Megazyme/淀粉损伤检测试剂盒/K-SDAM/每个试剂盒200次检测
商品编号：
K-SDAM
品牌：
Megazyme INC
市场价：
¥4340.00
美元价：
2604.00
产品分类：
其它检测试剂盒
公司分类：
Other_kits
联系Q Q：
3392242852
电话号码：
4000-520-616
电子邮箱：
info@ebiomall.com
商品介绍
TheStarchDamagetestkitissuitableforthemeasurementandanalysisofstarchdamageincerealflours.
Animprovedenzymicmethodforthemeasurementofstarchdamageinwheatflour.
Gibson,T.S.,AlQalla,H.&McCleary,B.V.(1992).JournalofCerealScience,15(1),15-27.
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Animprovedenzymicmethodforthedeterminationofstarchdamageinwheatflourhasbeendevelopedandcharacterized.Theproposedmethodissimpleandreliable,andenablesupto20samplestobemeasuredinduplicatein2h.Asingleassaytakesapproximately40min.Theassayprotocolisintwophases.Inthefirst,thefloursampleisincubatedwithpurifiedfungalalpha-amylasetoliberatedamagedstarchgranulesassolubleoligosaccharides.Aftercentrifugation,theoligosaccharidesinthesupernatantarehydrolysedbyamyloglucosidasetoglucoseinphase2.Theglucoseisthenquantifiedwithaglucoseoxidase/peroxidasereagent.Theproposedmethodthereforeavoidspotentialerrorsassociatedwithexistingstandardassays,whichemployunpurifiedamylasepreparationsandnon-specificreducinggroupmethodstoquantifythehydrolyticproducts.Despitetheuseofpurifiedassaycomponents,theproposedstarchdamagemethoddidnotexhibitanabsoluteend-pointtotheactionofalpha-amylaseinphase1.Thiswasduetoalowrateofhydrolysisofundamagedgranules,andisafeatureofenzymicmethodsforstarchdamagedetermination.Otheramylolyticenzymes,includingbeta-amylase,isoamylaseandpullulanase,andcombinationsoftheseenzymes,wereevaluatedasalternativestoalpha-amylaseintheproposedmethod.Theseenzymes,whenusedalone,gavenobenefitsovertheuseofalpha-amylase.Whenusedincombinationwithalpha-amylase,therewasasynergisticactiononundamagedgranules.Atestkitbasedontheassayformatdescribedinthispaperisthesubjectofaninternationalinterlaboratoryevaluation.
Collaborativeevaluationofanenzymaticstarchdamageassaykitandcomparisonwithothermethods.
Gibson,T.S.,Kaldor,C.J.&McCleary,B.V.(1993).CerealChem.,70(1),47-51.
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Acommerciallyavailableenzymaticassaykitforthemeasurementofstarchdamageinwheatflourwascomparedwithcurrentstandardmethods,andthekit"sprecisionandrepeatABIlityweredeterminedinacollaborativestudy.Starchdamagevaluesdeterminedonarangeofflourswiththeassaykitcorrelatedwell(r>0.96)withthosedeterminedbyexistingstandardenzymaticmethods.Theprecisionofthekitwasevaluatedinacomprehensiveinterlaboratorystudy.Thekitprocedurewasfoundtobehighlyrepeatable(relativestandarddeviation,2.94-6.80%)andreproducIBLe(relativestandarddeviation,5.00-10.30%).
Measurementoftotalstarchincerealproductsbyamyloglucosidase-alpha-amylasemethod:collaborativestudy.
McCleary,B.V.,Gibson,T.S.&Mugford,D.C.(1997).JournalofAOACInternational,80,571-579.
