Megazyme/果聚糖HK检测试剂盒/K-FRUCHK/每个试剂盒50次检测
商品编号：
K-FRUCHK
品牌：
Megazyme INC
市场价：
¥5100.00
美元价：
3060.00
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
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info@ebiomall.com
商品介绍
TheFructanHKtestkitissuitableforthespecificmeasurementandanalysisofallfructo-oligosaccharides(reducingandnon-reducing)andoffructanpolysaccharide.
Enzymicanalysisofthefinestructureofgalactomannans.
McCleary,B.V.(1994).“MethodsinCarbohydrateChemistry”,Vol.X,(J.N.BeMiller,D.J.MannersandR.J.Sturgeon,Eds.),JohnWiley&SonsInc.,pp.175-182.
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Anumberofmethodshavebeendescribedfortheanalysisofthefinestructureofgalactomannans,i.e.,thedistributionofD-galactosylunitsalongtheD-mannanbackbone(1).Suchstudiesincludetheanalysisofx-raydiffractiondataofstretchedfibersofgalactomannans(2,3),1H-and13C-nmr(nuclearmagneticresonance)ofnativeandpartiallydepolymerizedgalacto¬mannans(4)andarangeofchemicalprocedures(5-7),includingthoseemployingadetailedtheoreticalanalysisofthekineticsofreaction(8).Analternativeapproachinvolvesthecharacterizationandquantificationoftheoligosaccharidesproducedonhydrolysisofgalactomannansbyhighlypurifiedandwell-characterizedβ-mannanases(EC3.2.1.78)(9,10).Theβ-mannanasesemployedwerepurifiedtohomogeneitybyaffinitychromatographyongIucornannan-AH-Sepharose4B.Theywerecharacterizedbyarangeofphysicochemicaiproceduresbydeterminingthekineticsoftheiractiononβ-mannooligosaccharides,andbycharacterizingthestructuresofoligosaccharidesproducedonhydrolysisofgalactomannansandglucomannans(11).Fromthesestudies,abasicmodeldescribingthesubsitebindingrequirementsofalltheβ-mannanasesexaminedwasproposed(Fig.1).Thismodelwasthenmodifiedtoaccountfortheslightdifferencesnotedinthetypesofoligosaccharidesproducedbyβ-mannanasesfromdifferentsources.Theβ-mannanaseswhichdiffermostsignificantlyintheiractionpatternsongalactomannansarethosefromAspergillusnigerculturefiltratesandfromgerminatedguarseed.
Measurementofinulinandinulin-degrADIngenzymes.
McCleary,B.V.(1998).“ProceedingsoftheSeventhSeminaronInulin”,(A.FuchsandA.VanLaere,Eds.),EuropeanFructanAssociation,pp.36-45.
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Anon-instrumentalmethodforthemeasurementoffructanisdescribed.Themethodsimplifiesfructananalysis,iseasytoperform,usesstandardlaboratoryequipment,andisaccurate,reproducIBLeandspecific.Theprocedureemployshighlypurifiedandspecificenzymestohydrolysesucrose,starchandfructans(inulinsandgraminan).
Fructans-Analyticalapproachestoafibrethatferments.
Blakeney,A.B.,McCleary,B.V.&Mugford,D.C.(1997).ChemistryinAustralia,17-19.
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Fructansaredefinedasanycompoundwhereoneormorefructosyl-fructoselinkagesconstituteamajorityofthelinkages.Thisreferstopolymericmaterialaswellasoligomersassmallasthediasaccharideinulobiose.Materialincludedinthisdefinitionmayormaynotcontainattachedglucose.Thetermsoligomerandpolymerareusedbyfructanresearcherstodistinguishbetweenmaterialsthatcanbespecificallycharacterisedandthosethatcannot.Fructansarewidelydistributedintheplantkingdom.Theyarepresentinmonocotyledons,dicotyledonsandingreenalgae.
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%.
Measurementofinulinandoligofructan.
McCleary,B.V.&Blakeney,A.B.(1999).CerealFoodsWorld,44,398-406.
