prikaz prve stranice dokumenta Standardization of 3,5-dinitrosalicylic acid (DNS) assay for measuring xylanase activity: detecting and solving problems
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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

Institucijski repozitorij: PTFOS Repozitorij

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Božinović, M., Sokač, T., Šalić, A., Dukarić, A. M., Tišma, M., Planinić, M. i 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, br. 2, 2023, str. 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 i 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, br. 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), str. 151-162. doi: 10.17508/CJFST.2023.15.2.03

Božinović M, Sokač T, Šalić A, Dukarić AM, Tišma M, Planinić M, i 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]. 18.12.2023. [pristupljeno 02.08.2024.];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, br. 2, str. 151-162, Prosinac 2023. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:490766. [Citirano: 02.08.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:490766
Podaci o radu
Naslov (engleski)Standardization of 3,5-dinitrosalicylic acid (DNS) assay for measuring xylanase activity: detecting and solving problems
AutorMarko Božinović
AutorTea Sokač
AutorAnita Šalić
AutorAna-Marija Dukarić
AutorMarina Tišma
AutorMirela Planinić
AutorBruno Zelić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Autorova ustanovaSveučilište u Zagrebu
Fakultet kemijskog inženjerstva i tehnologije
Autorova ustanovaSveučilište u Zagrebu
Prehrambeno-biotehnološki fakultet
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 15, br. 2, str. 151-162
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2023.15.2.03
URN:NBNurn:nbn:hr:109:490766
Datum objave publikacije2023-12-18
URL dokumentahttps://hrcak.srce.hr/311556
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Dijeli pod istim uvjetima 4.0 međunarodna (CC BY-NC-SA 4.0)
Datum i vrijeme pohrane2024-06-03 10:50:47