Megazyme/抗性淀粉对照面粉/K-RSTCL/每个试剂盒5个对照
商品编号：
K-RSTCL
品牌：
Megazyme INC
市场价：
¥2740.00
美元价：
1644.00
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
ForusewiththeResistantStarchassaykit.
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.
SterilizationinaliquidofaspecificstarchmakesitslowlydigestIBLeinvitroandlowglycemicinrats.
Severijnen,C.,Abrahamse,E.,VanderBeek,E.M.,Buco,A.,vandeHeijning,B.J.M.,vanLaere,K.&Bouritius,H.(2007).TheJournalofNutrition,137(10),2202-2207.
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Diabeticsarerecommendedtoeatabalanceddietcontainingnormalamountsofcarbohydrates,preferablythosewithalowglycemicindex.Forsolidfoods,thiscanbeachievedbychoosingwhole-grain,fiber-richproducts.For(sterilized)liquidproducts,suchasmealreplacers,thechoicesforcarbohydratesourcesarerestrictedduetotechnologicallimitations.Starchesusuallyhaveahighglycemicindexaftersterilizationinliquids,whereaslowglycemicsugarsandsugarreplacerscanonlybeusedinlimitedamounts.Usinganinvitrodigestionassay,weidentifiedaresistantstarch(RS)source[modifiedhighamylosestarch(mHAS)]thatmightenabletheproductionofasterilizedliquidproductwithalowglycemicindex.HeatingmHASfor4–5mininliquidincreasedtheslowlydigestiblestarch(SDS)fractionattheexpenseoftheRSportion.Theeffectwastemperaturedependentandreacheditsmaximumabove120°C.Heatingat130°CsignificantlyreducedtheRSfractionfrom49to22%.Theproductremainedstableforatleastseveralmonthswhenstoredat4°C.ToinvestigatewhetherahigherSDSfractionwouldresultinalowerpostprandialglycemicresponse,thesterilizedmHASsolutionwascomparedwithrapidlydigestiblemaltodextrin.MaleWistarratsreceivedani.g.bolusof2.0gavailablecarbohydrate/kgbodyweight.Ingestionofheat-treatedmHASresultedinasignificantattenuationofthepostprandialplasmaglucoseandinsulinresponsescomparedwithmaltodextrin.mHASappearstobeastarchsourcewhich,aftersterilizationinaliquidproduct,acquiresslow-releaseproperties.Thelong-termstabilityofmHASsolutionsindicatesthatthismayprovideasuitablecarbohydratesourceforlowglycemicindexliquidproductsforinclusioninadiabetes-specificdiet.
DevelopmentofhighamylosewheatthroughTILLING.
Slade,A.J.,McGuire,C.,Loeffler,D.,Mullenberg,J.,Skinner,W.,Fazio,G.,Holm,A.,Brandt,K.M.,SteineM.N.,Goodstal,J.F.&Knauf,V.C.(2012).BMCPlantBiology,12(1),69.
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Background:Wheat(Triticumspp.)isanimportantsourceoffoodworldwideandthefocusofconsiderableeffortstoidentifynewcombinationsofgeneticdiversityforcropimprovement.Inparticular,wheatstarchcompositionisamajortargetforchangesthatcouldbenefithumanhealth.Starcheswithincreasedlevelsofamyloseareofinterestbecauseofthecorrelationbetweenhigheramylosecontentandelevatedlevelsofresistantstarch,whichhasbeenshowntohavebeneficialeffectsonhealthforcombatingobesityanddiabetes.TILLING(TargetingInducedLocalLesionsinGenomes)isameanstoidentifynovelgeneticvariationwithouttheneedfordirectselectionofphenotypes.Results:UsingTILLINGtoidentifynovelgeneticvariationineachoftheAandBgenomesintetraploiddurumwheatandtheA,BandDgenomesinhexaploidbreadwheat,wehaveidentifiedmutationsintheformofsinglenucleotidepolymorphisms(SNPs)instarchbranchingenzymeIIagenes(SBEIIa).CombiningthesenewallelesofSBEIIathroughbreedingresultedinthedevelopmentofhighamylosedurumandbreadwheatvarietiescontaining47-55%amyloseandhavingelevatedresistantstarchlevelscomparedtowild-typewheat.HighamyloselinesalsohadreducedexpressionofSBEIIaRNA,changesinstarchgranulemorphologyandalteredstarchgranuleproteinprofilesasevaluatedbymassspectrometry.Conclusions:WereporttheuseofTILLINGtodevelopnewtraitsincropswithcomplexgenomeswithouttheuseoftransgenicmodifications.CombinedmutationsinSBEIIaindurumandbreadwheatvarietiesresultedinlineswithsignificantlyincreasedamyloseandresistantstarchcontents.
Invitrofermentationofspentturmericpowderwithamixedcultureofpigfaecalbacteria.
Han,K.H.,Azuma,S.&Fukushima,M.(2014).Food&Function,10,2446-2452.