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Fructansaredefinedasanycompoundinwhichoneormorefructosyl-fructoselinkagesconstituteamajorityofthelinkages(1).Thisreferstopolymericmaterialaswellastooligomersassmallasdisaccharideinulobiose.Fructansarewidelydistributedintheplantkingdom.Theyarepresentinmonocotyledons,dicotyledons,andgreenalgae.Fructansdifferinmolecularstructureandinmolecularweight.Theymaybeclassifiedintothreemaintypes,theinulintype,thelevan(previouslycalledphlein)type,andthegraminantype(2).Theinulingroupconsistsofmaterialthathasmostlyofexclusivelythe(2-1)fructosly-fructoselinkage.Levanismaterialthatcontainsmostlyorexclusivelythe(2-6)fructosyl-fructoselinkage.Thegraminan(orbranched)typehasboth(2-1)and(2-6)fructosly-fructoselinkagesinsignificantamounts(e.g.graminanfromGramineae).Thedistributionoffructansinnature,andtheproductionoffructooligosaccharides,suchasneosugar,usingfructosyltransferase,hasbeenreviewedinamonograph(3).Inthecontextofthisarticleandtheanalyticalproceduredescribed,thetermfructanrelatesonlytoinulinandgraminan.Thecurrentanalyticalprocedurehasnotbeenevaluatedonlevan.
Measurementoftotalfructaninfoodsbyenzymatic/spectrophotometricmethod:Collaborativestudy.
McCleary,B.V.,Murphy,A.&Mugford,D.C.(2000).JournalofAOACInternational,83(2),356-364.
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AnAOACcollaborativestudywasconductedtoevaluatetheaccuracyandreliabilityofanenzymeassaykitprocedureformeasuringoligofructansandfructanpolysaccharide(inulins)inmixedmaterialsandfoodproducts.Thesampleisextractedwithhotwater,andanaliquotistreatedwithamixtureofsucrase(aspecificsucrose-degradingenzyme),α-amylase,pullulanase,andmaltasetohydrolyzesucrosetoglucoseandfructose,andstarchtoglucose.Thesereducingsugarsarethenreducedtosugaralcoholsbytreatmentwithalkalineborohydridesolution.Thesolutionisneutralized,andexcessborohydrideisremovedwithdiluteaceticacid.Thefructanishydrolyzedtofructoseandglucoseusingamixtureofpurifiedexo-andendo-inulinanases(fructanasemixture).Thereducingsugarsproduced(fructoseandglucose)aremeasuredwithaspectrophotometerafterreactionwithpara-hydroxybenzoicacidhydrazide.Thesamplesanalyzedincludedpurefructan,chocolate,low-fatspread,milkpowder,vitamintablets,onionpowder,Jerusalemartichokeflour,wheatstalks,andasucrose/cellulosecontrolflour.Repeatabilityrelativestandarddeviationsrangedfrom2.3to7.3%;reproducibilityrelativestandarddeviationsrangedfrom5.0to10.8%.
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.
SeasonalchangesofcarbohydratescompositioninthetubersofJerusalemartichoke.
Krivorotova,T.&Sereikaite,J.(2014).ActaPhysiologiaePlantarum,36(1),79-83.
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ThedataonthecompositionofcarbohydratesinJerusalemartichoketubersharvestedattheendofMarchafterbeingexposedtofrostduringwinterinsoilwerepresented.Theanalysisofcarbohydrateswasalsoperformedduringthefollowingperiodofvegetativegrowthandintensivephotosyntheticactivityinsummer.Moreover,thecompositionofcarbohydratesinspringtuberswascomparedwiththeoneinautumntubers.ThetubersofthreecultivarsSauliai,AlbikandRubikwereappliedfortheanalysis.Theamountoffructooligosaccharidesinthespringtubersofallcultivarswasequalapproximatelyto80%ofdrymatter.ThesimilaramountoffructooligosaccharideswasdeterminedintheautumntubersofbothSauliaiandAlbik.InRubiktubers,theiramountwasabout10%higher.Theaveragedegreeoffructooligosaccharidespolymerizationdiffered.Inthespringtubersofallcultivars,itwasequaltothree.IntheautumntubersofSauliai,AlbikandRubikitwasequalto6,9and10,respectively.Thehighestamountofsucroseequalto14–18%dependingonthecultivarwasfoundinthespringtubers.Theautumntubershadthelowamountofsucrose(1.4–4.3%),glucose(0.07–0.18%)andfructose(0.35–0.5%).ThedataonthecompositionofcarbohydratesshowedthatthetubersofJerusalemartichokecanbeharvestedinautumnorleftinsoilforoverwintering.However,theyshouldbeusedfordifferentpurposesduetodifferentcarbohydratescomposition.
