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AssigneeEnzyme-Sensor Co., Ltd.
InventorsHitoshi Kusakabe, Keiko Shintate, Woro Triarsi Sulistyaningdyah, Tatsuya Nishiyama, Kenji Ueda
Estimating the term…
There is provided a method for measuring L-asparagine contained in a sample such as foods by using enzymes. There is provided a method with which L-glutamine, L-glutamic acid and L-aspartic acid can be distinguished from L-asparagine and removed, so that L-asparagine alone can be measured. There is provided a kit for measuring L-asparagine contained in a sample, which comprises the following solution A and solution B: (Solution A) a solution containing aspartate transaminase (GOT), glutaminase, L-glutamate oxidase, catalase, ascorbate oxidase, and α-ketoglutaric acid; and (Solution B) a solution containing asparaginase, peroxidase, and a catalase inactivator; provided that one of the solution A and solution B contains a coupler compound, and the other contains a new Trinder's reagent. The method of the present invention is also suitable for quantification of asparagine contained in raw materials for processed foods such as agricultural products.
A kit for measuring L-asparagine contained in a sample, the kit comprising the following solution A and solution B:
A method for measuring L-asparagine contained in a sample that may contain any selected from the group consisting of L-aspartic acid, L-glutamine, L-glutamic acid, ascorbic acid, and erythorbic acid, the method comprising the following step 1 and step 2:
Dependencies are inferred from the claim text.