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AnAmericanAssociationofCerealChemists/AOACcollaborativestudywasconductedtoevaluatetheaccuracyandreliabilityofanenzymeassaykitprocedureformeasurementoftotalstarchinarangeofcerealgrainsandproducts.Thefloursampleisincubatedat95degreesCwithThermostablealpha-amylasetocatalyzethehydrolysisofstarchtomaltodextrins,thepHoftheslurryisadjusted,andtheslurryistreatedwithahighlypurifiedamyloglucosidasetoquantitativelyhydrolyzethedextrinstoglucose.Glucoseismeasuredwithglucoseoxidase-peroxidasereagent.Thirty-twocollaboratorsweresent16homogeneoustestsamplesas8blindduplicates.Thesesamplesincludedchickenfeedpellets,whitebread,greenpeas,high-amylosemaizestarch,whitewheatflour,wheatstarch,oatbran,andspaghetti.Allsampleswereanalyzedbythestandardprocedureasdetailedabove;4samples(high-amylosemaizestarchandwheatstarch)werealsoanalyzedbyamethodthatrequiresthesamplestobecookedfirstindimethylsulfoxide(DMSO).Relativestandarddeviationsforrepeatability(RSD(r))rangedfrom2.1to3.9%,andrelativestandarddeviationsforreproducibility(RSD(R))rangedfrom2.9to5.7%.TheRSD(R)valueforhighamylosemaizestarchanalyzedbythestandard(non-DMSO)procedurewas5.7%;thevaluewasreducedto2.9%whentheDMSOprocedurewasused,andthedeterminedstarchvaluesincreasedfrom86.9to97.2%.
Measurementofcarbohydratesingrain,feedandfood.
McCleary,B.V.,Charnock,S.J.,Rossiter,P.C.,O’Shea,M.F.,Power,A.M.&Lloyd,R.M.(2006).JournaloftheScienceofFoodandAgriculture,86(11),1648-1661.
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Proceduresforthemeasurementofstarch,starchdamage(gelatinisedstarch),resistantstarchandtheamylose/amylopectincontentofstarch,β-glucan,fructan,glucomannanandgalactosyl-sucroseoligosaccharides(raffinose,stachyoseandverbascose)inplantmaterial,animalfeedsandfoodsaredescribed.Mostofthesemethodshavebeensuccessfullysubjectedtointerlaboratoryevaluation.AllmethodsarebasedontheuseofenzymeseitherpurifiedbyconventionalchromatographyorproducedusingmolecularBIOLOGytechniques.Suchmethodsallowspecific,accurateandreliablequantificationofaparticularcomponent.Problemsincalculatingtheactualweightofgalactosyl-sucroseoligosaccharidesintestsamplesarediscussedindetail.
Starchproperties,invitrodigestibilityandsensoryevaluationoffresheggpastaproducedfromoat,teffandwheatflour.
Hager,A.S.,Czerny,M.,Bez,J.,Zannini,E.&Arendt,E.K.(2013).JournalofCerealScience,58(1),156-163.
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Specificdietaryrequirements,e.g.ceoliacdisease,aswellasincreasedconsumerdemandforproductsofhighnutritionalvalue,makestheproductionofpastafromalternativecerealsinteresting.Rawmaterialcharacterisationshowedthattheutilisationofoatandteffflourisbeneficialastheseingredientscontainhigherlevelsoffibreandmineralcompositionissuperiortothatofwheat.Starchpropertiessignificantlyinfluencepastaqualityandthereforedamagedstarchlevels,amylaseactivity,pastingpropertiesandgelatinisationtemperaturesoftheflourswereinvestigated.Fresheggpastabasedonwheat,oatandteffflourwasproduced.Sensorypropertiesofoatspaghettiwerefoundtobeveryclosetothatofwheatpastabutimprovementofsmoothnessandaromaisnecessary,whileteffspaghettishowedreducedsensoryquality.Aninvitroenzymaticdigestionwasperformedusingadialysissystemtomimicthebehaviourofpastaaseatenandmakepredictionsontheglycemicindex(GI).ThepredictedGIwashighestforwheatpasta,followedbyteffandoat.Ultrastructurewasstudiedusingconfocallaserscanningmicroscopy,allowingthevisualisationofdifferencesinstarchgranulesizeandshapeaswellasgelatinisationoccurringduringthecookingprocess.
