THE EFFECT OF THIOLS ON THE DINITROSALICYLIC ACID TEST FOR REDUCING SUGARS*
Open Access
- 12 November 1966
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 72 (6) , 537-540
- https://doi.org/10.1002/j.2050-0416.1966.tb03001.x
Abstract
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.Keywords
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