Effect of phosphate on the estimation of reducing sugars in biological media

In our laboratory, while studying the effect of high levels of phosphate (as potassium dihydrogen orthophosphate) on the growth and cellulase enzyme production by fungal cultures, a marked suppression of the dinitrosalicylie acid (DNSA) color was observed at the higher phosphate levels. Addition of...

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Bibliographic Details
Published in:Biotechnology and bioengineering 1985-11, Vol.27 (11), p.1612-1615
Main Authors: Dighe, A. S., Patel, P. M., Rao, K. K.
Format: Article
Language:English
Subjects:
Analytical, structural and metabolic biochemistry
Biological and medical sciences
Biotechnology
Carbohydrates
dinitrosalicylic acid
Food industries
Food processing
Fundamental and applied biological sciences. Psychology
General aspects
Industrial applications and implications. Economical aspects
Methods of analysis, processing and quality control, regulation, standards
Other biological molecules
phosphate
sugars
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Summary:In our laboratory, while studying the effect of high levels of phosphate (as potassium dihydrogen orthophosphate) on the growth and cellulase enzyme production by fungal cultures, a marked suppression of the dinitrosalicylie acid (DNSA) color was observed at the higher phosphate levels. Addition of alkali seemed to help to some extent in the formation of the dark brown color of the test. However, it is not clear whether the recovery of color is due to overoxidation of the sugar or some other chemical reaction.
ISSN:0006-3592
1097-0290
DOI:10.1002/bit.260271117