Megazyme/&beta-葡聚糖分析试剂盒(混合连接）/K-BGLU/每个试剂盒100次分析
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K-BGLU
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商品介绍
TheBeta-GlucantestkitissuitableforthemeasurementandanalysisofBeta-Glucan(MixedLinkage).
Forthemeasurementof1,3:1,4-β-D-glucanincerealgrains,millingfractions,wort,beerandotherfoodproducts.
Enzymicmodificationandquantificationofpolymersbasedona(1→4)-β-D-glucanbackbone.
McCleary,B.V.(1985).“GumsandStABIlisersfortheFoodIndustry”,Volume3,(G.O.Philips,D.J.WedlockandP.A.Williams,Eds.),PergamonPress,pp.17-28.
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Inthispaper,examplesoftheuseofenzymesinthemodification,quantificationandinvestigationoffine-structuraldetailsofmixed-linkage(1+3)(1+4)-β-D-glucans,xyloglucans,glucomannansandxanthanarepresentedanddiscussed.
Purificationof(1→3),(1→4)-β-D-glucanfromBarleyFlour.
McCleary,B.V.(1988).“MethodsinEnzymology”,Volume160,(H.Gilbert,Ed.),ElsevierInc.,pp.511-514.
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Themajorendospermcellwallpolysaccharideinbarleyandoatsisalinear(1→3),(1→4)-β-D-glucan.Inbarley,itrepresentsapproximately75%ofthecarbohydrateinendospermcellwalls.Itisgenerallyconsideredthatthemajorityofthepolysaccharideconsistsoftwoorthree1,4-β-linkedD-glucosylresidues,joinedbysingle1,3-β-linkages.Barleyflourcontainsmixed-linkageβ-glucanfractionsthatvaryintheireaseofextraction.Methodsemployedfortheextractionandpurificationofbarleyβ-glucanaregenerallymodificationsoftheproceduredescribedbyPreeceandMackenzie.Extractionefficiencymayberelatedtothetimeandconditionsofstorageofthegrainorflourortoconditionsofpretreatmentofthegrainbeforeextraction.Exhaustiveextractionprocedureshavebeenappliedtoisolatedendospermcellwallpreparationsthatareessentiallydevoidofstarchandprotein.ThischapterdescribesamodificationofthemethodofPreeceandMackenziethatallowsthelargescale,essentiallyquantitativeextractionofmixed-linkageβ-glucanfrombarleyflour.
Measurementof(1→3),(1→4)-β-D-glucan.
McCleary,B.V.,Shameer,I.&Glennie-Holmes,M.(1988).MethodsinEnzymology,160,545-551.
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Themajorcarbohydratecomponentoftheendospermcellwallsofbarleyandoatgrainisamixed-linkage(1→3),(1→4)-β-D-glucancommonlytermedbarleyβ-glucan.Barleyβ-glucanformshighlyviscousaqueoussolutionsandgelatinoussUSPensions.Inthebrewingindustryitcanleadtodiminishedratesofwortandbeerfiltrationandtotheformationofhazes,precipitates,andgelsinstoredbeer.Inanattempttoalleviatetheproblemscausedbybarleyβ-glucaninthebrewingandanimalfeedindustries,variousapproacheshavebeenadoptedincludingthebreedingofbarleyvarietieslowinthiscomponent,theuseofonlywell-modifiedmaltsinbrewing,andtheadditionofenzymesactiveonbarleyβ-glucan.Noneofthesemethodshasbeenadoptedasastandardprocedure.Reasonsforthisincludethelackofspecificityorreliabilityoftheassayorthetediousnatureoftheassayformatthatlimitsthenumberofsamplesthatcanbeprocessedinagiventime.Thischapterdescribesanassayprocedurethatovercomestheselimitations.Inthisassay,highlypurifiedendo-1,3(4)-β-glucanase(lichenase)andβ-glucosidaseareemployed.Theglucanisdepolymerizedbylichenasetooligosaccharides,theseoligosaccharidesarequantitativelyhydrolyzedbyβ-glucosidasetoglucose,andthisisspecificallymeasuredusingglucoseoxidase/peroxidasereagent.Thismethodissuitablefortheroutineanalysisofmixed-linkageβ-glucanincerealflours,malt,wort,andbeer.
