DNS method was used to measure reducing sugar as well as DE value , however, this method is under discussion since the standard curve alters when the degree of polymerization of maltooligosaccharide
changes. How to cope with that problem? the used amylase does
not exclusively releases maltose units, it will also release glucose, and so on
The average DE of a mixture cannot be accurately determined using the DNS method. For that purpose, I prefer the Somogyi-Nelson arsenomolybdate method. Although I have not used it, I understand the bicinchoninate method is also satisfactory, provided protein content is not high enough to interfere.
thanks， Doctor Royal. Could you figure out why glucose are better than Maltose as a standard substrate？
Cote, i really appreciate the method you put forward, both DNS and Somogyi-Nelson arsenomolybdate method are of Colorimetry, have you ever used both for comparison?
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