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Thefermentationpotentialofspentturmericwasstudiedininvitroswinefaecalbatchcultures.Thespentturmericresidue(theenzyme-resistantfractionfromspentturmeric,EST)wasobtainedthroughtheuseofthedigestiveenzymesamyloglucosidaseandpancreatinandcomparedtocelluloseandhigh-amylosestarch(HAS)ascarbonsources.ESTshowedsignificantincreasesintotalanaerobes,bifidobacteria,lactobacilliandlacticacidbacteriapopulationscomparedtocelluloseat12,24and48h,andthetotalanaerobiclevelintheHASgroupwassignificantlyhigherthaninthecellulosegroupat24and48h.However,asignificantdecreaseinthecoliformpopulationwasonlyfoundintheHASgroupcomparedtothecellulosegroupat48h.Thetotalshort-chainfattyacid(SCFA)concentrationsintheESTandHASgroupsweresignificantlyhigherthanthatinthecellulosegroupat12hand48h.However,therewasnosignificantdifferenceinthetotalSCFAconcentrationbetweentheESTandHASgroupsat12hand48h.AmmoniaandpHlevelsintheESTandHASgroupsweresignificantlylowerthanthoseinthecellulosegroupat24and48h,buttherewasnosignificantdifferencebetweentheESTandHASgroups.Theseresultsindicatethatthefermentationpotentialoftheenzyme-resistantfractionfromspentturmericiscomparabletothatofcommerciallyestablishedresistantstarch.
Gastrointestinalhormonemodulationafteradouble-blindinterventionalstudywithunavailablecarbohydrates.
Giuntini,E.B.,Sardá,F.A.,Lui,M.C.Y.,TADIni,C.C.,Lajolo,F.M.&Menezes,E.W.(2015).FoodResearchInternational,77(1),17-23.
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Theintakeofunavailablecarbohydrates—functionalingredients—haspresentedaninverserelationshipwiththeriskfornon-communicablediseases.Inulinandunripebananaflour(UBF)(sourceofresistantstarch—55%)areamongtheseingredients.TheaimofthisworkwastoevaluatetheimpactofregularanddiscontinuedintakeofinulinorUBFontheplasmalevelsofgastrointestinalhormonesandenergyintakeinhealthyvolunteers.Amedium-termclinicalassaywasconductedwithhealthyvolunteers,bothmalesandfemales(n = 33),whowereorientedtoconsumesoupwithaddedinulin(INUgroup),UBF(UBFgroup)ormaltodextrin(Controlgroup)threetimesaweekforsixweeks.Prototypesoftwodifferenttypesoffrozensoupswereprovidedbyafoodindustry.Theplasmaconcentrationofsatiety-relatedgastrointestinalhormoneswasevaluatedbeforeandattheendoftheintervention.Bloodcollectionwasperformed180 minaftertheconsumptionofbreakfastadlibitum.Theenergyintakewasevaluatedatthesubsequentmeal(180 min).UBFconsumption(8 g)causedsignificantchangesintheplasmaticlevelsofthegastrointestinalhormoneswhencomparedtotheperiodbeforetheintervention:therewasalowerincreaseinghrelin(T0,T60,T120andT180 min)andadecreaseininsulin(T0andT180 min),hormonesrelatedtohunger,whenathighlevels,aswellasanincreaseinpeptideYY(PYY)atalltimepoints.WhencomparingtheControlandUBFgroupsattheendoftheintervention,thelatterpresentedareductioninghrelin(T0,120and180 min)andinsulin(T0and180 min)andanincreaseinPYY(T30and180 min).Theconsumptionofinulin(8 g),comparedtotheperiodbeforeandattheendoftheintervention,resultedinalowerincreaseinghrelin(T0,T120andT180 min)andadecreaseininsulin(T180 min).PYYalsoincreasedatalltimepoints,whichindicateshighersatiety.WhentheControlandINUgroupswerecomparedattheendoftheintervention,theINUgrouppresentedreductionsinghrelin(T0,120and180 min)andinsulin(T180 min)andanincreaseinPYY(T180 min).Atthesubsequentmeal,therewasareductioninenergyintakeofapproximately15%(129 kJ)fortheUBFand12%(130 kJ)fortheINUgroups.BothinulinandUBFpresentpositiveeffectsongastrointestinalhormonesandenergyintakeandmaybeusedforproducingproductsthatstimulatehealthyeatinghabits.
Identificationofcarbohydrateparametersincommercialunripebananaflour.
Sardá,F.A.H.,deLima,F.N.,Lopes,N.T.,Santos,A.D.O.,Tobaruela,E.D.C.,Kato,E.T.&Menezes,E.W.(2016).FoodResearchInternational,81,203-209.
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Unripebananaflour(UBF),whichisrichinresistantstarch(RS),hasshownseveralpositivephysiologicaleffectsinclinicaltrials.AlthoughsuchobservationsencouragetheemergenceofUBFinthefoodmarket,specificidentityorqualitystandardsfortheproductarestilllacking.ThisworkaimedtoassessandproposecharacterizationparametersforcommerciallyavailableUBF.TheresultsshowedthatthreeofthebrandsexaminedpresentedaRScontenthigherthan40%,whereasnineshowedalowercontent,withtwohavinglessthan10%RSandover80%totalstarch,whichwasfullyidentifiedascerealstarchbylightmicroscopy(LM).Thepresenceofbananapeelintheflourwascorrelatedwiththelipid(r = 0.870),ash(r = 0.812),protein(r = 0.704)andtotalstarch(r = − 0.761)contents.Accordingtoprincipalcomponentsanalysis(PCA)andLMidentification,themainparametersforthecharacterizationofcommercialUBFsarethecontentsofRS,dietaryfiber,lipidandash.ThelargevariabilityinRScontent(4to62%)foundincommercialUBFsisonereasonwhyconsumerswouldbenefitfromadditionallabelinginformation,suchastheinclusionoftheRSandsolublesugar(SS)contents,theunripebananacultivarused,andindicationsaboutuseofthepeel.Moreover,adulterationscouldbeverifiedbyfoodinspectionagenciesviaLM,whichcanbeusedasatooltoidentifythetypeandstateofthestarchpresent.
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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