prikaz prve stranice dokumenta Standardization of 3,5-dinitrosalicylic acid (DNS) assay for measuring xylanase activity: detecting and solving problems
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Scientific paper - Original scientific paper
Standardization of 3,5-dinitrosalicylic acid (DNS) assay for measuring xylanase activity: detecting and solving problems
Croatian journal of food science and technology, 15 (2023), 2; 151-162. https://doi.org/10.17508/CJFST.2023.15.2.03
Božinović, Marko; Sokač, Tea; Šalić, Anita; Dukarić, Ana-Marija; Tišma, Marina; Planinić, Mirela; Zelić, Bruno

Institutional repository: Repository of the Faculty of Food Technology Osijek

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Božinović, M., Sokač, T., Šalić, A., Dukarić, A. M., Tišma, M., Planinić, M. & Zelić, B. (2023). Standardization of 3,5-dinitrosalicylic acid (DNS) assay for measuring xylanase activity: detecting and solving problems. Croatian journal of food science and technology, 15. (2), 151-162. doi: 10.17508/CJFST.2023.15.2.03

Božinović, Marko, et al. "Standardization of 3,5-dinitrosalicylic acid (DNS) assay for measuring xylanase activity: detecting and solving problems." Croatian journal of food science and technology, vol. 15, no. 2, 2023, pp. 151-162. https://doi.org/10.17508/CJFST.2023.15.2.03

Božinović, Marko, Tea Sokač, Anita Šalić, Ana Marija Dukarić, Marina Tišma, Mirela Planinić and Bruno Zelić. "Standardization of 3,5-dinitrosalicylic acid (DNS) assay for measuring xylanase activity: detecting and solving problems." Croatian journal of food science and technology 15, no. 2 (2023): 151-162. https://doi.org/10.17508/CJFST.2023.15.2.03

Božinović, M., et al. (2023) 'Standardization of 3,5-dinitrosalicylic acid (DNS) assay for measuring xylanase activity: detecting and solving problems', Croatian journal of food science and technology, 15(2), pp. 151-162. doi: 10.17508/CJFST.2023.15.2.03

Božinović M, Sokač T, Šalić A, Dukarić AM, Tišma M, Planinić M, and sur.. Standardization of 3,5-dinitrosalicylic acid (DNS) assay for measuring xylanase activity: detecting and solving problems. Croatian journal of food science and technology [Internet]. 2023 December 18 [cited 2024 November 23];15(2):151-162. doi: 10.17508/CJFST.2023.15.2.03

M. Božinović, et al., "Standardization of 3,5-dinitrosalicylic acid (DNS) assay for measuring xylanase activity: detecting and solving problems", Croatian journal of food science and technology, vol. 15, no. 2, pp. 151-162, December 2023. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:490766. [Accessed: 23 November 2024]

Metadata
Title (english)Standardization of 3,5-dinitrosalicylic acid (DNS) assay for measuring xylanase activity: detecting and solving problems
AuthorMarko Božinović
AuthorTea Sokač
AuthorAnita Šalić
AuthorAna-Marija Dukarić
AuthorMarina Tišma
AuthorMirela Planinić
AuthorBruno Zelić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Author's institutionUniversity of Zagreb
Faculty of Chemical Engineering and Technology
Author's institutionUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The 3,5-dinitrosalicylic acid (DNS) assay has been used for many years mainly to determine the enzymatic activity of xylanase. The assay is based on the detection of reduced sugars. Although the method is widely used, several recent studies have questioned the accuracy of the method. They mainly focused on the detection of side reactions that could lead to a false positive result of the assay. In this study, the basic components of the DNS assay such as buffer preparation, substrate source and concentration, incubation time, reagent preparation, and activity calculation were re-evaluated. Potential problems were detected and a new assay procedure was proposed. Compared to literature data, the new assay is shorter because it avoids the generation of a calibration curve and takes into account the enzyme and substrate amount when calculating enzyme activity, which is neglected in current assays.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 15, no. 2, pp. 151-162
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2023.15.2.03
URN:NBNurn:nbn:hr:109:490766
Publication2023-12-18
Document URLhttps://hrcak.srce.hr/311556
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2024-06-03 10:50:47