Effectofsorghumflourcompositionandparticlesizeonqualitypropertiesofgluten-freebread.
Trappey,E.F.,Khouryieh,H.,Aramouni,F.&Herald,T.(2014).FoodScienceandTechnologyInternational,1082013214523632.
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White,food-gradesorghumwasmilledtoflourofvaryingextractionrates(60%,80%,and100%)andpin-milledatdifferentspeeds(nopin-milling,low-speed,andhigh-speed)tocreatefloursofbothvariablecompositionandparticlesize.Flourswerecharacterizedforflourcomposition,totalstarchcontent,particlesizedistribution,color,damagedstarch,andwaterabsorption.Breadwascharacterizedforspecificvolume,crumbstructureproperties,andcrumbfirmness.Significantdifferenceswerefound(P< 0.05)in=""the=""composition=""of=""sorghum=""flours=""of=""varying=""extraction=""rate,=""most=""notably=""for=""fiber=""and=""total=""starch=""contents.=""flour=""particle=""size=""and=""starch=""damage=""were=""significantly=""impacted=""by=""extraction=""rate=""and=""speed=""of=""pin-milling.=""water=""absorption=""increased=""significantly=""with=""increasing=""extraction=""rate=""and=""pin-milling=""speed.=""breads=""produced=""from=""60%=""extraction=""flour=""had=""significantly=""higher=""specific=""volumes,=""better=""crumb=""properties,=""and=""lower=""crumb=""firmness=""when=""compared=""with=""all=""other=""extractions=""and=""flour=""types.=""the=""specific=""volume=""of=""bread=""slices=""ranged=""from=""2.01 ml/g=""(100%=""extraction,=""no=""pin-milling)=""to=""2.54 ml/g=""(60%=""extraction,=""low-speed=""pin-milling),=""whereas=""the=""firmness=""ranged=""from=""553.28 g=""(60%=""extraction,=""high-speed=""pin-milling)=""to=""1096.26 g=""(commercial=""flour,=""no=""pin-milling).=""the=""bread=""characteristics=""were=""significantly=""impacted=""by=""flour=""properties,=""specifically=""particle=""size,=""starch=""damage,=""and=""fiber=""content="">P < 0.05).>
Nutritionalpropertiesandultra-structureofcommercialglutenfreefloursfromdifferentbotanicalsourcescomparedtowheatflours.
Hager,A.S.,Wolter,A.,Jacob,F.,Zannini,E.&Arendt,E.K.(2012).JournalofCerealScience,56(2),239-247.
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Coeliacpatientssufferfromanimmunemediateddisease,triggeredbytheingestionofaproteincomposite(gluten)foundinwheat,ryeandbarley.Consequently,thereisaneedforproductssuchasbreadorpasta,madefromalternativecerealgrainsorpseudocereals.Afairproportionoftheglutenfreeproductscurrentlyonthemarketarenutritionallyinadequate.Hence,itwastheaimofthisstudytoinvestigatethenutrientcompositionofsevencommonlyusedcommercialglutenfreeflours(oat,rice,sorghum,maize,teff,buckwheatandquinoa)andcomparethemtowheatandwholemealwheatflour.Inadditiontothelevelsofallmajorcompounds,alsomineralcomposition,fattyacidprofile,phytate,polyphenolsandfolatecontentweredetermined.Furthermore,propertiesofcarbohydrateswerestudiedingreaterdetail,lookingattotalanddamagedstarchlevels;total,solubleandinsolubledietaryfibrecontentaswellasamylose/amylopectinratio.Proteinswerefurtherinvestigatedbymeansofcapillaryelectrophoreses.Additionally,theultra-structureofthesematerialswasexploredusingscanningelectronmicroscopy.Theresultsshowthatmaizeandriceflourarepoorregardingtheirnutritionalvalue(lowprotein,fibre,folatecontents).Incontrast,teffaswellasthepseudocerealsquinoaandbuckwheatshowafavourablefattyacidcompositionandarehighinproteinandfolate.Inparticular,quinoaandteffarecharacterisedbyhighfibrecontentandarehighincalcium,magnesiumandiron.Thereforethesefloursrepresentnutrientdenserawmaterialsfortheproductionofglutenfreefoods.