Effectsofprebioticinulin-typefructansonstructure,quality,sensoryacceptanceandglycemicresponseofgluten-freebreads.
Capriles,V.D.&Arêas,J.A.(2013).Food&Function,4(1),104-110.
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Theeffectofaddingincreasinglevelsofprebioticinulin-typefructans(ITFs)(0,4,8,10and12%)onthesensoryandnutritionalqualityofgluten-freebread(GFB)wasassessed.ITFscanprovidestructureandgasretentionduringbaking,thusimprovingGFBqualitybyyieldingbetterspecificvolume,softercrumb,improvedcrustandcrumbbrowningwithenhancedsensoryacceptance.Duringbaking,approximatelyone-thirdoftheITFswaslost.Theadditionof12%ITFstothebasicformulationisrequiredinordertoobtainGFBenrichedwith8%ITFs(4goffructansper50gbreadservingsize),levelsthatcanprovidehealthbenefits.12%ITFs-additionleveldecreasedGFBglycemicindex(from71to48)andglycemicload(from12to8).PrebioticITFsareapromisingimproverforGFBthatcanprovidenutritional(11%dietaryfibercontent,lowglycemicresponse)andfunctionalbenefitstopatientswithceliacdisease,sinceITFsareprebioticingredientsthatcanalsoincreasecalciumabsorption.
FructanandfreefructosecontentofcommonAustralianvegetablesandfruit.
Muir,J.G.,Shepherd,S.J.,Rosella,O.,Rose,R.,Barrett,J.S.&Gibson,P.R.(2007).JournalofAgriculturalandFoodChemistry,55(16),6619-6627.
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Fructansarenotdigestedinthesmallintestinesofhumans.Whilemanyhealthbenefitshavebeenattributedtothesecarbohydrates,theycancausegastrointestinalsymptomsinsomeindividuals.Wemeasuredthetotalfructansin60vegetablesand43fruitsusingtheMegazymefructanassay.Vegetableswiththehighestquantityoffructansincludedgarlic,artichoke,shallots,leekbulb,andonions(range,1.2−17.4g/100gfw).Fruitswithlow,butdetectable,fructansincludedlongon,whitepeach,persimmon,andmelon(range,0.21−0.46g/100gfw).Thefructanassaywasmodifiedtoprovideanestimateoftheaveragechainlength(degreeofpolymerization)forhighfructanvegetables.D-Fructosecanalsobemalabsorbedinthesmallintestineofhumans,sotheD-fructosecontentinsomefoodswasmeasuredtosupplementthecurrentfoodtables.Researchinthisareawillbefacilitatedthroughtheavailabilityofmorecomprehensivefoodcompositiondata.
Diarrhoeaduringenteralnutritionispredictedbythepoorlyabsorbedshort‐chaincarbohydrate(FODMAP)contentoftheformula.
Halmos,E.P.,Muir,J.G.,Barrett,J.S.,Deng,M.,Shepherd,S.J.&Gibson,P.R.(2010).AlimentaryPharmacology&Therapeutics,32(7),925-933.
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Background:Althoughitisrecognizedthatdiarrhoeacommonlycomplicatesenteralnutrition,thecausesremainunknown.Aim:Toidentifyfactorsassociatedwithdiarrhoeainpatientsreceivingenteralnutritionwithspecificattentiontoformulacomposition.Methods:Medicalhistoriesofin-patientsreceivingenteralnutritionwereidentifiedbyICD-10-AMcodingandrandomlyselectedfromtheyear2003to2008.Clinicalanddemographicdatawereextracted.Formulaswereclassifiedaccordingtoosmolality,fibreandFODMAP(fermentableoligo-,di-andmono-saccharidesandpolyols)content.Results:FormulaFODMAPlevelsrangedfrom10.6to36.5g/day.Of160patientsreceivingenteralnutrition,61%haddiarrhoea.Univariateanalysisshoweddiarrhoeawasassociatedwithlengthofstay>21days(OR4.2),enteralnutritionduration>11days(OR4.0)andantibioticuse(OR2.1).Afteradjustingforinfluencingvariablesthroughalogisticregressionmodel,agreaterthanfive-foldreductioninriskofdevelopingdiarrhoeawasseeninpatientsinitiatedonIsosource1.5(P=0.029;estimatedOR0.18).TheonlycharacteristicuniquetothisformulawasitsFODMAPcontent,being47–71%lowerthananyotherformula.Conclusions:Lengthofstayandenteralnutritiondurationindependentlypredicteddiarrhoeadevelopment,whilebeinginitiatedonalowerFODMAPformulareducedthelikelihoodofdiarrhoea.Asretrospectiveevaluationdoesnotsupportacause–effectrelationship,aninterventionalstudyinvestigatingFODMAPsinenteralformulaisindicated.
