K bglu kit

Manufactured by Megazyme

Sourced in Ireland

The K-BGLU kit is a laboratory product designed to quantify β-glucosidase activity. It provides the necessary reagents and protocols to measure the enzymatic activity of β-glucosidase in various samples.

Automatically generated - may contain errors

Lab products found in correlation

K fruc kit, by Megazyme (4 mentions) K rstar kit, by Megazyme (2 mentions) K amyl kit, by Megazyme (1 mentions) D glucose, by Megazyme (1 mentions)

Close spelling variants of this product

K-BGLU (8 citations)

6 protocols using k bglu kit

Quantifying Starch and Beta-Glucans in Cereal Grains

Check if the same lab product or an alternative is used in the 5 most similar protocols

For frozen samples, all filled grains from one side of the rachis were pooled while kept frozen. Grains were lyophilized at −15�C for 5 d followed by 24 h at room temperature. All grains from matured, dried samples were lyophilized at room temperature (24 h). Dried grains were crushed, cooled in liquid nitrogen and ground to flour in a SPEX SamplePrep2010 Geno/Grinder� (Metuchen, New Jersey, USA).
Determination of total starch was done using the AA/AMG kit from Megazyme (Bray, Ireland). D-Glucose (1 mg/ml) and Regular Maize Starch from Megazyme (Bray, Ireland) served as controls. Amylose content and amylose: amylopectin ratio was determined using the K-AMYL kit (Megazyme, Ireland). β-glucans were quantified using the K-BGLU kit (Megazyme, Ireland). Five milligram aliquots of flour were used, otherwise manufacturer’s recommendations were followed. Grubbs test for outliers, ANOVA and ANCOVA were made using XLSTAT add-on for Microsoft Excel (Addinsoft, New York, NY, USA). ANOVA was applied to mature samples and ANCOVA to distinct stages during development (HT: 240–393�Cd; recovery: 384–601�Cd; desiccation: 464–681�Cd). For samples taken during development n = 3, for samples taken at maturity n = 5 plants were used for measurements.

Cuesta-Seijo J.A., De Porcellinis A.J., Valente A.H., Striebeck A., Voss C., Marri L., Hansson A., Jansson A.M., Dinesen M.H., Fangel J.U., Harholt J., Popovic M., Thieme M., Hochmuth A., Zeeman S.C., Mikkelsen T.N., J�rgensen R.B., Roitsch T.G., M�ller B.L, & Braumann I. (2019). Amylopectin Chain Length Dynamics and Activity Signatures of Key Carbon Metabolic Enzymes Highlight Early Maturation as Culprit for Yield Reduction of Barley Endosperm Starch after Heat Stress. Plant and Cell Physiology, 60(12), 2692-2706.

+ Open protocol

+ Expand

Quantifying Mixed-Linkage β-Glucan

Check if the same lab product or an alternative is used in the 5 most similar protocols

β-glucan was determined using the mixed-linkage β-glucan assay (K-BGLU) kit from Megazyme (Wicklow, Ireland) adapting the procedures for each type of sample (flour, toasted, and liquid samples) as specified in the assay protocol. β-glucan analyses were carried out in duplicate and the results are presented as mean values.

Martínez-Subirà M., Meints B., Tomasino E, & Hayes P. (2024). Effects of roasting and steeping on nutrients and physiochemical compounds in organically grown naked barley teas. Food Chemistry: X, 22, 101385.

+ Open protocol

+ Expand

Comprehensive Breads Composition Analysis

Check if the same lab product or an alternative is used in the 5 most similar protocols

Crisp breads were milled with a cyclone sample mill (Retsch, Haan, Germany). Extractable and unextractable DF content and composition were analyzed according to the Uppsala method [27 (link)]. β-glucan was analyzed using a K-BGLU kit (Megazyme, Bray, Ireland) [28 ] and fructan content using a K-FRUC kit (Megazyme, Bray, Ireland) [29 (link)] (Table 3). Content of arabinoxylan and arabino-galactan was calculated assuming an arabinose/galactose ratio of 0.69 in extractable arabinogalactan [30 ]. Total fat, protein (Table 1) and amino acid composition (Table 4) were analyzed by a certified commercial testing laboratory (Eurofins, Lidköping, Sweden) using the Schmid-Bondzynski-Ratzlaff method [31 ], the Kjeldahl method with conversion factor 6.25 and ISO 13903:2005/13904:2005 respectively.

Johansson D.P., Lee I., Risérus U., Langton M, & Landberg R. (2015). Effects of Unfermented and Fermented Whole Grain Rye Crisp Breads Served as Part of a Standardized Breakfast, on Appetite and Postprandial Glucose and Insulin Responses: A Randomized Cross-over Trial. PLoS ONE, 10(3), e0122241.

