- 背景資料
葡甘露聚糖是由甘露糖和葡萄糖以β-(1,4)醣苷鍵鍵結而成的線性多醣，根據植物來源的不同，其甘露糖和葡萄糖的比例也會有所差異。
蒟蒻又稱魔芋(Konjac)，其球莖為可供食品使用之原料，球莖中約含有50-60%葡甘露聚糖，一般被稱為蒟蒻葡甘露聚糖(konjac glucomannan ，簡稱KGM)，甘露糖和葡萄糖的比例約為1.5:1，且KGM皆有乙醯基團(Acetyl，簡寫為Ac-)的連接，隨著乙醯化程度增加，則會導致KGM的水溶性下降。此外，KGM為水溶性膳食纖維的其中一種，可幫助人體的腸胃道蠕動，同時也可以促使腸道益生菌的生長，故為益生元(Prebiotics)物質的其中一種。
- 操作流程(PROCEDURE)
商品特色
商品規格
- 商品規格 50 檢測反應
Bottle 1:
Buffer (25 mL, pH 4.5).
Stable for > 2 years at 4°C.
Bottle 2:
Buffer (25 mL, pH 7.6) plus magnesium chloride and sodium azide (0.02% w/v) as a preservative.
Stable for > 2 years at 4°C.
Bottle 3:
NADP+ plus ATP.
Stable for > 5 years below -10°C.
Bottle 4:
β-Mannanase suspension (1.2 mL).
Stable for > 2 years at 4°C.
Bottle 5:
β-Glucosidase plus β-mannosidase suspension, 1.1 mL.
Stable for > 2 years at 4°C.
Bottle 6:
Hexokinase plus glucose-6-phosphate dehydrogenase suspension, 2.2 mL.
Stable for > 2 years at 4°C.
Bottle 7:
Phosphoglucose isomerase plus phosphomannose isomerase suspension, 2.2 mL.
Stable for > 2 years at 4°C.
Bottle 8:
D-Glucose plus D-mannose standard solution (0.2 mg/mL of each).
Stable for > 2 years; store sealed at room temperature.
