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MAK011

Sigma-Aldrich

Galactose and Lactose Assay Kit

sufficient for 100 colorimetric or fluorometric tests

Sinonimo/i:

Galactose and Lactose Colorimetric/Fluorometric Assay Kit

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About This Item

Codice UNSPSC:
12161503
NACRES:
NA.84

impiego

sufficient for 100 colorimetric or fluorometric tests

Metodo di rivelazione

colorimetric
fluorometric

Temperatura di conservazione

−20°C

Descrizione generale

Lactose is a disaccharide containing one galactose and one glucose molecule.[1] Lactose is the major sugar in the milk of most species, typically present between 2-8%.[1] The enzyme lactase hydrolyzes lactose to its constituent monosaccharides.[2] Galactose is a simple monosaccharide that serves as an energy source and as an essential component of glycolipids and glycoproteins.[3] Galactose contributes to energy metabolism via its conversion to glucose by the enzymes that constitute the Leloir pathway. Defects in the genes encoding these proteins leads to the metabolic disorder galactosemia.[4]

Applicazioni

Galactose and lactose assay kit has been used in the measurement of lactose/galactose concentration in milk/lactose-free milk[5] and to estimate the saccharides concentrations measured with the biosensor.[6]

Compatibilità

Suitable for use with various biological samples including serum, plasma, other body fluids, food, and growth media.

Principio

In this assay kit, galactose is oxidized by galactose oxidase resulting in a colorimetric (570 nm)/ fluorometric (λex = 535 nm/λem = 587 nm) product, proportional to the galactose present. To detect lactose, lactose is hydrolyzed by lactase to generate free galactose, which is then measured (total galactose). The lactose level is equal to total galactose minus free galactose.

Prodotti correlati

Pittogrammi

Health hazard

Avvertenze

Danger

Indicazioni di pericolo

Classi di pericolo

Aquatic Chronic 3 - Resp. Sens. 1 - Skin Sens. 1

Codice della classe di stoccaggio

10 - Combustible liquids

Punto d’infiammabilità (°F)

188.6 °F - closed cup

Punto d’infiammabilità (°C)

87 °C - closed cup


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Emery and Rimoin's Principles and Practice of Medical Genetics (2013)
Complex Carbohydrates Are Formed by Linkage of Monosaccharides
Berg JM, et al.
Biochemistry (5th Edition) (2002)
Determination of Different Saccharides Concentration by Means of a Multienzymes Amperometric Biosensor
Marianna P and Maria L
Journal of Sensors, 2017 (2017)
Martyn B
Chillied Foods ( Third Edition) (2008)

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