Enzymicquantificationof(1→3)(1→4)-β-D-glucaninbarleyandmalt.
McCleary,B.V.&Glennie-Holmes,M.(1985).JournaloftheInstituteofBrewing,91(5),285-295.
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Asimpleandquantitativemethodforthedeterminationof(1→3)(1→4)-β-D-glucaninbarleyflourandmaltisdescribed.Themethodallowsdirectanalysisofβ-glucaninflourandmaltslurries.Mixed-linkageβ-glucanisspecificallydepolymerizedwithahighlypurified(1→3)(1→4)-β-D-glucanase(lichenase),fromBacillussubtilis,totri-,tetra-andhigherdegreeofpolymerization(d.p.)oligosaccharides.Theseoligosaccharidesarethenspecificallyandquantitativelyhydrolysedtoglucoseusingpurifiedβ-D-glucosidase.Theglucoseisthenspecificallydeterminedusingglucoseoxidase/peroxidasereagent.Sincebarleyflourscontainonlylowlevelsofglucose,andmaltosaccharidesdonotinterferewiththeassay,removaloflowd.p.sugarsisnotnecessary.Blankvaluesaredeterminedforeachsampleallowingthedirectmeasurementofβ-glucaninvaluesaredeterminedforeachsampleallowingthedirectmeasurementofβ-glucaninmaltsamples.α-Amylasedoesnotinterferewiththeassay.Themethodissuitablefortheroutineanalysisofβ-glucaninbarleysamplesderivedfrombreedingprograms;50samplescanbeanalysedbyasingleoperatorinaday.Evaluationofthetechniqueondifferentdayshasindicatedameanstandarderrorof0–1forbarleyfloursamplescontaining3–8and4–6%(w/w)β-glucancontent.
Measurementof(1→3)(1→4)-β-D-glucaninmalt,wortandbeer.
McCleary,B.V.&Nurthen,E.(1986).JournaloftheInstituteofBrewing,92(2),168-173.
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Amethoddevelopedforthequantificationof(1→3)(1→4)-β-D-glucaninbarleyflourhasbeenmodifiedtoallowitsuseinthemeasurementofthiscomponentinmalt,wort,beerandspentgrain.Formaltsamples,freeD-glucosewasfirstremovedwithaqueousethanol.Quantificationofthepolymerinwortandbeersamplesinvolvedprecipitationoftheβ-glucanwithammoniumsulphatefollowedbywashingwithaqueousethanoltoremovefreeD-glucose.Spentgrainwaslyophilisedandmilledandthenanalysedbythemethoddevelopedformalt.Inallcases,theβ-glucanwasdepolymerisedwithlichenaseandtheresultantβ-gluco-oligosaccharideshydrolysedtoD-glucosewithβ-D-glucosidase.ThereleasedD-glucosewasthenspecificallydeterminedusingglucoseoxidase-peroxidasereagent.
Enzymichydrolysisandindustrialimportanceofbarleyβ-glucansandwheatflourpentosans.
McCleary,B.V.,Gibson,T.S.,Allen,H.&Gams,T.C.(1986).Starch,38(12),433-437.
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Mixedlinkageβ-glucaneandpentosanes(mainlyarabinoxylanes)arethemajorendospermcell-wallpolysaccharidesofbarleyandwheatrespectively.Thesepolysaccharides,althoughminorcomponentsofthewholegrain,significantlyaffecttheindustrialutilizationofthesecereals.Themodificationofbarleycornsduringmaltingrequiresthedissolutionoftheβ-glucaninthecell-wallofthestarchendosperm.Highβ-glucaneconcentrationinwortandbeereffecttherateoffiltrationandcanalsoleadtoprecipitateorgelformationinthefinalproduct.Inasimilarmanner,pentosaneisthoughttocausefiltrationproblemswithwheatstarchhydrolysatesbyincreasingviscosityandbyproducinggelatinousprecipitatewhichblocksfilters.Ironically,itisthissameviscositybuildingandwaterbindingcapacitywhichisconsideredtorenderpentosanesofconsiderablevalueindoughdevelopmentandbreadstorage(anti-stalingfunctions).Inthecurrentpaper,someaspectsofthebeneficialanddetrimentaleffectsofpentosansandβ-glucanintheindustrialutilizationofwheatandbarleyarediscussed.Morespecifically,enzymicmethodsforthepreparation,analysisandidentificationofthesepolysaccharidesandfortheremovaloftheirfunctionalproperties,aredescribedindetail.