Qualityvariationsinfloursusedforpretzelmanufacturing.
Yao,N.&Seetharaman,K.(2010).InternationalJournalofFoodScience&Technology,45(10),2052-2061.
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Researchontheflourpropertiesandtheirinfluenceonpretzelcharacteristicsisscarce.Inthefirstpartofthestudy,flourproteinquantityandquality,flourpastingpropertiesandsolventretentionpropertiesof108floursampleswereinvestigatedtohelpprofiletheflourpropertiesusedbythepretzelindustry.Fourdifferentflourswithawiderproteinrangethanwhatwasrevealedintheflourevaluationwereselectedtoproducepretzelsandtodeterminetherelationshipbetweenflourpropertiesandthefinalproductquality.Pretzelhardness,colourandpastingpropertieswereusedasameasureofpretzelquality.Resultsindicatedthathardwheatflourwouldproduceaharderpretzelbutwouldnotaffectthesurfacecolouroffinalproduct.However,softwheatflourwithalowerdamagedstarch,lowwaterabsorptionlevelsandlowerwaterbindingpowersduringoperationsisdesiredformakinghardpretzel.
Effectofcornpreparationmethodsondry-grindethanolproductionbygranularstarchhydrolysisandpartitioningofspentbeersolids.
Lamsal,B.P.,Wang,H.&Johnson,L.A.(2011).BioresourceTechnology,102(12),6680-6686.
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Twocornpreparationmethods,rollermillflakingandhammermillgrinding,werecomparedforefficientprocessingofcornintoethanolbygranularstarchhydrolysisandsimultaneousfermentationbyyeastSaccharomycescerevisiae.Cornwaseithergroundinahammermillwithdifferentsizescreensorcrushedinasmooth-surfacedrollermillatdifferentrollergapsettings.Thepartitioningofbeersolidsandsizedistributionofsolidsinthethinstillagewerecompared.Themeanparticlediameterd50forpreparationsvariedwithset-upsandrangedbetween210and340µmforgroundcorn,and1180–1267µmforflakedcorn.Theethanolconcentrationsinbeerweresimilar(18–19%v/v)forgroundandflakedpreparations,however,ethanolproductivityincreasedwithreducedparticlesize.Rollerversushammermillingofcornreducedsolidsinthinstillageby28%,anddoubledthevolumepercentoffines(d507µm)inthinstillageanddecreasedcoarse(d50122µm)byhalfcomparedtohammermilling.
Flakingasacornpreparationtechniquefordry-grindethanolproductionusingrawstarchhydrolysis.
Lamsal,B.P.&Johnson,L.A.(2012).JournalofCerealScience,56(2),253-259.
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A23full-factorialstudywasdesignedtostudytheeffectofcornpreparationmethods(flakingandgrinding)ondry-grindethanolperformanceusingrawstarchhydrolysis(RSH)process.Moisturecontent(15,22%),flakerrollergapsetting(0.508mm,1.016mm),andgrindingwerestudied.Fifteenhundredgofcornsampleswerecracked,rollerpressed,andwereeithergroundfurtherorretained,alongwithcontrolgroundcorn.Abimodalsizedistributionwasobservedforgroundcorn,regardlessofflaking.Moistureat22%resultedinbigger-sizedflakeswithd50between~1.3and1.8mm,comparedto~138–169µmforgroundcorn.Notallgroundcornresultedinhigherethanolconcentrationinfermentationbeer;theethanollevelsinbeerdidnotreflectthestarchhydrolysistrendthatfavoredgroundcorn.Inarelatedstudy,thebeerethanolconcentrationdidnotshowacleartrendwithrollermillgapsettingwhilefermentingtheflakesproducedat0.203,0.305,0.406,and0.508mmgapsettings.Generally,flakesfromcornat22%moistureresultedinhigherethanolcontentinbeer.Rollermillflakingwasfoundcomparabletohammermillgrindingfordry-grindcornethanolviarawstarchhydrolysisandyeastfermentation.
