Covalently Bound Pectin Content Assay Kit
Spectrophotometry
- Product Code: 112090
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Product Description:
The Covalently Bound Pectin Content Assay Kit is primarily used in plant biology and food science research to measure the amount of pectin that is covalently bound to other cell wall components. This kit is essential for studying cell wall structure and its role in plant growth, development, and response to environmental stress. It helps researchers understand the mechanical properties of plant tissues, such as rigidity and flexibility, which are influenced by pectin content. In the food industry, the kit is utilized to assess the quality and texture of fruits and vegetables, as pectin levels impact firmness and shelf life. Additionally, it aids in optimizing processes like jam and jelly production, where pectin acts as a gelling agent. The kit provides a reliable method for quantifying pectin, supporting advancements in agriculture, food technology, and plant biochemistry.
Sizes / Availability / Pricing:
| Size (g) | Availability | Price | Quantity |
|---|---|---|---|
| 50.000 | 10-20 days | ฿6,588.00 |
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Covalently Bound Pectin Content Assay Kit
The Covalently Bound Pectin Content Assay Kit is primarily used in plant biology and food science research to measure the amount of pectin that is covalently bound to other cell wall components. This kit is essential for studying cell wall structure and its role in plant growth, development, and response to environmental stress. It helps researchers understand the mechanical properties of plant tissues, such as rigidity and flexibility, which are influenced by pectin content. In the food industry, the kit is utilized to assess the quality and texture of fruits and vegetables, as pectin levels impact firmness and shelf life. Additionally, it aids in optimizing processes like jam and jelly production, where pectin acts as a gelling agent. The kit provides a reliable method for quantifying pectin, supporting advancements in agriculture, food technology, and plant biochemistry.
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