Raffinose/Sucrose/D-Glucose Assay Kit

Raffinose/Sucrose/D-Glucose Assay Kit

Catalog Number:
CMK1462183MEG
Mfr. No.:
K-RAFGL
Price:
$569
  • Size:
    120 assays of each per kit
    Quantity:
    Add to Cart:
      • Overview
        • The Raffinose/Sucrose/D-Glucose test kit is for the measurement and analysis of D-glucose, sucrose and raffinose, stachyose and verbascose in seeds and seed meals. Based on the measurement of D-glucose on enzymic hydrolysis of raffinose, stachyose and verbascose to D-glucose, D-fructose and D-galactose.

          Please contact us at for specific academic pricing.

      • Properties
        • Details
          Limit of Detection: 100mg/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
          Analysis of grain legumes and other materials containing raffinose, stachyose and verbascose.
      • 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.Decorticated lentil malt flour: production process and use. Cimini, A., Poliziani, A. & Moresi, M. (2023). Chemical Engineering Transactions, 102, 121-126.
          4.Cooking and Nutritional Characteristics of Malted Chickpeas. Cimini, A., Poliziani, A., Morgante, L. & Moresi, M. (2023). Chemical Engineering Transactions, 102, 343-348.
          5.Comparative analysis of the prebiotic effect of Fructooligosaccharides and Raffinose oligosaccharides on nutraceutical and sensory properties of soymilk fermented with mixed cultures of Lacticaseibacillus rhamnosus and Weissella confusa 30082b. Sasi, M., Kumar, S., Tomar, G. S., Mishra, J., Arpitha, S. R., Kaushik, P., Vinayaka, Krishnan, V., Rana, V., Shakeel, N., Saha, S., Anil Dahuja, A. & Dahuja, A. (2023). Research Square, In Press
          6.Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements. Cappello, C., Tlais, A. Z. A., Acin-Albiac, M., Lemos Junior, W. J. F., Pinto, D., Filannino, P., Rinaldi, F., Gobbetti, M. & Di Cagno, R. (2023). Nutrients, 15(6), 1306.
          7.Physicochemical characteristics of three potato cultivars grown in different cultivation periods. Kim, J., Park, H. S. K. H. Y., Choi, H. S. & Sim, E. (2023). Journal of Food Composition and Analysis, 119, 105215.
          8.Spatio-temporal expression pattern of Raffinose Synthase genes determine the levels of Raffinose Family Oligosaccharides in peanut (Arachis hypogaea L.) seed. Sanyal, R., Pradhan, B., Jawed, D. M., Tribhuvan, K. U., Dahuja, A., Kumar, M., Singh, B. K., Mangrauthia, S. K., Singh, A. K., Sharma, T. R., Pattanayak, A. & Bishi, S. K. (2023). Scientific Reports, 13(1), 795.
          9.Potential of sequential pearling to explore macronutrient distribution across faba beans (Vicia faba L.) for chemical-free hybrid fractionation. Jeganathan, B., Gao, J., Vasanthan, T. & Temelli, F. (2022). Journal of Food Composition and Analysis, 112, 104695.
          10.Common bean baked snack consumption reduces Apolipoprotein B-100 levels: A randomized crossover trial. Escobedo, A., Rivera-León, E. A., Luévano-Contreras, C., Urías-Silvas, J. E., Luna-Vital, D. A., Morales-Hernández, N. & Mojica, L. (2021). Nutrients, 13(11), 3898.
          11.Characteristics of soy protein prepared using an aqueous ethanol washing process. Peng, Y., Kyriakopoulou, K., Ndiaye, M., Bianeis, M., Keppler, J. K. & Van der Goot, A. J. (2021). Foods, 10(9), 2222.
          12.The Influence of Seed Production Environment on Seed Development and Quality of Soybean (Glycine max (L.) Merrill). Weerasekara, I., Sinniah, U. R., Namasivayam, P., Nazli, M. H., Abdurahman, S. A. & Ghazali, M. N. (2021). Agronomy, 11(7), 1430.
          13.Starch molecular configuration and starch-sugar homeostasis: Key determinants of sweet sensory perception and starch hydrolysis in pearl millet (Pennisetum glaucum). Krishnan, V., Awana, M., Singh, A., Goswami, S., Vinutha, T., Kumar, R. R., Singh, S. P., Sathyavathi, T., Sachdev, A. & Praveen, S. (2021). International Journal of Biological Macromolecules, 183, 1087-1095.
          14.Extruded chickpea flour sequentially treated with alcalase and α‐amylase produce dry instant beverage powders with enhanced yield and nutritional properties. Silvestre‐De‐León, R., Espinosa‐Ramírez, J., Pérez‐Carrillo, E. & Serna‐Saldívar, S. O. International Journal of Food Science & Technology, In Press.
          15.Autoclaving and extrusion improve the functional properties and chemical composit

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