Chemicalcompositionandfunctionalpropertiesofnativechestnutstarch(CastaneasativaMill).
Cruz,B.R.,Abraão,A.S.,Lemos,A.M.&Nunes,F.M.(2013).CarbohydratePolymers,94(1),594-602.
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Starchisolationmethodscanchangetheirphysico-chemicalandfunctionalcharacteristicshinderingtheestablishmentofastarch-foodfunctionalityrelation.Asimplehighyieldandsoftisolationmethodwasappliedforchestnut(CastaneasativaMill)starchconsistinginsteepingandfruitdisintegrationina25mMsodiumbisulfitesolutionandpurificationbysedimentation.Starchintegrity,physico-chemicalcomposition,morphologyandfunctionalpropertiesweredetermined,beingobservedsignificantdifferencesfrompreviousdescribedmethodsforchestnutstarchisolation.TheX-raypatternwasofB-type,withadegreeofcrystallinityrangingfrom51%to9%,dependentonthestarchmoisturecontent.Theonset,peak,andconclusiongelatinizationtemperatureswere57.1°C,61.9°Cand67.9°C,respectively.Totalamylosecontentwas26.6%,andtherewasnotfoundanyevidenceforlipidcomplexedamylose.Swellingpowerat90°Cwas19g/gstarch,andtheamountofleachedamylosewas78%ofthetotalamylosecontent.NativechestnutstarchpresentsatypeBpastingprofilesimilartocornstarchbutwithalowergelatinization(56.1°C)andpeakviscosity(79.5°C)temperatures,makingnativechestnutstarchapotentialtechnologicalalternativetocornstarch,especiallyinapplicationwherelowerprocessingtemperaturesareneeded.
Changesinricewithvariabletemperatureparboiling:thermalandspectroscopicassessment.
Himmelsbach,D.S.,Manful,J.T.&Coker,R.D.(2008).Cerealchemistry,85(3),384-390.
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Rapidviscoanalysis(RVA)anddifferentialscannningcalorimetry(DSC)providedoverallassessmentsoftheeffectsofvariabletemperaturesoakingat30,50,70,and90°Candsteamingat4,8,and12min.Calculationoftherelativeparboilingindex(RPI)andpercentgelatinizationprovidedgoodmetricsfordeterminingtheoveralleffectsofpartialparboiling.FT-Ramanandsolid-state13CCP-MASNMRspectroscopiesprovidedinsighttoconformationalchangesinproteinandstarchofpaddyriceundervariousparboilingconditions.RVAshowedlowerpastingcurvesandDSCshowedlowerΔHwithincreasedtemperatureandsteamingtimes.Alargedecreaseinviscosityoccurredwithonlythe30-4treatmentasopposedtorawrice.ThisobservationwasconsistentwithFT-Ramanresultsthatindicatedsubstantialconversionoftheproteinfromα-helixtootherconformations.DSCindicatedincompletegelatinizationofstarch,evenwith90°Csoakingand12minofsteaming.Solid-state13CCP-MASNMRspectroscopyconfirmedthisresult.However,itindicatedthepercentofVh/amorphousplustheremainingcrystallinestarchinthe90-12treatmentwasequaltotheamorphousandpartially-orderedstarchincommerciallyparboiledrice.Theseresultssuggestthatpartialparboiling,90°Csoaking,andmorethan8minofsteaming(ideally≈12min)ofpaddyriceissufficienttoinducechangesthatinactivateenzymesandprovideenoughstarchgelatinizationtopreventkernelbreakage.
