Free Amino Nitrogen determination in foods and beverages (e.g. beer, wort, wine, must, etc.)
- Fast and sensitive. Linear detection range (5 µL sample): 0.2 to 10 mM for 10 min reaction.
- Convenient and high-throughput. Homogeneous "mix-incubate-measure" type assay.
- Can be readily automated to process thousands of samples per day.
- Method: OD575nm
- Samples: All
FREE AMINO NITROGEN (FAN) is the main source of nitrogen necessary for yeast growth and proper fermentation. Fermentation of beer and wine is processed by yeast, which synthesize proteins using available amino acids. When making beer and wine, free amino nitrogen is extracted from amino acids during the formation of the wort or must. BioAssay Systems' Free Amino Nitrogen assay measures alpha amino acids, ammonia, and end group amino nitrogens. The ninhydrin based reaction is a superior method for determining only alpha amino acids and ammonia compared to the traditional Kjeldahl, which measures nitrogen from all sources. Only requiring low sample volumes, the stable ninhydrin reagent provides a simple and accurate method for determining Free Amino Nitrogen concentrations.