Fructan HK Assay Kit

Fructan HK Assay Kit

Catalog Number:
CMK1462197MEG
Mfr. No.:
K-FRUCHK
Price:
$675
  • Size:
    50 assays per kit
    Quantity:
    Add to Cart:
      • Overview
        • The Fructan HK test kit is suitable for the specific measurement and analysis of all fructo-oligosaccharides (reducing and non-reducing) and of fructan polysaccharides but is not suitable for the analysis of samples containing high levels of D-glucose, D-fructose, sucrose or maltose.

          Please contact us at for specific academic pricing.

      • Properties
        • Details
          Limit of Detection: 1g/100g
          Storage
          Short term stability: 2-8°C
          Long term stability: See individual component labels
          Stability
          > 2 years under recommended storage conditions

          * For research use only.

      • Applications
        • Application Description
          Flours, plant materials (e.g. onion), food products and other materials.
      • Reference
        • 1.Measurement of carbohydrates in grain, feed and food. McCleary, B. V., Charnock, S. J., Rossiter, P. C., O’Shea, M. F., Power, A. M. & Lloyd, R. M. (2006). Journal of the Science of Food and Agriculture, 86(11), 1648-1661.
          2.Measurement of total fructan in foods by enzymatic/spectrophotometric method: Collaborative study. McCleary, B. V., Murphy, A. & Mugford, D. C. (2000). Journal of AOAC International, 83(2), 356-364.
          3.Measurement of inulin and oligofructan. McCleary, B. V. & Blakeney, A. B. (1999). Cereal Foods World, 44, 398-406.
          4.Measurement of inulin and inulin-degrading enzymes. McCleary, B. V. (1998). “Proceedings of the Seventh Seminar on Inulin”, (A. Fuchs and A. Van Laere, Eds.), European Fructan Association, pp. 36-45.
          5.Fructans-Analytical approaches to a fibre that ferments. Blakeney, A. B., McCleary, B. V. & Mugford, D. C. (1997). Chemistry in Australia, 17-19.
          6.Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study. McCleary, B. V., Gibson, T. S. & Mugford, D. C. (1997). Journal of AOAC International, 80, 571-579.
          7.Enzymic analysis of the fine structure of galactomannans. McCleary, B. V. (1994). “Methods in Carbohydrate Chemistry”, Vol. X, (J. N. BeMiller, D. J. Manners and R. J. Sturgeon, Eds.), John Wiley & Sons Inc., pp. 175-182.
          8.Rheological properties and characterisation of some bioactive components in flours made of different coloured sweet potato (Ipomoea batatas L.) genotypes. Mihály-Langó, B., Ács, K., Berényi, A., Maróti Tóth, K., Táborosi Ábrahám, Z., Gáll, T. & Ács, E. (2023). Acta Alimentaria, 52(4), 570-578.
          9.Alteration of Carbohydrate Metabolism in Fusarium Infected Wheat Kernels Treated with Fungicides and Its Relation to Baking Technological Parameters and Deoxynivalenol Contamination. Acs, K., Varga, M., Szekeres, A., Salgo, A., Lantos, C., Bekes, F., Pauk, J. & Mesterhazy, A. (2023). Agriculture, 13(4), 868.
          10.Fibre and short-chain carbohydrate composition in rye varieties, novel industrial milling fractions and breads. Szentmiklóssy, M. K. J., Jaksics, E., Farkas, A., Pusztai, É., Kemény, S., Németh, R. & Tömösközi, S. (2023). Acta Alimentaria, 52(2), 177-189.
          11.FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective. Ispiryan, L., Zannini, E. & Arendt, E. K. (2022). Comprehensive Reviews in Food Science and Food Safety, 21(2), 1491-1516.
          12.Tritordeum breads are well tolerated with preference over gluten‐free breads in non‐celiac wheat‐sensitive patients and its consumption induce changes in gut bacteria. Sánchez‐León, S., Haro, C., Villatoro, M., Vaquero, L., Comino, I., González‐Amigo, A. B., Vivas, S., Pastor, J., Sousa, C., Landa, B. B. & Barro, F. (2021). Journal of the Science of Food and Agriculture, 101(8), 3508-3517.
          13.Reducing FODMAPs and improving bread quality using type II sourdough with selected starter cultures. Menezes, L. A. A., De Marco, I., Neves Oliveira dos Santos, N., Costa Nunes, C., Leite Cartabiano, C. E., Molognoni, L., de Melo Pereira, G. V., Daguer, H. & De Dea Lindner, J. (2021). International Journal of Food Sciences and Nutrition, 1-11.
          14.β-fructosidase FosE activity in Lactobacillus paracasei regulates fructan degradation during sourdough fermentation and total FODMAP levels in steamed bread. Fang, S., Yan, B., Tian, F., Lian, H., Zhao, J., Zhang, H., Chen, W. & Fan, D. (2021). LWT, 145, 111294.
          15.Nutritional profile of rodent diets impacts experimental reproducibility in microbiome preclinical research. Tuck, C. J., De Palma, G., Takami, K., Brant, B., Caminero, A., Reed, D. E., Muir, J. G., Gibson, P. R., Winterborn, A., Verdu, E. F., Bercik, P. & Vanner, S. (2020). Scientific Reports, 10(1), 1-13.

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