From what I have heard, Pfanstiehl sucrose is the best in terms of low
glucose contamination. Other brands (like Sigma) have a pretty high glucose
content. This is what my lab uses for invertase assays (I'm a grad student in
Marian Carlson's lab). I hope this helps.
Alex Brands wrote:
> Hello all,
>> I am trying to do invertase assays in lab, but I'm having a problem with
> the sucrose. The problem is that the sucrose is contaminated with
> glucose. Since the assay is suposed to measure how much glucose is
> liberated from sucrose, this is a big problem as it gives me a very high
> background signal. I tried sucrose from other labs, and they all have the
> same problem.
>> Can anyone tell me what is the best way to make a glucose free sucrose
> solution? My first option right now is to treat the sucrose solution with
> glucose oxidase and catalase, but I'm hoping there is a simpler way.
>> Alex Brands
> Washington University
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