METHOD FOR ENZYMATICALLY ASSAYING SACCHARIFICATION PROTEIN

摘要

A sample containing a glycated protein is treated with Protease XIV or a protease from Aspergillus genus, thereafter (or while treating the sample with the above protease) FAOD (fructosyl amino acid oxidase) is caused to react with the sample so as to measure the amount of oxygen consumed by the FAOD reaction or the amount of the resultant reaction product, thereby to measure the glycated protein. According to the above method, the glycated protein can be fragmented while the decomposition of the FAOD itself is prevented, thereby to facilitate the binding of the protein with the FAOD and to improve the sensitivity of the detection.