Measurementof(1→3),(1→4)-β-D-glucaninbarleyandoats:Astreamlinedenzymicprocedure.
McCleary,B.V.&Codd,R.(1991).JournaloftheScienceofFoodandAgriculture,55(2),303-312.
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Acommerciallyavailableenzymicmethodforthequantitativemeasurementof(1→3),(1→4)-β-glucanhasbeensimplifiedtoallowanalysisofupto10grainsamplesin70minorof100–200samplesbyasingleoperatorinaday.Theseimprovementshavebeenachievedwithnolossinaccuracyorprecisionandwithanincreaseinreliability.Theglucoseoxidase/peroxidasereagenthasbeensignificantlyimprovedtoensurecolourstabilityforperiodsofupto1hafterdevelopment.Someproblemsexperiencedwiththeoriginalmethodhavebeenaddressedandresolved,andfurtherexperimentstodemonstratethequantitativenatureoftheassayhavebeendesignedandperformed.
Determinationofβ-glucancontentofcerealswithanamperometricglucoseelectrode.
Boyacı,İ.,Şeker,U.&Mutlu,M.(2002).EuropeanFoodResearchandTechnology,215(6),538-541.
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Arapidmethodfordeterminationofthesolubleandtotalamountofβ-glucanwasinvestigated.β-Glucanwasextractedfromthesampleswiththemodifiedextractionmethodandthenincubatedwithlichenaseandβ-glucosidase.Theoptimumincubationparametersweredeterminedbyusingpureβ-glucansolutionsasfollows:lichenaseconcentration,0.04internationalunits(IU)ml-1;β-glucosidaseconcentration,0.125IUml-1;reactiontime,20min;reactiontemperature,50°C;reactionacidity,pH6.Afterenzymaticincubation,freeD-glucoseproducedbytheactionofenzymesonsolubleandtotalβ-glucanswasmeasuredwithanamperometricglucoseelectrode.Thelinearityoftheβ-glucanassaywasdeterminedas8.0%(w/w)undertheconsideredenzymaticreactioncondition.Inthelastpartofthestudy,solubleandtotalβ-glucancontentsofcertainsamplesweredeterminedbyboththeimprovedmethodandtheAOACOfficialMethod.Ahighcorrelation(R2:0.992)betweentheresultsofthesetwomethodswasobserved.
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.
Physical,microscopicandchemicalcharacterisationofindustrialryeandwheatbransfromtheNordiccountries.
Kamal-Eldin,A.,Lærke,H.N.,Knudsen,K.E.B.,Lampi,A.M.,Piironen,V.,Adlercreutz,H.,Katina,K.,Poutanen,K.&Aman,P.(2009).Food&NutritionResearch,53.
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Background:Epidemiologicalstudiesshowinverserelationshipbetweenintakeofwholegraincerealsandseveralchronicdiseases.ComponentsandmechanismsbehindpossIBLeprotectiveeffectsofwholegraincerealsarepoorlyunderstood.Objective:Tocharacterisecommercialryebranpreparations,comparedtowheatbran,regardingstructureandcontentofnutrientsaswellasanumberofpresumablybioactivecompounds.Design:SixdifferentryebransfromSweden,DenmarkandFinlandwereanalysedandcomparedwithtwowheatbransregardingcolour,particlesizedistribution,microscopicstructuresandchemicalcompositionincludingproximalcomponents,vitamins,mineralsandbioactivecompounds.Results:Ryebransweregenerallygreenerincolourandsmallerinparticlesizethanwheatbrans.Theryebransvariedconsiderablyintheirstarchcontent(13.2–28.3%),whichreflectedvariableinclusionofthestarchyendosperm.Althoughryeandwheatbranscontainedcomparablelevelsoftotaldietaryfibre,theydifferedintherelativeproportionsoffibrecomponents(i.e.arabinoxylan,β-glucan,cellulose,fructanandKlasonlignin).Generally,ryebranscontainedlesscelluloseandmoreβ-glucanandfructanthanwheatbrans.Withinsmallvariations,theryeandwheatbranswerecomparableregardingthecontentsoftocopherols/tocotrienols,totalfolate,sterols/stanols,phenolicacidsandlignans.Ryebranhadlessglycinebetaineandmorealkylresorcinolsthanwheatbrans.Conclusions:Theobservedvariationinthechemicalcompositionofindustriallyproducedryebranscallsfortheneedofstandardisationofthiscommodity,especiallywhenusedasafunctionalingredientinfoods.
