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商品详细Megazyme/麦芽糖/蔗糖/D-葡萄糖分析试剂盒/K-MASUG/100次分析（每个试剂盒34次）

Megazyme/麦芽糖/蔗糖/D-葡萄糖分析试剂盒/K-MASUG/100次分析（每个试剂盒34次）

商品编号： K-MASUG

品牌： Megazyme INC

市场价： ¥3800.00

美元价： 2280.00

产地：美国(厂家直采)

公司：

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

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商品介绍

TheMaltose/Sucrose/D-GlucoseAssayKitissuitablefor themeasurementandanalysisofmaltose,sucroseandD-glucoseinplantandfoodproducts.

Carbohydratecomposition,viscosity,solubility,andsensoryacceptanceofsweetpotato-andmaize-basedcomplementaryfoods.

Amagloh,F.K.,Mutukumira,A.N.,Brough,L.,Weber,J.L.,Hardacre,A.&Coad,J.(2013).Food&NutritionResearch,57.

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Background:Cereal-basedcomplementaryfoodsfromnon-maltedingredientsformarelativelyhighviscousporridge.Therefore,excessivedilution,usuallywithwater,isrequiredtoreducetheviscositytobeappropriateforinfantfeeding.Thedilutioninvariablyleadstoenergyandnutrientthinning,thatis,thereductionofenergyandnutrientdensities.Carbohydrateisthemajorconstituentoffoodthatsignificantlyinfluencesviscositywhenheatedinwater.Objectives:Tocomparethesweetpotato-basedcomplementaryfoods(extrusion-cookedComFa,roller-driedComFa,andoven-toastedComFa)andenrichedWeanimix(maize-basedformulation)regardingtheir1)carbohydratecomposition,2)viscosityandwatersolubilityindex(WSI),and3)sensoryacceptanceevaluatedbysub-SaharaAfricanwomenasmodelcaregivers.Methods:Thelevelofsimplesugars/carbohydrateswasanalysedbyspectrophotometry,totaldietaryfibrebyenzymatic-gravimetricmethod,andtotalcarbohydrateandstarchlevelsestimatedbycalculation.ARapidVisco^TMAnalyserwasusedtomeasureviscosity.WSIwasdeterminedgravimetrically.Aconsumersensoryevaluationwasusedtoevaluatetheproductacceptanceoftheroller-driedComFa,oven-toastedComFa,andenrichedWeanimix.Results:Thesweetpotato-basedcomplementaryfoodswere,onaverage,significantlyhigherinmaltose,sucrose,freeglucoseandfructose,andtotaldietaryfibre,buttheyweremarkedlylowerinstarchcontentcomparedwiththelevelsintheenrichedWeanimix.Consequently,thesweetpotato-basedcomplementaryfoodshadrelativelylowapparentviscosity,andhighWSI,thanthatofenrichedWeanimix.Thescoresofsensorylikinggivenbythecaregiverswerehighestfortheroller-driedComFa,followedbytheoven-toastedComFa,and,finally,theenrichedWeanimix.Conclusions:Thesweetpotato-basedformulationshavesignificantadvantagesascomplementaryfoodduetothehighlevelofendogenoussugarsandlowstarchcontentthatreducetheviscosity,increasethesolubility,impartdesirablesensorycharacteristics,andpotentiallyavoidexcessiveenergyandnutrientthinning.

TowardsaFRET-basedimmunosensorforcontinuouscarbohydratemonitoring.

Engström,H.A.,Andersson,P.O.,Gregorius,K.&Ohlson,S.(2008).JournalofImmunologicalMethods,333(1-2),107-114.

