海藻糖测定说明书.pdfVIP

TREHALOSE ASSAY PROCEDURE K-TREH 10/10 (100 Assays per Kit) © Megazyme International Ireland Limited 2005 INTRODUCTION: Trehalose is a naturally occurring disaccharide containing two glucose molecules bound in an α,α-1,1 linkage. This structure results in a chemically stable, non-reducing sugar with many important functional characteristics. Trehalose is commonly found in nature, provides a source of energy, and has been shown to be a primary factor in stabilizing organisms during times of freezing, drying and heating. Trehalose is consumed as part of a normal diet in mushrooms, honey, lobster, shrimp and foods produced using bakers and brewers yeast. Trehalose has been determined to be generally recognized as safe (GRAS) as a multipurpose ingredient for all uses in food, including as a sweetener, stabiliser, thickener and flavour enhancer, in general accordance with current good manufacturing practices. It has a uniquely high glass transition temperature for a disaccharide, is non- browning, and will not hydrolyse at low pH or high temperatures. This results in more stable colors and flavors in foods to which it is added. Trehalose is 45 % as sweet as sucrose when compared in a 10 % (w/v) solution and is stable at up to 94 % relative humidity. The low hygroscopic nature of trehalose dihydrate results in a free-flowing, stable dry product. As a non-reducing sugar it does not react with amino acids or proteins to initiate Maillard browning. PRINCIPLE: Trehalose is hydrolysed to D-glucose by trehalase (1), and the D-Glucose released is phosphorylated by the enzyme hexokinase (HK) and adenosine-5’-triphosphate (ATP) to glucose-6-phosphate (G-6-P) with the simultaneous formation of adenosine-5’-diphosphate (ADP) (2). (trehalase) (1) Trehalose + H2O 2 x D-glucose (HK) (2) D