Profilingbrewers"spentgrainforcompositionandmicrobialecologyatthesiteofproduction.
Robertson,J.A.,I"Anson,K.J.A.,Treimo,J.,Faulds,C.B.,Brocklehurst,T.F.,Eijsink,V.G.H.&Waldron,K.W.(2010).LWT-FoodScienceandTechnology,43(6),890-896.
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Brewers"spentgrain(BSG)isareADIlyavailable,highvolumelowcostbyproductofbrewingandisapotentiallyvaluableresourceforindustrialexploitation.ThevariationinBSGcompositionandtheimplicationsformicrobiologicalspoilagebyaresidentmicrofloramightaffectthepotentialtouseBSGasareliablefood-gradeindustrialfeedstockforvalue-addeddownstreamprocessing.FreshsamplesofBSGfromarangeof10brewerieshavebeenanalysedfortheirmicrobialandchemicalcomposition.Theresultsshowthataresidentmicrofloraofmainlythermophilicaerobicbacteria(<>7g-1freshweight)persistsonBSG.ThispopulationissusceptibletorapidchangebutatthepointofproductionBSGcanbeconsideredmicrobiologicallystable.Chemically,BSGisrichinpolysaccharides,proteinandlignin.Residualstarchcancontributeupto13%ofthedryweightandBSGfromlagermaltshashigherproteincontentthanthatfromale.Ingeneral,atthepointofproduction,BSGisarelativelyuniformchemicalfeedstockavailableforindustrialupgrading.DifferencesbetweenbreweriesshouldnotpresentproblemswhenconsideringBSGforindustrialexploitationbutsusceptibilitytomicrobialcolonisationisidentifiedasapotentialproblemareawhichmightrestrictitssuccessfulexploitation.
Enzymaticsolubilizationofbrewers’spentgrainbycombinedactionofcarbohydrasesandpeptidases.
Treimo,J.,Westereng,B.,Horn,S.J.,Forssell,P.,Robertson,J.A.,Faulds,C.B.,Waldron,K.W.,Buchert,J.&Eijsink,V.G.(2009).JournalofAgriculturalandFoodChemistry,57(8),3316-3324.
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Brewers’spentgrain(BSG),ahigh-volumecoproductfromthebrewingindustry,primarilycontainsproteins,barleycellwallcarbohydrates,andlignin.Tocreatenewpossibilitiesfortheexploitationofthislargebiomassstream,thesolubilizationofBSGbythecombinedactionofcarbohydrases(Depol740andEconase)andpeptidase(AlcalaseandPromod439)wasexplored.Hydrolysisprotocolswereoptimizedwithrespecttotemperature(influencingbothmicrobialcontaminationandrateofenzymatichydrolysis),pH,enzymedose,orderofenzymeaddition,andprocessingtime.Onthebasisofthisapproach,one-andtwo-stepprotocolsareproposedtaking4−8handyieldingcombinedorseparatefractionsofhydrolyzedoligosaccharidesandliberatedhydrolyzedprotein.Optimizedproceduresresultedinthesolubilizationof>80%oftheproteinaceousmaterial,upto39%ofthetotalcarbohydrates,andupto42%oftotaldrymatterinBSG.OftheoriginalxylanpresentinBSG,36%couldbesolubilized.Sequentialandsimultaneoustreatmentswiththetwoenzymetypesgavesimilarresults.Insequentialprocesses,theorderofthecarbohydraseandpeptidasetreatmentshadonlyminoreffectsontheoutcome.Depol740releasedmorepentosesthanEconaseandgaveslightlyhigheroveralldrymattersolubilizationyields.
Contentandmolecular-weightdistributionofdietaryfibercomponentsinwhole-grainryeflourandbread.
Andersson,R.,Fransson,G.,Tietjen,M.&Åman,P.(2009).Journalofagriculturalandfoodchemistry,57(5),2004-2008.
