Raffinose/D-Galactose Assay Kit

Raffinose/D-Galactose Assay Kit

Catalog Number:
CMK1462182MEG
Mfr. No.:
K-RAFGA
Price:
$568
  • Size:
    120 assays per kit
    Quantity:
    Add to Cart:
      • Overview
        • The Raffinose/D-Galactose test kit allows for the specific and rapid measurement of raffinose and D-galactose in plant materials and food products.
          Note for Content: 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).

          Please contact us at for specific academic pricing.

      • Properties
        • Details
          Limit of Detection: 21mg/L
          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
          Cereal flours, soybean flour, by-products of sucrose manufacture 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 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.
          3.Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture. Arora, K., Tlais, A. Z. A., Augustin, G., Grano, D., Filannino, P., Gobbetti, M. & Di Cagno, R. (2023). LWT, 177, 114566.
          4.Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient. Perri, G., Miani, M. G., Amendolagine, G., Pontonio, E. & Rizzello, C. G. (2022). LWT, 163, 113566.
          5.Ability of yeast metabolic activity to reduce sugars and stabilize betalains in red beet juice. Dygas, D., Nowak, S., Olszewska, J., Szymańska, M., Mroczyńska-Florczak, M., Berłowska, J., Dziugan, P. & Kręgiel, D. (2021). Fermentation, 7(3), 105.
          6.Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria. Schettino, R., Pontonio, E., Gobbetti, M. & Rizzello, C. G. (2020). Microorganisms, 8(9), 1322.
          7.Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours. De Pasquale, I., Pontonio, E., Gobbetti, M. & Rizzello, C. G. (2020). International Journal of Food Microbiology, 316, 108426.
          8.The growth of different probiotic microorganisms in soymilk from different soybean varieties and their effects on antioxidant activity and oligosaccharide content. Niyibituronasa, M., Onyango, A., Gaidashova, S., Imathiu, S., De Boevre, M., Leenknecht, D., Neirnck, E., De Saeger, S., Vermeir, P. & Raes, K. (2019). Journal of Food Research, 8(1), 41-51.
          9.Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta. Schettino, R., Pontonio, E. & Rizzello, C. G. (2019). Foods, 8(12), 604.
          10.Arabidopsis galactinol synthases 1 (AtGOLS1) negatively regulates seed germination. Jang, J. H., Shang, Y., Kang, H. K., Kim, S. Y., Kim, B. H. & Nam, K. H. (2018). Plant Science, 267, 94-101.
          11.Fermentation and enzymatic treatment of pea for turkey nutrition. Boroojeni, F. G., Kozłowski, K., Jankowski, J., Senz, M., Wiśniewska, M., Boros, D., Drażbo, A. & Zentek, J. (2018). Animal Feed Science and Technology, In Press.
          12.The effects of fermentation and enzymatic treatment of pea on nutrient digestibility and growth performance of broilers. Boroojeni, F. G., Senz, M., Kozłowski, K., Boros, D., Wisniewska, M., Rose, D., Männer, K. & Zentek, J. (2017). Animal, 1-10.
          13.Effects of a brown beans evening meal on metabolic risk markers and appetite regulating hormones at a subsequent standardized breakfast: a randomized cross-over study. Nilsson, A., Johansson, E., Ekström, L. & Björck, I. (2013). PloS One, 8(4), e59985.
          14.Acidic α-galactosidase is the most abundant nectarin in floral nectar of common tobacco (Nicotiana tabacum). Zha, H. G., Flowers, V. L., Yang, M., Chen, L. Y. & Sun, H. (2012). Annals of botany, 109(4), 735-745.
          15.Viscozyme L action on soy slurry affects carbohydrates and antioxidant properties of silken tofu. Rosset, M., Prudencio, S. H. & Beléia, A. D. P. (2012). Food Science and Technology International, 18(6), 531-538.

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