Fructancontentofcommonlyconsumedwheat,ryeandgluten-freebreads.
Whelan,K.,Abrahmsohn,O.,David,G.J.P.,Staudacher,H.,Irving,P.,Lomer,M.C.E.&Ellis,P.R.(2011).InternationalJournalofFoodSciencesandNutrition,62(5),498-503.
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Fructansarenon-digestiblecarbohydrateswithvariousnutritionalpropertiesincludingeffectsonmicrobialmetabolism,mineralabsorptionandsatiety.Theyarepresentinarangeofplantfoods,withwheatbeinganimportantsource.Theaimofthepresentstudywastomeasurethefructancontentofarangeofwheat,ryeandgluten-freebreadsconsumedintheUnitedKingdom.FructansweremeasuredinarangeofbreadsusingselectiveenzymichydrolysisandspectrophotometrybasedontheAOAC999.03method.Thebreadsgenerallycontainedlowquantitiesoffructan(0.61–1.94g/100g),withryebreadbeingtherichestsource(1.94g/100g).Surprisingly,gluten-freebreadcontainedsimilarquantitiesoffructan(1.00g/100g)asotherbreads.Therewaswidevariationinfructancontentbetweenindividualbrandsofgranary(0.76–1.09g/100g)andgluten-freebreads(0.36–1.79g/100g).Althoughtheycontainonlylowquantitiesoffructan,thewidespreadconsumptionofbreadmaymakeasignificantcontributiontofructanintakes.
Quantificationoffructans,galacto‐oligosacharidesandothershort‐chaincarbohydratesinprocessedgrainsandcereals.
Biesiekierski,J.R.,Rosella,O.,Rose,R.,Liels,K.,Barrett,J.S.,Shepherd,S.J.,Gibson,R.&Muir,J.G.(2011).JournalofHumanNutritionandDietetics,24(2),154-176.
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Background:Wholegraingrainsandcerealscontainawiderangeofpotentiallyprotectivefactorsthatarerelevanttogastrointestinalhealth.Theprebioticsbeststudiedarefructans[fructooligosaccharides(FOS),inulin]andgalactooligosaccharides(GOS).Theseandothershort-chaincarbohydratescanalsobepoorlyabsorbedinthesmallintestine(namedfermentableoligo-,di-andmonosaccharidesandpolyols;FODMAPs)andmayhaveimportantimplicationsforthehealthofthegut.Methods:Inthepresentstudy,FODMAPs,includingfructoseinexcessofglucose,FOS(nystose,kestose),GOS(raffinose,stachyose)andsugarpolyols(sorbitol,mannitol),werequantifiedusinghigh-performanceliquidchromatographywithanevaporativelightscatteringdetector.Totalfructanwasquantifiedusinganenzymichydrolysismethod.Results:Fifty-fivecommonlyconsumedgrains,breakfastcereals,breads,pulsesandbiscuitswereanalysed.Totalfructanwerethemostcommonshort-chaincarbohydratepresentincerealgrainproductsandranged(gperportionaseaten)from1.12gincouscousto0ginrice;0.6gindarkryebreadto0.07ginspeltbread;0.96ginwheat-freemueslito0.11ginoats;and0.81ginmueslifruitbarto0.05ginpotatochips.Raffinoseandstachyoseweremostcommoninpulses.Conclusions:CompositiontablesincludingFODMAPsandprebiotics(FOSandGOS)thatarenaturallypresentinfoodwillgreatlyassistresearchaimedatunderstandingtheirphysiologicalroleinthegut.
CharacterisationofdietaryfibrecomponentsincerealsandlegumesusedinSerbiandiet.
Dodevska,M.S.,Djordjevic,B.I.,Sobajic,S.S.,Miletic,I.D.,Djordjevic,P.B.&Dimitrijevic-Sreckovic,V.S.(2013).FoodChemistry,141(3),1624-1629.