+ Open protocol

+ Expand

Detailed Characterization of Food Fibers

Check if the same lab product or an alternative is used in the 5 most similar protocols

Samples were milled with a cyclone sample mill (Retsch, Haan, Germany). Samples with high water content (WB, sRB, RP) were freeze-dried prior to milling. RP was prepared as described above and immediately frozen in liquid nitrogen before freeze-drying. Extractable and unextractable dietary fibre content and composition were analysed according to the Uppsala method [18 (link)]. Content of arabinoxylan and arabinogalactan was calculated assuming an arabinose/galactose ratio of 0.69 in extractable arabinogalactan [19 (link)]. β-glucan, fructan and resistant starch content was analysed using a K-BGLU kit [20 (link)], a K-FRUC kit [21 (link)], and a K-RSTAR kit [22 (link)], respectively (Megazyme, Bray, Ireland). Calcofluor average molecular weight of β-glucan (M_cf) was analysed using size exclusion chromatography with fluorescence detection [23 (link)]. Crude fat was determined according to the method described in the Official Journal of the European Communities [24 ] and protein according to the Kjeldahl method (N × 6.25) [25 ]. Dry content was determined by drying the samples at 105 °C for 16 h according to AACC method 44-15A.

Johansson D.P., Gutiérrez J.L., Landberg R., Alminger M, & Langton M. (2017). Impact of food processing on rye product properties and their in vitro digestion. European Journal of Nutrition, 57(4), 1651-1666.

+ Open protocol

+ Expand

Detailed Analysis of Bread Composition

Check if the same lab product or an alternative is used in the 5 most similar protocols

Chemical composition of bread samples and of substrates derived from the bread samples was analyzed in duplicate, with the results presented on a dry weight basis after drying at 105 °C for 16 h. Dietary fiber content and composition were analyzed according to the AOAC Method 994.13^{34 (link)}, with previously described modifications^{35 (link)} to analyze the extractable and non-extractable dietary fiber separately. For the analysis of substrates, sample amount of 75 mg was used. The β-glucan content was analyzed with K-BGLU kit (Megazyme) as described previously^{36 (link)}. The fructan content was determined with a K-FRUC kit (Megazyme) as previously described^{37 (link)}, with modifications described in Supplementary methods online. Starch content was analyzed enzymatically according to a previously published method³⁸. Protein content was analyzed according to the Kjeldahl method³⁹ as Kjeldahl-N × 6.25. Fat content was analyzed as described previously⁴⁰. The concentration of glucose, fructose, sucrose, maltose, and raffinose was analyzed as described previously (modified)⁴¹.

Pirkola L., Dicksved J., Loponen J., Marklinder I, & Andersson R. (2023). Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread. Scientific Reports, 13, 99.

+ Open protocol

+ Expand

Crispbread Composition Analysis

Check if the same lab product or an alternative is used in the 5 most similar protocols

Crispbread samples were milled with a cyclone sample mill (Retsch). Extractable and unextractable dietary fibre content and composition were analysed by the Uppsala method (34) . Concentration of arabinoxylan and arabinogalactan was calculated assuming an arabinose/galactose ratio of 0•69 in extractable arabinogalactan (35) . Concentration of β-glucan, fructan and resistant starch was analysed using a K-BGLU kit, a K-FRUC kit and a K-RSTAR kit, respectively (Megazyme). Calcofluor average molecular weight of β-glucan (Mcf) was analysed using sizeexclusion chromatography with fluorescence detection (36) . Crude fat was determined according to the method described in the Official Journal of the European Communities and protein was determined according to the Kjeldahl method (N × 6•25). The amounts of L-lactic acid, D-lactic acid and acetic acid were determined enzymatically (Roche and R-Biopharm). An amount of 10 g of sample was mixed with 100 ml of distilled water and homogenised. The mixture was heated to 60°C and kept there for 5 min and was then cooled to room temperature in an ice bath. The pH was adjusted to 7 with NaOH and the mixture was then put in an ultrasonic batch for 5 min. The sample was then centrifuged and filtered through a 0•2 µm membrane filter and stored at -20°C until determination. All analyses were made in duplicate.

Zamaratskaia G., Johansson D.P., Junqueira M.A., Deissler L., Langton M., Hellström P.M, & Landberg R. (2017). Impact of sourdough fermentation on appetite and postprandial metabolic responses - a randomised cross-over trial with whole grain rye crispbread. The British journal of nutrition, 118(9).

+ Open protocol

+ Expand

About PubCompare

Our mission is to provide scientists with the largest repository of trustworthy protocols and intelligent analytical tools, thereby offering them extensive information to design robust protocols aimed at minimizing the risk of failures.

We believe that the most crucial aspect is to grant scientists access to a wide range of reliable sources and new useful tools that surpass human capabilities.

However, we trust in allowing scientists to determine how to construct their own protocols based on this information, as they are the experts in their field.

Ready to get started?

Revolutionizing how scientists
search and build protocols!