Determinationofformulationandprocessingfactorsaffectingslowlydigestiblestarch,proteindigestibilityandantioxidantcapacityofextrudedsorghum–maizecompositeflour.
Licata,R.,Chu,J.,Wang,S.,Coorey,R.,James,A.,Zhao,Y.&Johnson,S.(2014).InternationalJournalofFoodScience&Technology,49(5),1408-1419.
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High-temperaturehigh-pressureextrusionofsorghum–maizecompositeflour,ofpotentialforhealthyfoodmanufacture,wasinvestigatedbyfactorialexperimentaldesigntodeterminetheeffectoflevelofsorghumindrymix(15–60%);finalbarrelzonetemperature(120–150°C);totalmoistureinbarrel(21.4–25.8%);totalinputrate(2.3–6.8kgh-1);andscrewspeed(250–450rpm)onextrudateslowlydigestiblestarch(SDS),phenoliccontent,antioxidantcapacity,proteindigestibility,densityandexpansionratio.ExtrudateSDSincreasedwithincreasingsorghumlevelanddecreasedasthebarreltemperatureincreased.Totalphenoliccontentandantioxidantcapacitywerepositivelyassociatedwithsorghumlevel.Proteindigestibilitywasassociatednegativelywithsorghumlevelandpositivelywithbarreltemperature.Extrudatedensitywasassociatedpositivelywithtotalmoistureandnegativelywithbarreltemperatureandinputrate.Sorghumindrymix,finalbarrelzonetemperatureandtotalmoistureinbarrelwerethethreemostsignificantindependentvariablesinfluencingextrudatedependantvariables.
Analysisofstarchamylolysisusingplotsforfirst-orderkinetics.
Butterworth,P.J.,Warren,F.J.,Grassby,T.,Patel,H.&Ellis,P.R.(2012).CarbohydratePolymers,87(3),2189-2197.
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Investigatorsoftenstudyproductreleasefromstarchesduringprolongedincubationswithα-amylaseinvitro.Thereactiontimecoursesusuallyfittoalinearformofafirstorderrateequation,i.e.,ln[(C∞−Ct)/C∞]=−kt.ThisequationcallsforanaccurateestimateofC∞,i.e.,theconcentrationofproductattheendofthereaction.EstimatesofC∞fromdigestibilitycurvescanbeunreliable.TheGuggenheimmethoddoesnotrequirepriorknowledgeofC∞butseemsnottohavebeenappliedtostarchhydrolysisdata.Analternativemethodisalsoavailableinwhichthelogarithmoftheslope(LOS)ofadigestibilitycurveatvarioustimepointsisplottedagainsttime.ThisallowsestimationsofbothkandC∞andcanalsorevealwhetherchangesoccurindigestionratefromrapidtoslowasdigestionproceeds.WedescribetheGuggenheimandLOSmethodsandprovideexamplesoftheirapplicationtostarchdigestibilitydata.