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ThetypicalSerbiandietischaracterisedbyhighintakeofcerealproductsandalsolegumesareoftenused.Thecontentoftotalfibreaswellascertainfibrefractionswasdeterminedincereals,cerealproducts,andcookedlegumes.Thecontentoftotalfibreincookedcerealsandcerealproductsrangedfrom2.5to20.8g/100g,andincookedlegumesfrom14.0to24.5g/100g(ondrymatterbasis).Distributionofanalysedfibrefractionsandtheirquantitiesdifferedsignificantlydependingonfoodgroups.Fructansandarabinoxylanswerethemostsignificantfibrefractionsinryeflakes,andβ-glucaninoatflakes,celluloseandresistantstarchwerepresentinsignificantamountsinpeasandkidneybeans.Whenthesizeofregularfoodportionswastakenintoconsideration,thebestsourcesoftotaldietaryfibrewerepeasandkidneybeans(morethan11g/serving).Thesamefoodswerethebestsourcesofcellulose(4.98and3.56g/serving)andresistantstarch(3.90and2.83g/serving).Highintakeofarabinoxylansandfructanscouldbeaccomplishedwithcookedwheat(3.20gand1.60g/serving,respectively).Oat(1.39g/serving)andbarleyflakes(1.30g/serving)canberecommendedasthebestsourcesofβ-glucan.
Influenceofinulinmodificationandflourtypeonthesensoryqualityofprebioticwafercrackers.
Hempel,S.,Jacob,A.&Rohm,H.(2007).EuropeanFoodResearchandTechnology,224(3),335-341.
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AninulinsyrupmadefromJerusalemartichoketubers,eitherinitscommercialformorafterultrafiltration,wasfreeze-driedandusedasaprebioticingredientinthesmall-scalemanufactureofwafercrackers.Thefloursusedforthepreparationofwaferbatterswerefromwheat,ryeorspeltwheat,or1:1combinationsofwheatflourandryeflourorwheatflourandspeltwheatflour.Batterviscositywasstronglyinfluencedbytheselectionoftheflourtype,butremainedwithintechnologicallyacceptablelimits.Theultrafiltrationoftheinulinsyrup,usinga1kDamembrane,resultedinasignificantreductionofthecontentoffreesugarsandmineralswhich,inturn,hadasignificantimpactontheCIE-Labcolorvaluesofthewafercrackers.Usingspeltwheatflourinsteadofwheatfloursignificantlyincreasedwafercrackerfirmnessmeasuredbypenetration,asdidtheincorporationofultrafilteredfreeze-driedinsteadofnativefreeze-driedJerusalemartichokesyrup.Sensoryanalysisrevealedasignificantinfluenceofproductformulationonappearance,flavorandtextureofthewafercrackers.Itcanbeconcludedfromqualityscores,whichwerecalculatedbyusingweightingfactorsassignedtothesensoryattributes,thatwheatflourmaybepartiallyreplacedbyryeflourorspeltwheatflourwithoutnegativelyaffectingthesensorypropertiesofthewafercrackers.
Wild-boardisturbanceincreasesnutrientandCstoresofgeophytesinsubalpinegrasslands.
Palacio,S.,Bueno,C.G.,Azorín,J.,Maestro,M.&Gómez-García,D.(2013).AmericanJournalofBotany,100(9),1790-1799.
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•Premiseofthestudy:Wild-boarsoildisturbance(i.e.,rooting)increasestheabundanceofsomespeciesofgeophytes(i.e.,plantswithundergroundrenewalbuds)inuplandmeadows.However,themechanismsthatcouldleadtosuchenhancedprevalenceremainunexplored.•Methods:Weanalyzedtheeffectsofwild-boardisturbanceonthesize,nutrient(N,P,K,C,andtotalash),andnonstructuralcarbohydrate(solublesugars,starchplusfructans,andtotalnonstructuralcarbohydrate)contentofthestorageorgansoffivetaxaofuplandgeophytes.Resultswereexploredinrelationtothenutrientavailability(totalN,availableP,andK)inthesoil.•Keyresults:Wild-boarrootingincreasedthesizeandthenutrientcontentofthestorageorgansofgeophytes.Suchenhancedstoragewasfurtherpromotedbyrootingrecurrenceandintensity.Althoughwecouldnotdetectadirectimpactofrootingonsoilnutrientconcentrations,plantswereclearlyNlimitedandsuchlimitationwasamelioratedinareasrootedbywildboar.Furthermore,plant-soilinteractionsforNweredifferentinrootedareas,whereplantN-concentrationsrespondedpositivelytosoilN.•Conclusions:Geophytesgrowinginrootedareashaveanincreasednutrientvalue,whichmaypromotetherevisitofwildboarstopreviouslyrootedareas,withfurtherpositivefeed-backeffectsonplantquality.Thisplant-animalinteractionmayshapeuplandgeophytecommunities.
