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- 详细信息
- 文献和实验
- 技术资料
- 保质期：
> 1 year at 4°C
- 英文名：
L-Asparagine / L-Glutamine / Ammonia (Rapid) Assay Kit
- 库存：
1
- 供应商：
上海经科化学科技有限公司
- 保存条件：
4°C
- 规格：
100 Assays
L-天冬酰胺/L-谷氨酰胺/氨快速检测试剂盒介绍：
| Content: | 100 assays (50 of each) per kit |
| Shipping Temperature: | Ambient |
| Storage Temperature: | Short term stability: 2-8oC, Long term stability: See individual component labels |
| Stability: | > 6 months under recommended storage conditions |
| Analyte: | Ammonia, L-Asparagine, L-Glutamine |
| Assay Format: | Spectrophotometer, Microplate |
| Detection Method: | Absorbance |
| Wavelength (nm): | 340 |
| Signal Response: | Decrease |
| Linear Range: | 0.2 to 7.0 µg of ammonia, or 0.5 to 50 μg of L-asparagine or L-glutamine per assay |
| Limit of Detection: | 0.50 mg/L (L-asparagine), 0.54 mg/L (L-glutamine), 0.06 mg/L (ammonia) |
| Reaction Time (min): | ~ 20 min |
| Application examples: | Potatoes, potato products, vegetables, cereals and other materials (e.g. biological cultures, samples, etc.). |
| Method recognition: | Novel method |
- Extended cofactors stability. Dissolved cofactors stable for > 1 year at 4oC.
- Very rapid reaction due to use of uninhibited glutamate dehydrogenase
- All enzymes supplied as stabilised suspensions
- Only kit available
- Very cost effective
- 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
The L-Asparagine/L-Glutamine/Ammonia test kit is a novel method for the specific, convenient, cost effective and rapid measurement and analysis of L-asparagine, L-glutamine and ammonia as acrylamide precursors in the food industry, or as cell culture media/supernatant components, or in other materials.
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).
Browse our complete list of assay test kits.
L-天冬酰胺/L-谷氨酰胺/氨快速检测试剂盒说明书(PDF)请向客服索取！
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文献和实验1.Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes.
Bachir, N., Akkoum, H., Pujola, M., Sepulcre, F. & Haddarah, A. (2023). Food Science & Nutrition, In Press.
2.In vitro study of L-asparaginase enzyme activity by two yeast strains on food matrixes and the relative effect on fungal pathogens growth.
Di Francesco, A. (2022). Frontiers in Bioscience-Elite, 14(1), 6.
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