K-BGLU / β-Glucan Assay kit (100)

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상품코드 : K-BGLU
K-BGLU / β-Glucan Assay kit (100) 매주 수요일 4시 발주 마감 후 4-5일 소요
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Megazyme K-BGLU

β-Glucan Assay kit (100)

- Publications -

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.

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Determination of β-glucan in barley and oats by streamlined enzymic method: summary of collaborative study.

McCleary, B. V. & Mugford, D. C. (1997). Journal of AOAC International, 80(3), 580-583.

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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.

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Measurement of (1→3),(1→4)-β-D-glucan in barley and oats: A streamlined enzymic procedure.

McCleary, B. V. & Codd, R. (1991). Journal of the Science of Food and Agriculture, 55(2), 303-312.

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Purification of (1→3),(1→4)-β-D-glucan from Barley Flour.

McCleary, B. V. (1988). “Methods in Enzymology”, Volume 160, (H. Gilbert, Ed.), Elsevier Inc., pp. 511-514.

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Measurement of (1→3),(1→4)-β-D-glucan.

McCleary, B. V., Shameer, I. & Glennie-Holmes, M. (1988). Methods in Enzymology, 160, 545-551.

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Measurement of (1→3)(1→4)-β-D-glucan in malt, wort and beer.

McCleary, B. V. & Nurthen, E. (1986). Journal of the Institute of Brewing, 92(2), 168-173.

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Enzymic hydrolysis and industrial importance of barley β-glucans and wheat flour pentosans.

McCleary, B. V., Gibson, T. S., Allen, H. & Gams, T. C. (1986). Starch, 38(12), 433-437.

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Enzymic quantification of (1→3) (1→4)-β-D-glucan in barley and malt.

McCleary, B. V. & Glennie-Holmes, M. (1985). Journal of the Institute of Brewing, 91(5), 285-295.

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Enzymic modification and quantification of polymers based on a (1→4)-β-D-glucan backbone.

McCleary, B. V. (1985). “Gums and Stabilisers for the Food Industry”, Volume 3, (G. O. Philips, D. J. Wedlock and P. A. Williams, Eds.), Pergamon Press, pp. 17-28.

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Arrangement of mixed-linkage glucan and glucuronoarabinoxylan in the cell walls of growing maize roots.

Kozlova, L. V., Ageeva, M. V., Ibragimova, N. N. & Gorshkova, T. A. (2014). Annals of Botany, 114(6), 1135-45.

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Changes in relative molecular weight distribution of soluble barley beta-glucan during passage through the small intestine of pigs.

Holtekjølen, A. K., Vhile, S. G., Sahlstrøm, S., Knutsen, S. H., Uhlen, A. K., Åssveen, M. & Kjos, N. P. (2014). Livestock Science, 168, 102-108.

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Chemical composition of hulled, dehulled and naked oat grains.

Biel, W., Jacyno, E. & Kawęcka, M. (2014). South African Journal of Animal Science, 44(2), 189-197.

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Wheat bread biofortification with rootlets, a malting by‐product.

Waters, D. M., Kingston, W., Jacob, F., Titze, J., Arendt, E. K. & Zannini, E. (2013). Journal of the Science of Food and Agriculture, 93(10), 2372-2383.

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The Choice of Nutritionally Lucrative Flour Streams from Barley Milling Flow.

Velebna, N., Slukova, M., Honcu, I. & Prihoda, J. (2012). Procedia Engineering, 42, 1855-1862.

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Determination of β-glucan content of cereals with an amperometric glucose electrode.

Boyacı, İ., Şeker, U. & Mutlu, M. (2002). European Food Research and Technology, 215(6), 538-541.

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Effects of wheat inclusion and xylanase supplementation of the diet on productive performance, nutrient retention, and endogenous intestinal enzyme activity of laying hens.

Mirzaie, S., Zaghari, M., Aminzadeh, S., Shivazad, M. & Mateos, G. G. (2012). Poultry Science, 91(2), 413-425.

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Waxy endosperm accompanies increased fat and saccharide contents in bread wheat (Triticum aestivum) grain.

Yasui, T. & Ashida, K. (2011). Journal of cereal science, 53(1), 104-111.

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The influence of germination conditions on beta-glucan, dietary fibre and phytate during the germination of oats and barley.

Hübner, F., O’Neil, T., Cashman, K. D. & Arendt, E. K. (2010). European Food Research and Technology, 231(1), 27-35.

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Profiling brewers' spent grain for composition and microbial ecology at the site of production.

Robertson, J. A., I'Anson, K. J. A., Treimo, J., Faulds, C. B., Brocklehurst, T. F., Eijsink, V. G. H. & Waldron, K. W. (2010). LWT-Food Science and Technology, 43(6), 890-896.

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Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries.

Kamal-Eldin, A., Lærke, H. N., Knudsen, K. E. B., Lampi, A. M., Piironen, V., Adlercreutz, H., Katina, K., Poutanen, K. & Aman, P. (2009). Food & Nutrition Research, 53.

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Enzymatic solubilization of brewers’ spent grain by combined action of carbohydrases and peptidases.

Treimo, J., Westereng, B., Horn, S. J., Forssell, P., Robertson, J. A., Faulds, C. B., Waldron K. W., Buchert J. & Eijsink, V. G. (2009). Journal of Agricultural and Food Chemistry, 57(8), 3316-3324.

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Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread.

Andersson, R., Fransson, G., Tietjen, M. & Åman, P. (2009). Journal of agricultural and food chemistry, 57(5), 2004-2008.

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