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Contentofdietaryfiberanddietaryfibercomponentsinwhole-grainrye(n=18)wereanalyzed.Theaveragetotalcontent,whenfructanwasincluded,wasfordietaryfiber19.9%(rangeof18.7−22.2%)andforextractabledietaryfiber7.4%(rangeof6.9−7.9%).Arabinoxylanwasthemaindietaryfibercomponent,withanaveragetotalcontentof8.6%,followedbyfructan(4.1%).Duringbakingofwhole-grainryebread,onlysmallchangesintotalcontentofarabinoxylan,arabinogalactan,andβ-glucanoccurred,whilethecontentofresistantstarchincreasedandthecontentoffructandecreasedinabaking-method-dependentmanner.Themolecular-weightdistributionofextractablearabinoxylanintheflourwasanalyzedwithanewmethodandrangedfrom4×104to9×106g/mol,withaweightaveragemolecularweightofabout2×106g/mol.Duringcrispbreadmaking,onlyalimiteddegradationofarabinoxylanmolecularweightwasdetected,whileanotabledegradationwasobservedinsour-doughbread.Themolecularweightofextractableβ-glucaninthewhole-grainryeflourrangedfrom104to5×106g/mol,withaweightaveragemolecularweightof0.97×106g/mol.Duringbreadmaking,themolecularweightoftheβ-glucanwassubstantiallydegraded.
Effectsofwheatinclusionandxylanasesupplementationofthedietonproductiveperformance,nutrientretention,andendogenousintestinalenzymeactivityoflayinghens.
Mirzaie,S.,Zaghari,M.,Aminzadeh,S.,Shivazad,M.&Mateos,G.G.(2012).Poultryscience,91(2),413-425.
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Anexperimentwasconductedtostudytheeffectsofinclusionofawheatcultivar(highinnonstarchpolysaccharides)andxylanasesupplementationofthedietonproductiveperformance,pHofthegastrointestinaltract,nutrientretention,andintestinalenzymeactivityofHy-LineW-36layinghensfrom25to47wkofage.Theexperimentwascompletelyrandomizedwith8treatmentsarrangedfactoriallywith4levelsofwheat(0,23,46,and69%)thatcorrespondedtoadietaryarabinoxylancontentof3.0,3.3,3.6,and3.9%,withorwithoutxylanasesupplementation.Eachtreatmentwasreplicated5times.Fortheentireexperimentalperiod,eggweight(P<0.05)=""and=""egg=""mass="">P<0.01)=""were=""reduced=""and=""the=""feed=""conversion=""ratio=""was=""hindered="">P<0.05)=""with=""increased=""levels=""of=""wheat=""in=""the=""diet,=""but=""adfi=""and=""egg=""production=""were=""not=""affected.=""xylanase=""supplementation=""improved=""egg=""production="">P<0.05),=""egg=""mass="">P<0.01),=""and=""the=""feed=""conversion=""ratio="">P<0.01).=""diet=""did=""not=""affect=""egg=""quality=""at=""any=""age,=""except=""for=""shell=""thickness=""at=""47=""wk=""that=""was=""improved=""with=""xylanase=""supplementation="">P<0.05).=""digesta=""ph=""of=""the=""different=""organs=""of=""the=""gastrointestinal=""tract=""was=""not=""affected=""by=""wheat=""inclusion=""or=""xylanase=""supplementation.=""ileal=""viscosity=""increased="">P<0.001)=""with=""wheat=""inclusion=""and=""decreased="">P<0.001)=""with=""xylanase=""supplementation=""at=""all=""ages.=""fat=""digestibility="">P<0.001)=""decreased=""with=""increased=""levels=""of=""wheat=""but="">ncontentofthediets(P<0.05)=""and=""nitrogen=""retention=""were=""not=""affected.=""wheat=""inclusion=""increased="">P<0.001)=""amylase=""(33=""wk),=""lipase=""(33=""wk),=""and=""aminopeptidase=""(47=""wk)=""activity=""in=""the=""duodenum=""as=""well=""as=""lipase=""activity=""in=""the=""jejunum=""at=""47=""wk=""of=""age.=""however,=""xylanase=""supplementation=""did=""not=""affect=""the=""activity=""of=""any=""of=""the=""enzymes=""studied.=""it=""is=""concluded=""that=""most=""of=""the=""negative=""effects=""of=""wheat=""inclusion=""in=""the=""diet=""were=""reduced=""or=""even=""disappeared=""with=""xylanase=""supplementation.=""wheat=""with=""a=""high=""nonstarch=""polysaccharide=""content=""(pishtaz=""cultivar)=""can=""be=""used=""at=""levels=""of=""up=""to=""69%=""in=""laying-hen=""diets=""without=""negatively=""affecting=""bird=""performance,=""provided=""that=""feeds=""are=""supplemented=""with=""xylanase.="">
Waxyendospermaccompaniesincreasedfatandsaccharidecontentsinbreadwheat(Triticumaestivum)grain.