ValidationofMethods
AACCMethod76-31.01
ICCStandardNo.164
RACIStandardMethod
ColourimetricmethodforthedeterminationofStarchDamage
incerealflours
Principle:
(fungalα-amylase)
(1)Damaged(orgelatinised)starch+H2O→maltodextrins
(amyloglucosidase)
(2)Maltodextrins+H2O→D-glucose
(glucoseoxidase)
(3)D-Glucose+H2O+O2→D-gluconate+H2O2
(peroxidase)
(4)2H2O2+p-hydroxybenzoicacid+4-aminoantipyrine→
quinoneimine+4H2O
Kitsize: 200assays
Method: Spectrophotometricat510nm
Totalassaytime: ~40min
Detectionlimit: 0.5-100%ofsampleweight
Applicationexamples:
Cerealfloursandothermaterials
Methodrecognition:
AACC(Method76-31.01),ICC(StandardNo.164)andRACI(Standard
Method)
Advantages
- Verycosteffective
- Allreagentsstablefor>2yearsafterpreparation
- Onlyenzymatickitavailable
- Veryspecific
- Simpleformat
- Mega-Calc™softwaretoolisavailablefromourwebsiteforhassle-freerawdataprocessing
- Standardincluded
品牌介绍
Megazyme品牌产品简介
来源：作者：人气：2149发表时间：2016-05-19 10:59:00【大 中 小】
Megazyme是一家全球性公司，专注于开发和提供用于饮料、谷物、乳制品、食品、饲料、发酵、生物燃料和葡萄酒产业用的分析试剂、酶和检测试剂盒。Megazyme的许多检测试剂盒产品已经为众多官方科学协会（包括AOAC, AACC , RACI, EBC和ICC等），经过严格的审核，批准认证为官方标准方法，确保以准确、可靠、定量和易于使用的测试方法，满足客户的质量诉求。
Megazyme的主要产品线包括：
◆ 检测试剂盒
◆ 酶
◆ 酶底物
◆ 碳水化合物
◆ 化学品/仪器
官网地址：http://www.megazyme.com
检测试剂盒特色产品：
货号
中文品名
用途
K-ACETAF
乙酸[AF法]检测试剂盒
酶法定量分析乙酸最广泛使用的方法
K-ACHDF
可吸收糖/膳食纤维检测试剂盒
酒精沉淀法测定膳食纤维
K-AMIAR
氨快速检测试剂盒
用于包括葡萄汁、葡萄酒以及其它食品饮料样品中氨含量的快速检测分析。
K-AMYL
直链淀粉/支链淀粉检测试剂盒
谷物淀粉和而粉中直链淀粉/支链淀粉比例和含量检测
K-ARAB
阿拉伯聚糖检测试剂盒
果汁浓缩液中阿拉伯聚糖的检测
K-ASNAM
L-天冬酰胺/L-谷氨酰胺和氨快速检测试剂盒
用于食品工业中丙烯酰胺前体、细胞培养基、以及上清液组分中、L-天冬酰胺，谷氨酰胺和氨的检测分析
K-ASPTM
阿斯巴甜检测试剂盒
专业用于测定饮料和食品中阿斯巴甜含量，操作简单
K-BETA3
β-淀粉酶检测试剂盒
适用于麦芽粉中β-淀粉酶的测定
K-BGLU
混合键β-葡聚糖检测试剂盒
测定谷物、荞麦粉、麦汁、啤酒及其它食品中混合键β-葡聚糖(1,3:1,4-β-D-葡聚糖)的含量
K-CERA
α-淀粉酶检测试剂盒