ComparisonofgelstrengthofKamabokocontainingpowdersfromninedifferentvegetablesandfruits.
Yaguchi,S.,Shimoda,M.,Fukushima,H.&Maeda,T.(2017).JournalofNationalFisheriesUniversity,65(1),1-8.
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WeinvestigatedthebiochemicalcharacteristicsofseveraltypesofvegetableandfruitpowdersandthegelstrengthofKamabokomixedwiththosepowderstoimprovesurimigelquality.Burdock,onion,andcarrotpowdershadhighconcentrationsoffructanandtotalsugar.Threepowders(purplesweetpotato,Chineseyam,andEastIndianlotusroot)containedhighamountsofstarch.PectinandpolyphenolcontentswerehighinYuzupowder.Gelstrengthdecreasedaftermixingwithanyofthepowders.Althoughpolyphenolcontentsseemedtodecreaseinthegelstrengthslightly,itwasdifficulttoestimategelstrengthbyaddingaparticularpowderandamount.
Prebioticgreenteabeverageaddedinclusioncomplexesofcatechinandβ-cyclodextrin:Physicochemicalcharacteristicsduringstorage.
deSouza,R.C.,Júnior,O.V.,Pinheiro,K.H.,Klososki,S.J.,Pimentel,T.C.,CardozoFilho,L.&Barão,C.E.(2017).LWT-FoodScienceandTechnology,85,212-217.
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Theobjectiveofthisstudywastoevaluatetheeffectoftheadditionofβ-cyclodextrin,catechinorinclusioncomplexes(catechin:β-CD)(physicalmixtureorwithsupercriticalcarbondioxide)onprebioticgreenteabeveragecharacteristicsduringstorageatambienttemperature(90days/25°C).Theprebiotic(oligofructose)stabilitywasalsoevaluated.Theadditionofcyclodextrinand/orcatechinresultedinproductswithhigheracidity.Thephysicalprocessofcomplexation,whichissimpleandcheap,gavethebestresultsinrelationtothestabilityofthephenoliccompoundscontentintheproduct.Thesupercriticalcarbondioxidedidnotimprovetheprotectionofthephenoliccompounds.Aportionof200 mLofthegreenteahadsufficientoligofructosecontenttobeconsideredaprebioticproductduring90daysofstorage.Itwaspossibletoformulategreenteabeverageswithhightotalphenoliccompounds(2525–3307 mgCE/L)andoligofructosecontent(3.1 g/200 mL)sufficienttoconsiderthemprebioticproducts,beingrecommendedthephysicalprocessofcomplexation(catechin:β-CD).Thegreenteaswouldmaintainthebeneficialeffectsfor90daysatambienttemperature(25°C).
ValidationofMethods
AACCMethod32-32.01
AOACMethod999.03
CODEXMethodTypeIII
UV-methodforthedeterminationofFructaninfoodstuffs,
beveragesandothermaterials
Principle:
(sucrase,pH6.5,40°C)
(1)Sucrose+H2O→D-glucose+D-fructose
(Maltase,pH6.5,40°C)
(2)maltose+maltotriose →D-glucose
(hexokinase+phosphoglucoseisomerase)
(3)D-Glucose+D-fructose+ATP→G-6-P+ADP
(glucose-6-phosphatedehydrogenase)
(4)G-6-P+NADP+→gluconate-6-phosphate+NADPH+H+
(exo-inulinase+ endo-inulinase,pH4.5,40°C)
(5)Fructan+H2O → D-glucose+D-fructose
Kitsize: 50assays
Method: Spectrophotometricat340nm
Totalassaytime: ~30min
Detectionlimit: 1-100%ofsampleweight
Applicationexamples:
Flours,plantmaterials(e.g.onion),foodproductsandothermaterials
Methodrecognition:
ThismethodisamodificationofAOACMethod999.03andAACC
Method32-32.01
Advantages
- Verycosteffective
- Allreagentsstablefor>12monthsafterpreparation
- FructankitsareavailableonlyfromMegazyme
- 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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