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Inthisreportwehaveevaluatedthepotentialofusingfluorescence/Försterresonanceenergytransfer(FRET)inacompetitiveimmunosensorforcontinuousmonitoringofthecarbohydratehaptenmaltose.ThecyaninedyesCy5andCy5.5wereusedasadonor–acceptorpairbyconjugationtomaltose-labeledbovineserumalbumin(BSA)andthemonoclonalantibodyIgG39.5,givingCy5–BSA–maltotriitol(3.1/1/18)andCy5.5–mAb39.5(2.2/1),respectively.Thisantibodywithweakaffinitytowardsmaltoseshowedfullreversibilitytoboththefreemaltoseandthemaltose-labeledconjugate.ItallowedustomeasurecontinuouslythemaltosecontentbymonitoringtheFRETsignalchangeovertimeduetodisplacementofCy5–BSA–maltotriitolfromCy5.5–mAb39.5insideasemipermeablecapsule.Anear22%totalincreasewasseeninthefluorescenceintensityratioI₆₇₀/I₇₀₀inthepresenceofmaltose,withacalculatedEC₅₀=1.87±0.13mM(R²=0.9984)fromthesigmoidaldose–responsecurveat25°C.Specificityoftheimmunosensorwasshownwiththestructuralanalogtomaltose,cellobiose,anditgeneratednodetectableresponse.Aminordriftinthesensorbaselinewasseenwith0.4%per24h,whichwasinthesamemagnitudeasthesignal-to-noiseratio,duringthe4weeksofmeasurements.Theimmunosensorwasappliedtocrudesamplesofoatdrinksfordirectquantificationofthemaltosecontent.Overall,thisworkdemonstratesthepotentialtouseanimmunosensorbasedonweaklybindingantibodiesandFRETtechnologyforremoteandnon-invasivecarbohydratemonitoring.

Processmodellingandtechnologyevaluationinbrewing.

Muster-Slawitsch,B.,HuBMAnn,M.,Murkovic,M.&Brunner,C.(2014).ChemicalEngineeringandProcessing:ProcessIntensification,84,98-108.

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Toreachanintegratedsustainableproductionsite,itisimportanttoanalyseeffectsoftechnologychanges.A“brewerymodel”hasbeendevelopedwhichallowsprocessmodellingofabrewingfacility.Besidesthecomparisonofspecificdemandfigures,itallowsaholisticviewoftheproductionsiteandmostimportantlythemodellingofenergydemandprofiles.Energydemandprofilesinbrewingvarysignificantlybasedonthechosentechnologyset.FurThermoretheyarenotablyinfluencedbyproductionplanning,heatexchangersurfacesandheatsupplymanagement.Areductioninenergyintensityinthebrewhouseprocesseswillleadtothepossibilitytodesignheatsupplyequipmentatlowercapacity.Themashingprocessisanimportantcandidateinconsiderationsforheatrecoveryandlowtemperatureheatsupply.Newtemperatureprofilesinmashingcanimproveprocessingtime,qualityoftheproducedwortaswellasenabletheintegrationoflowtemperatureheatinabetterway.

TorulasporadelbrueckiicontributioninmixedbrewingfermentationswithdifferentSaccharomycescerevisiaestrains.

Canonico,L.,Comitini,F.&Ciani,M.(2017).InternationalJournalofFoodMicroBIOLOGy,259,7-13.

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Inrecentyears,therehasbeengrowingdemandfordistinctivehighqualitybeer.Fermentationmanagementhasafundamentalroleinbeerqualityandthelevelsofaromacompounds.Useofnon-conventionalyeasthasbeenproposedtoenhancebeerbioflavor.InthepresentworkweinvestigatedmixedfermentationsusingthreecommercialSaccharomycescerevisiaestrains,withoutandwithadditionofaselectedTorulasporadelbrueckiistrainevaluatingtheirinteractions,aswellasthearomaprofiles.AttheS.cerevisiae/T.delbrueckiico-inoculationratioof1:20,viablecellcountsindicatedthatT.delbrueckiidominatedallofthethreecombinations.Inthemixedfermentations,T.delbrueckiiprovidedhigherlevelsofhigheralcohols(exceptingofβ-phenylethanol),incontrasttodataobtainedinwinemaking,wherehigheralcoholshadlowerlevels.Moreover,mixedfermentationsshowedsignificantlyhigherethylacetate(from5to16 mg/L)andisoamylacetate(from0.019to0.128 mg/L),andweregenerallylowerinethylhexanoateandethyloctanoate.Therefore,irrespectiveofS.cerevisiaestrain,T.delbrueckiiinfluencedonallmixedfermentations.Ontheotherhand,themixedfermentationswerealsoaffectedbyeachofthethreeS.cerevisiaestrains,whichresultedinbeerswithdistinctiveflavors.

Torulasporadelbrueckiiinthebrewingprocess:Anewapproachtoenhancebioflavourandtoreduceethanolcontent.

Canonico,L.,Agarbati,A.,Comitini,F.&Ciani,M.(2016).Foodmicrobiology,56,45-51.