Yasui,T.&Ashida,K.(2011).Journalofcerealscience,53(1),104-111.
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Thecontentsoffat,starch,pentosan,fructan,β-glucanandseveralmono-andoligosaccharidesingrainwereevaluatedtofindoutthepossibleeffectsoftheWx-D1geneofbreadwheatusingtwosetsofnear-isogenicwaxyandnon-waxylinesandtwolow-amylosemutantlineswithacommongeneticbackgroundofKanto107.Thesematerialshavetwonon-functionalWx-A1bandWx-B1ballelesincommon.Waxynear-isogeniclineswithanon-functionalWx-D1dalleleshowedconsistentlyincreasedcontentsoffat,totalfructan,β-glucan,glucose,fructose,sucrose,1-kestose,6-kestose,neokestose,nystoseandbifurcosecomparedwithnon-waxylineswithafunctionalWx-D1aallelethroughoutthreegrowing/harvestseasons.StarchandtotalpentosancontentswereinconsistentlyinfluencedbytheallelicstatusoftheWx-D1locus,whilewater-solublepentosanandraffinosecontentswerenotaffected.Thecompositionalchangesofalow-amylosemutantlinewithanalmostnon-functionalWx-D1fallelewerecloselysimilartothoseofwaxynear-isogeniclines,whilesignificantlydifferentchangeswerebarelyobservedinanotherlow-amylosemutantlinewithapartlyfunctionalWx-D1galleleintwoseasons.TheseresultsshowedthattheWx-D1genehaspleiotropiceffectsonthefatandsaccharidecontentsofbreadwheatgrain.
Theinfluenceofgerminationconditionsonbeta-glucan,dietaryfibreandphytateduringthegerminationofoatsandbarley.
Hübner,F.,O’Neil,T.,Cashman,K.D.&Arendt,E.K.(2010).EuropeanFoodResearchandTechnology,231(1),27-35.
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Thisstudyaimedtoquantifythechangescausedbyvaryinggerminationconditionsonthecontentsofsomebioactivecompoundsinbarleyandoats.Samplesofthetwograinsweregerminatedattemperaturesbetween10and20°Cforaperiodof2–6days,usingatwo-dimensionalcentralcompositedesign.Thegerminationtemperaturehadonlyminoreffectincomparisonwiththegerminationtime.Slightchangesinthemineralcontentofthemaltswereobserved,mainlycausedbysteeping.Phytatehasbeenseenasananti-nutritionalcompound,asitcomplexesmineralsandlowerstheirbioavailability.Thephytatecontentinbarleymaltswasconsiderablylowerthaninthenativekernels.Variationsinthegerminationconditionsdidnothaveasignificanteffectonphytatecontent.Inoats,degradationofphytatewassignificantlyenhancedbyprolongingthegerminationperiod.Itwaspossibletoretaintheamountsofsolubledietaryfibre,whenshortgerminationperiodswereapplied.However,longgerminationperiodscausedanextensivebreakdownofsolubledietaryfibre,especiallybeta-glucan.Thecontentofinsolublefibre,however,wasincreasedbyapplyinglonggerminationperiodsforoatmalts.
TheChoiceofNutritionallyLucrativeFlourStreamsfromBarleyMillingFlow.
Velebna,N.,Slukova,M.,Honcu,I.&Prihoda,J.(2012).ProcediaEngineering,42,1855-1862.
