Maltose/Sucrose/D-Glucose Assay Kit

The Maltose/Sucrose/D-Glucose Assay Kit is suitable for the measurement and analysis of maltose, sucrose and D-glucose in plant and food products.

Product Code
Content/size
Stock
Price
Qty
K-MASUG
100 assays (34 of each) per kit
$253.00

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UV-method for the determination of Maltose, Sucrose and D-Glucose in foodstuffs, beverages and other materials

Principle:
                    (α-glucosidase)
(1) Maltose + H2O → 2D-glucose

                     (β-fructosidase)
(2) Sucrose + H2O → D-glucose + D-fructose

                          (hexokinase)
(3) D-Glucose + ATP → G-6-P + ADP

      (glucose-6-phosphate dehydrogenase)
(4) G-6-P + NADP+ → gluconate-6-phosphate + NADPH + H+

Kit size:                             34 assays of each
Method:                            Spectrophotometric at 340 nm
Reaction time:                  ~ 25 min
Detection limit:                1.5 mg/L
Application examples:
Beer, fruit juices, soft drinks, milk, jam, honey, dietetic foods, baby
foods, bread, sugar products, bakery products, candies, desserts,
confectionery, chocolate, ice-cream, fruit and vegetables, condiments,
tobacco, cosmetics, pharmaceuticals, paper and other materials
(e.g. biological cultures, samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by AOAC, EN,
NEN, NF, DIN, GOST, OIV, IFU, AIJN and MEBAK

Advantages

  • Very competitive price (cost per test)
     
  • All reagents stable for > 2 years after preparation
     
  • Rapid reaction
     
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
     
  • Standard included

Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods.

Amagloh, F. K., Mutukumira, A. N., Brough, L., Weber, J. L., Hardacre, A. & Coad, J. (2013). Food & Nutrition Research, 57.

Towards a FRET-based immunosensor for continuous carbohydrate monitoring.

Engström, H. A., Andersson, P. O., Gregorius, K. & Ohlson, S. (2008). Journal of Immunological Methods, 333(1-2), 107-114.

Process modelling and technology evaluation in brewing.

Muster-Slawitsch, B., Hubmann, M., Murkovic, M. & Brunner, C. (2014). Chemical Engineering and Processing: Process Intensification, 84, 98-108.

Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content.

Canonico, L., Agarbati, A., Comitini, F. & Ciani, M. (2016). Food microbiology, 56, 45-51.

Antiglycemic Effect of Water Extractable Arabinoxylan from Wheat Aleurone and Bran.

Malunga, L. N., Izydorczyk, M. & Izydorczyk, M. (2017). Journal of Nutrition and Metabolism, Article ID 5784759.

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