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Nowadays,consumersrequirefermentedalcoholicbeverageswithparticularandenhancedflavourprofileswhileavoidingthehealthconcernsduetohighethanolcontent.Here,theuseofTorulasporadelbrueckiiwasevaluatedforbeerproduction,inbothpureandinmixedcultureswithaSaccharomycescerevisiaestarterstrain(US-05).Theyeastinteractionswerealsoevaluated.InmixedfermentationswithS. cerevisiae,themainanalyticalcharactersfromT. delbrueckiiwerecomparablewiththoseoftheS. cerevisiaestarterstrain,butthebeerswerecharacterizedbyadistinctiveoverallanalyticalandaromaticprofile.Indeed,therewereinteractionsbetweenS. cerevisiaeandT. delbrueckii,withenhancedethylhexanoate(0.048 mg l^-1)andethyloctaonate(0.014 mg l^-1)levelsatthe1:20and1:10inoculationratios,respectively;whilephenylethylacetateincreasedinallmixcombinations.ThepresenceofT. delbrueckiiresultedinreducedβ-phenylethanolandisoamylacetatelevels,whichareresponsIBLeforfloralandfruityaromas,respectively.BeerproducedwithT. delbrueckiipurecultureshadalowalcoholcontent(2.66%;v/v),whilealsoshowingaparticularlyanalyticalandaromaticprofile.

AntiglycemicEffectofWaterExtractableArABInoxylanfromWheatAleuroneandBran.

Malunga,L.N.,Izydorczyk,M.&Izydorczyk,M.(2017).JournalofNutritionandMetabolism,ArticleID5784759.

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Thestudiesontheeffectsofarabinoxylan(AX)polysaccharidesonpostprandialglucoseresponsehaveresultedincontrastingresultsowingtothediversityinAXstructures.FourwaterextractableAX(WEAX)extractsobtainedfromwheataleuroneandbranwereusedtoinvestigate(a)theeffectofAXonactivitiesofα-amylaseandα-glucosidase,(b)influenceofAXchemicalcompositionontheirinhibitionpotency,and(c)kineticsofenzymeinhibition.α-AmylaseactivitywasnotsignificantlyaffectedbythepresenceWEAXfractionsregardlessoftypeorconcentration.WEAXinhibitedα-glucosidaseactivityonlywhenmaltosewasusedasasubstratebutnotsucrose.TheIC50valuesofWEAX(4.88±0.3-10.14±0.5 mg/mL)werehighlycorrelatedtoferulicacidcontent(R=-0.89),arabinosetoxyloseratio(R=-0.67),andrelativeproportionsofxylosebeingunsubstituted(R=-0.69),disubstituted(R=-0.63),andmonosubstituted(R=-0.76).TheLineweaver–Burkplotsuggestedanuncompetitiveenzymeinhibitionmode.Thus,ourresultssuggestthatantiglycemicpropertiesofWEAXmaybederivedfromdirectinhibitionofα-glucosidaseactivity.

UV-methodforthedeterminationofMaltose,SucroseandD-Glucoseinfoodstuffs,beveragesandothermaterials

Principle:
          (α-glucosidase)
(1)Maltose+H₂O→2D-glucose

           (β-fructosidase)
(2)Sucrose+H₂O→D-glucose+D-fructose

             (hexokinase)
(3)D-Glucose+ATP→G-6-P+ADP

   (glucose-6-phosphatedehydrogenase)
(4)G-6-P+NADP⁺→gluconate-6-phosphate+NADPH+H⁺

Kitsize: *34assaysofeach

* Thenumberofmanualtestsperkitcanbedoubledifallvolumesarehalved.
ThiscanbereADIlyaccommodatedusingtheMegaQuant^TMWave
Spectrophotometer(D-MQWAVE).

Method:                          Spectrophotometricat340nm
Reactiontime:                 ~25min
Detectionlimit:               1.5mg/L
Applicationexamples:
Beer,fruitjuices,softdrinks,milk,jam,honey,dieteticfoods,baby
foods,bread,sugarproducts,bakeryproducts,candies,desserts,
confectionery,chocolate,ice-cream,fruitandvegetables,condiments,
tobacco,cosmetics,pharmaceuticals,paperandothermaterials
(e.g.biologicalcultures,samples,etc.)
Methodrecognition:
MethodsbasedonthisprinciplehavebeenacceptedbyAOAC,EN,
NEN,NF,DIN,GOST,OIV,IFU,AIJNandMEBAK

Advantages

Verycompetitiveprice(costpertest)
Allreagentsstablefor>2yearsafterpreparation
Rapidreaction
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

公司介绍

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。Megazy

品牌分类

分析试剂盒碳水化合物酶底物化学品/设备酶

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