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Theschemeofflourmillinginmillcanbeexpressedindiagramasamillingflow.Therecanbedescribedaweightpartorpercentageofflourfromeverystageofbreaking,scratchandreduction.Thesimilarflowdiagramcanbedrawnexpressingtheashcontentineveryofflourstreamsofawholemillingflow.Amillingflowofbarleyisconsiderablydifferentfromthatofwheatandtosomepartalsofromryemillflow.Currently,high-yieldingnakedbarleycultivarsarepreferredintheWesternworld,andtheycanbeusedinproductswhereoutstandingstarchornon-starchpolysaccharidepropertiesarerequired.Theaimofthisworkwastoassessthemillingresultswithregardtotheyieldofsinglestreamsinconnectionwiththeirchemicalcomposition,especiallyβ-glucans(fiber)content.BarleysamplewasnakedbarleyofCzechoriginofcrop2010.Thebalancetablesshowingtheyieldofβ-glucansandashinsinglestreamswerecompiled.Resultingdatawerejudgedincomparisontothemillingflowwiththepurposetorecommendtheparametersandbeststreamsofmillingflowasasourceofspecialnutritionallylucrativeproducts.
Determinationofβ-glucaninbarleyandoatsbystreamlinedenzymicmethod:summaryofcollaborativestudy.
McCleary,B.V.&Mugford,D.C.(1997).JournalofAOACInternational,80(3),580-583.
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Acollaborativestudywasconductedinvolving8laboratories(includingtheauthors’laboratories)tovalidatethestreamlinedenzymaticmethodfordeterminationofβ-D-glucaninbarleyandoats.Inthemethod,thefloursampleiscookedtohydrateandgelatinizeβ-glucan,whichissubsequentlyhydrolyzedtosolublefragmentswiththelichenaseenzyme.AftervolumeandpHadjustmentsandfiltration,thesolutionistreatedwithβ-glucosidase,whichhydrolyzesβ-gluco-oligosaccharidestoD-Glucose.D-Glucoseismeasuredwithglucoseoxidase–peroxidasereagent.Otherportionsoflichenasehydrolysatearetreateddirectlywithglucoseoxidase-peroxidasereagenttomeasurefreeglucoseintestsample.Iflevelsoffreeglucosearehigh,thesampleisextractedfirstwith80%ethanol.Forallsamplesanalyzed,therepeatabilityrelativestandarddeviation(RSDr)valuesrangedfrom3.1to12.3%andthereproducibilityrelativestandarddeviation(RSDr)valuesrangedfrom6.6to12.3%.Thestreamlinedenzymaticmethodfordeterminationofβ-D-glucaninbarleyandoatshasbeenadoptedfirstactionbytheAOACINTERNATIONAL.
Wheatbreadbiofortificationwithrootlets,amaltingby‐product.
Waters,D.M.,Kingston,W.,Jacob,F.,Titze,J.,Arendt,E.K.&Zannini,E.(2013).JournaloftheScienceofFoodandAgriculture,93(10),2372-2383.
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BACKGROUND:Barleyrootlets,amaltingby-product,arecurrentlydiscardedorusedasfodder.Inthisstudy,milledrootletsandLactobacillusplantarumFST1.7-fermentedrootletswereincorporatedintowheatbread.Theobjectivewastoformulateahigh-nutritionalternativetowholemealbreadswithimprovedtechnologicalattributes.RESULTS:Chemicalanalysesshowedthatrootletscontributenutrientsandbioactivecompounds,includingproteins,aminoacids,fattyacids,carbohydrates,dietaryfibre,polyphenolsandminerals.Rootletsareparticularlyrichinessentialaminoacids,especiallylysine,thetypicallylimitingessentialaminoacidofcereals.Additionally,rootletsofferpotentialdietaryfibrehealthbenefitssuchasprotectionagainstcardiovasculardisease,cancersanddigestivedisorders.CONCLUSION:Breadspreparedwitha(fermented)rootletinclusionlevelofupto10%comparedfavourablywithwholemealbreadsfromnutritive,technologicalandtexturalperspectives.Furthermore,theywerewellacceptedbysensorypanellists.Usingrootletsasafoodingredientwouldhavetheaddedbenefitofincreasingthismaltingby-product"smarketvalue.
Arrangementofmixed-linkageglucanandglucuronoarabinoxylaninthecellwallsofgrowingmaizeroots.
Kozlova,L.V.,Ageeva,M.V.,Ibragimova,N.N.&Gorshkova,T.A.(2014).AnnalsofBotany,114(6),1135-45.
