Pyruvic Acid Colorimetric astringency

astringency

Gluten constitutes around 80% of total protein in bread wheat and it is a key compound in bakery and related technological processes in the food industry

Limit of linearity: 180 ml/l

4 mg/l (ppm)

Pyruvic Acid Colorimetric astringencyEnzymatic method for pyruvic acid determination Kit volume: 100 ml Method: Two reagent differential at 340 nm Limit of linearity: 400 mg l Limit of detection: 6 mg l (ppm) Advantages Stable liquid reagent until the expiration date Stable working reagent for 2 months Ready to use dedicated reagent Liquid calibrator included in the kit Pyruvic acid is an organic acid naturally present in wine and one of the acids that most influences its body and