Differential behaviour of the dinitrosalicylic acid (DNS) reagent towards mono- and di-saccharide sugars

Saqib, Abdul Aala Najmus; Whitney, Philip J.

doi:10.1016/j.biombioe.2011.09.013

Cited by 211 publications

(101 citation statements)

References 11 publications

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“…The method of Saqib and Whitney (2011), which was modified from the dinitrosalicylic acid (DNS) method of Miller (1959), was used to determine the CAJ concentration, expressed as sucrose. Three milliliters of the DNS solution was added to 1 mL of the supernatant in a test tube and was boiled for 15 min, cooled, and diluted appropriately.…”

Section: Reducing Sugar Analysismentioning

confidence: 99%

Appraisal of Artificial Neural Network and Response Surface Methodology in Modeling and Process Variable Optimization of Oxalic Acid Production from Cashew Apple Juice: A Case of Surface Fermentation

2015

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This study assessed the effects and interactions of cashew apple juice (CAJ) concentration, pH, time, methanol concentration, and NaNO3 concentration on oxalic acid fermentation in a central composite design. The efficacies of artificial neural network (ANN) and response surface methodology (RSM) in modeling and optimizing the process were evaluated using correlation coefficient (R), coefficient of determination (R 2 ), and absolute average deviation (AAD). The highest oxalic acid production observed was 120.

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Section: Reducing Sugar Analysismentioning

confidence: 99%

Appraisal of Artificial Neural Network and Response Surface Methodology in Modeling and Process Variable Optimization of Oxalic Acid Production from Cashew Apple Juice: A Case of Surface Fermentation

2015

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“…Protein was measured by Bradford method using bovine serum albumin as reference (Kamizake et al, 2003). The contents of reducing sugars and dietary fiber were determined according to 3, 5-dinitrosalicylic acid (DNS) and enzymatic-gravimetric methods, respectively (Garbelotti et al, 2003;Saqib & Whitney, 2011). The total anthocyanin in PSP extract was determined by spectroscopy method (Amr & Al-Tamimi, 2007), which the test wavelength was 530 nm and the content was expressed as cyanidin-3-glucoside equivalent.…”

Section: Composition Analysis Of Psp Extractmentioning

confidence: 99%

Composition and color stability of anthocyanin-based extract from purple sweet potato

et al. 2015

Food Sci. Technol

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Purple sweet potato (PSP) can provide products with attractive color besides nutritious benefits in food processing. So, the compositions and color stability of an aqueous anthocyanin-based PSP extract were investigated in order to promote its wide use in food industry. PSP anthocyanins were extracted with water, and nine individual anthocyanins (48.72 ug mL -1 in total, 24.36 mg/100 g fresh PSP in yield) were found by HPLC analysis. The PSP extract also contained 17.11 mg mL of Mg. Changes in color and stability of the PSP extract, as affected by pH, heat, light and extraction process, were further evaluated. Results indicated that PSP anthocyanins had good stability at pH 2.0-6.0, while the color of PSP extract kept stable during 30 days of storage at 20 °C in dark. Both UV and fluorescent exposure weakened the color stability of PSP extract and UV showed a more drastic effect in comparison. A steaming pretreatment of fresh PSP is beneficial to the color stability.

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“…MCC (Kelong Chemical Reagent, Beijing, China), which was biochemical reagent level, was chosen as the reactant. 3, 5-Dinitro-salicylic acid (DNS) was used to determinate the content of the glucose in the reaction solution with a UV-1600 visible spectrophotometer (Ruili Analytical Instrument Co., Ltd, Beijing, China) (Saqib and Whitney 2011).…”

Section: Methodsmentioning

confidence: 99%

Influencing Factors for Alkaline Degradation of Cellulose

Qun¹,

Wang²,

Ding³

et al. 2017

BioResources

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Different factors that influence the alkaline degradation of cellulose in the pulping process were considered in this study. The factors were the reaction temperature, reaction time, dosage of NaOH, and metal ions. Microcrystal cellulose (MCC) was applied as the model compound. To measure the influence of different metal ions on the alkaline degradation of cellulose, K + and Mg 2+ were added into the reaction system. The Fourier transform infrared (FTIR) spectra of the MCC in the solution with and without K + and Mg 2+ were analyzed to clarify the reaction mechanism of the alkaline degradation of cellulose and MCC. Alkaline degradation increased with increasing reaction temperature, reaction time, and alkali concentration. When the reaction temperature was above 80 °C, the reaction time was above 2 h, or the alkali content was below 5 g/L, the degradation ratio of MCC decreased. The amount of degraded MCC and the concentration of glucose in the reaction solution exhibited a nearly linear relationship when the alkali quantity increased from 0 g/L to 5 g/L. K + and Mg 2+ had an opposite impact on the alkaline degradation. While the K + promoted the alkaline degradation of cellulose, the Mg 2+ inhibited it, along with an increase of the dosage of the two metal ions.

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Differential behaviour of the dinitrosalicylic acid (DNS) reagent towards mono- and di-saccharide sugars

Cited by 211 publications

References 11 publications

Appraisal of Artificial Neural Network and Response Surface Methodology in Modeling and Process Variable Optimization of Oxalic Acid Production from Cashew Apple Juice: A Case of Surface Fermentation

Appraisal of Artificial Neural Network and Response Surface Methodology in Modeling and Process Variable Optimization of Oxalic Acid Production from Cashew Apple Juice: A Case of Surface Fermentation

Composition and color stability of anthocyanin-based extract from purple sweet potato

Influencing Factors for Alkaline Degradation of Cellulose

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