谷物和发酵液（真菌和细菌）中α-淀粉酶的分析测定
K-CITR
柠檬酸检测试剂盒
快速、可靠地检测食品、饮料和其它物料中柠檬酸（柠檬酸盐）含量
K-DLATE
乳酸快速检测试剂盒
快速、特异性检测饮料、肉类、奶制品和其它食品中L-乳酸和D-乳酸(乳酸盐）含量
K-EBHLG
酵母β-葡聚糖酶检测试剂盒
用于测量和分析酵母中1,3:1,6?-β-葡聚糖，也可以检测1,3-葡聚糖
K-ETSULPH
总亚硫酸检测试剂盒
测定葡萄酒、饮料、食品和其他物料中总亚硫酸含量（按二氧化硫计）的一种简单，高效，可靠的酶法检测方法
K-FRGLMQ
D-果糖/D-葡萄糖[MegaQuant法]检测试剂盒
适用于使用megaquant?色度计（505nm下）测定葡萄、葡萄汁和葡萄酒中D-果糖和D-葡萄糖的含量。
K-FRUC
果聚糖检测试剂盒
含有淀粉、蔗糖和其他糖类的植物提取物和食品中果聚糖的含量测定。
K-FRUGL
D-果糖/D-葡萄糖检测试剂盒
对植物和食品中果糖或葡萄糖含量的酶法紫外分光测定。
K-GALM
半乳甘露聚糖检测试剂盒
食品和植物产品中半乳甘露聚糖的含量检测
K-GLUC
D-葡萄糖[GOPOD]检测试剂盒
谷物提取物中D-葡萄糖的含量测定，可以和其它Megazyme检测试剂盒联合使用。
K-GLUHK
D-葡萄糖[HK]检测试剂盒
植物和食品中D-葡萄糖的含量测定，可以和其它Megazyme检测试剂盒联合使用。
K-GLUM
葡甘聚糖检测试剂盒
植物和食品中葡甘聚糖的含量测定。
K-INTDF
总膳食纤维检测试剂盒
总膳食纤维特定检测和分析
K-LACGAR
乳糖/D-半乳糖快速检测试剂盒
用于快速检测食品和植物产品中乳糖、D-半乳糖和L-阿拉伯糖
K-LACSU
乳糖/蔗糖/D-葡萄糖检测试剂盒
混合面粉和其它物料中蔗糖、乳糖和D-葡萄糖的测定
K-LACTUL
乳果糖检测试剂盒
特异性、快速和灵敏测量奶基样品中乳果糖含量
K-MANGL
D-甘露糖/D-果糖/D-葡萄糖检测试剂盒
适合测定植物产品和多糖酸性水解产物中D-甘露糖含量
K-MASUG
麦芽糖/蔗糖/D-葡萄糖检测试剂盒
在植物和食品中麦芽糖，蔗糖和葡萄糖的含量检测
K-PECID
胶质识别检测试剂盒
食品配料中果胶的鉴别
K-PHYT
植酸(总磷)检测试剂盒
食品和饲料样品植酸/总磷含量测量的简便方法。不需要通过阴离子交换色谱对植酸纯化，适合于大量样本分析
K-PYRUV
丙酮酸检测试剂盒
在啤酒、葡萄酒、果汁、食品和体液中丙酮酸分析
K-RAFGA
棉子糖/D-半乳糖检测试剂盒
快速测量植物材料和食品中棉子糖和半乳糖含量
K-RAFGL
棉子糖/蔗糖/D-半乳糖检测试剂盒
分析种子和种子粉中D-葡萄糖、蔗糖、棉子糖、水苏糖和毛蕊花糖含量。通过将棉子糖、水苏糖和毛蕊花糖酶解D-葡萄糖、D-果糖和半乳糖，从而测定葡萄糖含量来确定
K-SDAM
淀粉损伤检测试剂盒
谷物面粉中淀粉损伤的检测和分析
K-SUCGL
蔗糖/D-葡萄糖检测试剂盒
饮料、果汁、蜂蜜和食品中蔗糖和葡萄糖的分析
K-SUFRG
蔗糖/D-果糖/D-葡萄糖检测试剂盒
适用于植物和食品中蔗糖、D-葡萄糖和D-果糖的测定
K-TDFR
总膳食纤维检测试剂盒
总膳食纤维检测
K-TREH
海藻糖检测试剂盒
快速、可靠地检测食品、饮料和其它物料中海藻糖含量
K-URAMR
尿素/氨快速检测试剂盒
适用于水、饮料、乳制品和食品中尿素和氨的快速测定
K-URONIC
D-葡萄糖醛酸/D-半乳糖醛酸检测试剂盒
简单、可靠、精确测定植物提取物、培养基/上清液以及其它物料中六元糖醛酸含量（D-葡萄糖醛酸和D-半乳糖醛酸）
K-XYLOSE
D-木糖检测试剂盒
简单、可靠、精确测定植物提取物、培养基/上清液以及其它物料中D-木糖含量
K-YBGL
Beta葡聚糖[酵母和蘑菇]检测试剂盒
检测酵母和蘑菇制品中1,3:1,6-beta-葡聚糖和α-葡聚糖含量
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