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THE EFFECT OF THIOLS ON THE DINITROSALICYLIC ACID TEST FOR REDUCING SUGARS *
Author(s) -
Clayton J. W.,
Meredith W. O. S.
Publication year - 1966
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1966.tb03001.x
Subject(s) - chemistry , reducing sugar , reducing agent , cysteine , thiol , sugar , food science , biochemistry , organic chemistry , enzyme
A study of the reaction between alkaline dinitrosalicylic acid (DNS) and reducing sugars has shown that the addition of thiols to the reaction mixture increases the amount of DNS reduced. The extent of increase in DNS reduction depends in a complex fashion on the amounts of thiol and sugar present. Dinitrosalicylic acid does not react with thiols in the absence of reducing sugars. It is also shown that cysteine does not activate β‐amylase in extracts of barley, wheat, or rye.