In the α-glucan step of the K-YBGL assay, α-glucans such as starch, maltodextrins, sucrose, and trehalose are enzymatically hydrolysed through incubation with the EnzyAlpha™ reagent. This process releases free D-glucose, along with additional D-glucose generated during hydrolysis. The total D-glucose is then quantified using the GOPOD reagent.
The measured glucose represents the contribution from α-glucans and is subsequently subtracted from the total glucan value to calculate the β-glucan content of the sample.
It is important to note that if the sample contains α-glucans that are not fully hydrolysed by the enzymes targeting starch, maltodextrins, sucrose, and trehalose in this step, these components will not be accounted for in the subtraction. As a result, this can lead to an overestimation of the reported β-glucan content.
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