Bộ kit thử β-Glucan (Yeast-enzymatic)
Hãng sản xuất: Megazyme-Ireland
Code: K-EBHLG
- Bộ kit thử enzyme Beta-Glucan để phân tích và định lượng
1,3:1,6-beta-glucan trong nấm men"
- Số lượng sử dụng : 50 assays per kit
- Quy cách đóng gói: 1 bộ gồm:
+ Bottle 1: GlucazymeTM preparation (exo-1,3-β-glucanase, endo-1,3-β-glucanase, β-glucosidase and chitinase suspension), 2.2 mL. Ổn định ở 4°C > 4 năm
+ Bottle 2: GOPOD Reagent Buffer.Buffer (48 mL,
pH 7.4), p-hydroxybenzoic acid and sodium azide (0.4% w/v). Stable for > 4 years at 4°C.
+ Bottle 3: GOPOD Reagent Enzymes.Glucose oxidase
plus peroxidase and 4-aminoantipyrine. Freeze dried powder.
Stable for > 5 years at -20°C.
+ Bottle 4: D-Glucose standard solution(5 mL, 1.5 mg/mL)
in 0.2% w/v benzoic acid.
Stable for > 5 years atroom temperature.
+ Bottle 5: Control yeast β-glucan preparation(~ 2 g,
β-glucan content stated on the bottle label).
Stable for > 5 years at room temperature.
+ Bottle 6: Control starch preparation(~ 2 g, 96% starch dwb).
Stable for > 5 years at room temperature
Hãng sản xuất: Megazyme-Ireland
Code: K-EBHLG
- Bộ kit thử enzyme Beta-Glucan để phân tích và định lượng
1,3:1,6-beta-glucan trong nấm men"
- Số lượng sử dụng : 50 assays per kit
- Quy cách đóng gói: 1 bộ gồm:
+ Bottle 1: GlucazymeTM preparation (exo-1,3-β-glucanase, endo-1,3-β-glucanase, β-glucosidase and chitinase suspension), 2.2 mL. Ổn định ở 4°C > 4 năm
+ Bottle 2: GOPOD Reagent Buffer.Buffer (48 mL,
pH 7.4), p-hydroxybenzoic acid and sodium azide (0.4% w/v). Stable for > 4 years at 4°C.
+ Bottle 3: GOPOD Reagent Enzymes.Glucose oxidase
plus peroxidase and 4-aminoantipyrine. Freeze dried powder.
Stable for > 5 years at -20°C.
+ Bottle 4: D-Glucose standard solution(5 mL, 1.5 mg/mL)
in 0.2% w/v benzoic acid.
Stable for > 5 years atroom temperature.
+ Bottle 5: Control yeast β-glucan preparation(~ 2 g,
β-glucan content stated on the bottle label).
Stable for > 5 years at room temperature.
+ Bottle 6: Control starch preparation(~ 2 g, 96% starch dwb).
Stable for > 5 years at room temperature
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