qPCR Probe 2x LyoCake Master Mix simplifies your PCR setup and can be stored at room temperature. A cool chain is not needed anymore. The Master Mix is freeze-dried and dissolves within a few seconds after addition of the included rehydration buffer.
Detail
qPCR Probe 2x LyoCake Master Mix simplifies your PCR setup and can be stored at room temperature. A cool chain is not needed anymore. The Master Mix is freeze-dried and dissolves within a few seconds after addition of the included rehydration buffer.
After rehydration of the LyoCake, only primers, probes and template need to be added as the 2x Master Mix contains all components for a successful and reliable qPCR. This ensures reproducible results, significantly reduces set-up times and the risk of pipetting errors. The robustness of qPCR performance allows the application of this mix in a wide range of PCR applications.
For research use and further manufacturing.
In case you are aiming to use our RUO products as components or for your development of e.g. an IVD medical device, please contact us.
Short term stability: 2-8oC, Long term stability: See individual component labels
Stability:
> 2 years under recommended storage conditions
Analyte:
Pullulanase/Limit-Dextrinase
Assay Format:
Spectrophotometer
Detection Method:
Absorbance
Wavelength (nm):
400
Signal Response:
Increase
Limit of Detection:
0.18 U/mL for pullulanase preparations (50-fold dilution) 0.01 U/g for limit dextrinase in milled malt
Reproducibility (%):
~ 3%
Total Assay Time:
~ 10 min (Pullanase), ~ 30 min (Limit-Dextrinase)
Application examples:
Assay of microbial pullulanase preparations. Measurement of limit-dextrinase in malt extracts.
Method recognition:
Novel method
PullG6 assay for the measurement of pullulanase employs a water soluble defined substrate, namely 4,6-O-benzylidene-4-nitrophenyl-63-α-D-maltotriosyl-maltotriose (BPNPG3G3), coupled with the ancillary enzymes α-glucosidase and β-glucosidase. Upon hydrolysis of the substrate at the 1,6-α-linkage by pullulanase or limit-dextrinase, the released 4-nitrophenyl-β-maltotrioside is immediately hydrolysed to glucose and 4-nitrophenol by the concerted action of the α-glucosidase and β-glucosidase enzymes in the reagent mixture. The reaction is terminated and phenolate ions are developed by addition of dilute alkali. The absorbance is read at 400 nm and the value obtained correlates directly with pullulanase activity.
Campylobacter jejuni is a curved, rod-shaped and microaerophillic gram negative bacterium. It is one of the most common causal agents of gastroenteritis with diarrhea as the main symptom. While infection of C. jejuni is seldom life-threatening, it is considered one of the most common food-borne bacteria with over 2 million people infected per year in US alone. Infection of C. jejuni usually results from consumption of poorly prepared food including undercooked meat (particularly poultry), untreated water or raw unpasteurized milk. Traditional identification of C. jejuni involves culturing, however the microaerophilic characteristic of this bacterium make the enrichment process laborious and costly.
Storage Conditions and Product Stability All kit components can be stored for 2 years after the date of production without showing any reduction in performance.
All kit components should be stored at -20°C upon arrival. Repeated thawing and freezing (> 2 x) of the Master Mix and Positive Control should be avoided, as this may affect the performance of the assay. If the reagents are to be used only intermittently, they should be frozen in aliquots.
