GlycoSens™ Sucrose Phosphate Synthase (SPS) Assay Kit, Micro-method

The GlycoSens™ Sucrose Phosphate Synthase (SPS) Assay Kit offers an advanced quantitative methodology for evaluating sucrose phosphate synthase concentration with high specificity. Designed to minimize matrix background interference, this kit facilitates high-throughput scientific profiling and consistent experimental turnaround.

Sucrose Series

SPS

Extraction and assay buffer; Substrate Mix A; Substrate Mix B; Reaction developer

Tissues, other biological samples

5 μL - 20 μL

The system measures chromatic product formation derived from target sucrose phosphate synthase activity. Absorbance changes tracked at optimal wavelengths allow precise quantitative determination of SPS levels.

30-60 minutes

Visible Spectrophotometer or Microplate Reader, glass/quartz cuvettes, microcentrifuge, water bath/incubator, adjustable micropipettes, double-distilled water.

Store at -20°C.

Shipped with ice packs.

Sucrose Phosphate Synthase

Sucrose Phosphate Synthase; SPS

Sucrose phosphate synthase (SPS) acts as an essential biochemical entity within diverse cellular pathways. By catalyzing the covalent linkage of its substrates, it supports intracellular synthesis requirements. Consequently, evaluating its levels provides researchers with invaluable insights into metabolic alterations and health status.

Tailored for accurate quantification of sucrose phosphate synthase (SPS) across cell biology, organelle bioenergetics, and intracellular signaling cascades.

Enhanced Sensitivity; Streamlined Workflow; Consistent Batch-to-Batch Performance

1. Pre-Centrifugation of Vials: Prior to opening any reagent vials, perform a brief centrifugation to collect all powder or liquids at the bottom of the tubes.

2. Reagent Equilibration & Mixing: Allow all kit reagents and buffers to equilibrate to room temperature (25 °C) before initiating the assay.

3. Sample Storage: If samples are not assayed immediately, please store at -80 °C and avoid repeated freeze-thaw cycles.