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Reduction of Glucose Content in Potatoes with Glucose Oxidase

✍ Scribed by N. LOW; Z. JIANG; B. OORAIKUL; S. DOKHANI; M. M. PALCIC

Book ID
108816249
Publisher
Institute of Food Technologists
Year
1989
Tongue
English
Weight
555 KB
Volume
54
Category
Article
ISSN
0022-1147

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✍ R.B. McComb; W.D. Yushok πŸ“‚ Article πŸ“… 1958 πŸ› Elsevier Science 🌐 English βš– 304 KB

A modification of Keston's glucose oxidase method for D-glucose analysis is described. The glucose oxidase-peroxidase reaction was carried out in phosphate buffer, pH 5.9 at 45 Β°, for 30 minutes. A clear stable color was developed by addition of sulfuric acid to a final concentration of 30 per cent.