose in food and plant products. Galactose dehydrogenase can be used the measurement and analysis of both D-galactose and L-arabinose. Suitable for the analysis of lactose in “low-lactose” or “lactose-free” samples which contain high levels of monosaccharides. 

Product Code
Content/size
Stock
Price
Qty
K-LACGAR
115 assays per kit
$400.00

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UV-method for the determination of Lactose and D-Galactose in
foodstuffs, beverages and other materials

Principle:
                   (β-galactosidase)
(1) Lactose + H2O → β-D-galactose + D-glucose

            (galactose mutarotase)
(2) α-D-Galactose ↔ β-D-galactose

                    (β-galactose dehydrogenase)
(3) β-D-Galactose + NAD+ → D-galactonic acid + NADH + H+

Kit size:                             115 assays
Method:                            Spectrophotometric at 340 nm
Reaction time:                  ~ 15 min
Detection limit:                 2.96 mg/L (lactose)
Application examples:
Milk, dairy products (e.g. cream, milk / whey powder, cheese,
condensed milk and yogurt), foods containing milk (e.g. dietetic foods,
bakery products, baby food, chocolate, sweets and ice-cream), food
additives, feed, cosmetics, pharmaceuticals and other materials
(e.g. biological cultures, samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by AOAC, NBN,
DIN, GOST and IDF

Advantages

  • Very rapid reaction due to inclusion of galactose mutarotase (patented technology PCT / IE2004 / 00170)
     
  • Very competitive price (cost per test)
     
  • All reagents stable for > 2 years after preparation
     
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
     
  • Standard included

Lactose fermentation by Kombucha – a process to obtain new milk–based beverages.

Iličić, M., Kanurić, K., Milanović, S., Lončar, E., Djurić, M. & Malbaša, R. (2012). Romanian Biotechnological Letters, 17(1), 7013-7021.

The effect of transglutaminase on rheology and texture of fermented milk products.

Iličić, M. D., Milanović, S. D., Carić, M. Ð., Vukić, V. R., Kanurić, K. G., Ranogajec, M. I. & Hrnjez, D. V. (2013). Journal of Texture Studies, 44(2), 160-168.

Molecular characterization and solution properties of enzymatically tailored arabinoxylans.

Pitkänen, L., Tuomainen, P., Virkki, L. & Tenkanen, M. (2011). International Journal of Biological Macromolecules, 49(5), 963-969.

Analysis of the arabinoxylan arabinofuranohydrolase gene family in barley does not support their involvement in the remodelling of endosperm cell walls during development.

Laidlaw, H. K., Lahnstein, J., Burton, R. A., Fincher, G. B. & Jobling, S. A. (2012). Journal of Experimental Botany, 63(8), 3031-3045.

Bacterial nanocellulose‐reinforced arabinoxylan films.

Stevanic, J. S., Joly, C., Mikkonen, K. S., Pirkkalainen, K., Serimaa, R., Rémond, C., Toriz, G., Gatenholm, P., Tenkanen, M. & Salmén, L. (2011). Journal of Applied polymer science, 122(2), 1030-1039.

Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk.

Niro, S., Fratianni, A., Tremonte, P., Sorrentino, E., Tipaldi, L., Panfili, G. & Coppola, R. (2014). Journal of Dairy Science, 97(3), 1296-1304.

Simultaneous uptake of lignocellulose‐based monosaccharides by Escherichia coli.

Jarmander, J., Hallström, B. M. & Larsson, G. (2014). Biotechnology and Bioengineering, 111(6), 1108-1115.

Galactose can be an inducer for production of therapeutic proteins by auto-induction using E. coli BL21 strains.

Xu, J., Banerjee, A., Pan, S. H. & Li, Z. J. (2012). Protein Expression and Purification, 83(1), 30-36.

Production of an 18% protein liquid micellar casein concentrate with a long refrigerated shelf life.

Amelia, I. & Barbano, D. M. (2013). Journal of Dairy Science, 96(5), 3340-3349.

Production of bioethanol from effluents of the dairy industry by Kluyveromyces marxianus.

Zoppellari, F. & Bardi, L. (2013). New Biotechnology, 30(6), 607-613.

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