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BACKGROUNDANDAIMS:Plantcellenlargementisunambiguouslycoupledtochangesincellwallarchitecture,andassuchvariousstudieshaveexaminedthemodificationoftheproportionsandstructuresofglucuronoarabinoxylanandmixed-linkageglucaninthecourseofcellelongationingrasses.However,thereisstillnoclearunderstandingofthemutualarrangementofthesematrixpolymerswithcellulosemicrofibrilsandofthemodificationofthisarchitectureduringcellgrowth.Thisstudyaimedtodeterminethecorrespondencebetweenthefinestructureofgrasscellwallsandthecourseoftheelongationprocessinrootsofmaize(Zeamays).METHODS:Enzymatichydrolysisfollowedbybiochemicalanalysisofderivativeswascoupledwithimmunohistochemicaldetectionofcellwallepitopesatdifferentstagesofcelldevelopmentinaseriesofmaizerootzones.KEYRESULTS:Twoxylan-directedantibodies(LM11andABX)havedistinctpatternsofprimarycellwalllabellingincross-sectionsofgrowingmaizeroots.TheLM11epitopesweremaskedbymixed-linkageglucanandwererevealedonlyafterlichenasetreatment.Theycouldberemovedfromthesectionbyxylanasetreatment.AccessibilityofABXepitopeswasnotaffectedbythelichenasetreatment.Xylanasetreatmentreleasedonlypartofthecellwallglucuronoarabinoxylanandproducedtwotypesofproducts:high-substituted(releasedinpolymericform)andlow-substituted(releasedaslow-molecular-massfragments).Theamountofthelatterwashighlycorrelatedwiththeamountofmixed-linkageglucan.CONCLUSIONS:Threedomainsofglucuronoarabinoxylanweredetermined:oneseparatingcellulosemicrofibrils,oneinteractingwiththemandamiddledomainbetweenthetwo,whichlinksthem.Themiddledomainismaskedbythemixed-linkageglucan.Amodelisproposedinwhichthemixed-linkageglucanservesasagel-likefillerofthespacebetweentheseparatingdomainoftheglucuronoarabinoxylanandthecellulosemicrofibrils.Spaceforglucanisprovidedalongthemiddledomain,theproportionofwhichincreasesduringcellelongation.
Changesinrelativemolecularweightdistributionofsolublebarleybeta-glucanduringpassagethroughthesmallintestineofpigs.
Holtekjølen,A.K.,Vhile,S.G.,Sahlstrøm,S.,Knutsen,S.H.,Uhlen,A.K.,Åssveen,M.&Kjos,N.P.(2014).LivestockScience,168,102-108.
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Therelativemolecularweightdistributionofsolublebarleybeta-glucans(SBB)wasmonitoredthroughthesmallintestineinpigsbyanalyzingwaterextractsofduodenal-andilealdigestawithHPLC-SEC.Variationsamongfourdiets,basedonfourdifferentbarleyvarieties,weredocumentedaswellasvariationsbetweenanimalsfedthesamediet.TheresultsshoweddepolymerisationoftheSBBthroughoutthewholesmallintestineindependentofdiet.TheaveragemolecularweightoftheSBBwasreducedtoapproximately50%induodenuminalltheexperimentalanimals.
Chemicalcompositionofhulled,dehulledandnakedoatgrains.
Biel,W.,Jacyno,E.&Kawęcka,M.(2014).SouthAfricanJournalofAnimalScience,44(2),189-197.
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Theobjectiveoftheworkwastoevaluatetheinfluenceofgeneticandmechanicalremovalofhullsfromoatgrainsontheirnutrientcontent.Thestudiesincludedthreecultivarsandsixlinesofoatgrains.Ingrainsamplesofhulled(5samples),dehulled(5samples)andnaked(4samples)oats,thefollowingcomponentsweredetermined:chemicalcomposition(ash,crudeprotein,crudefat,crudefibreanditscomponents)andaminoacidsandfattyacidcomposition.Thegrainofnakedanddehulledoatscontainedsignificantlymorecrudeprotein,crudefatandpolyunsaturatedfattyacids,andconsiderablylesssaturatedfattyacidsandcrudefibrethanhulledoats.Inaddition,thedietaryfibrecompositionwasmorefavourablethanthenakedoats.Thecoefficientsofnutritionalvaluesoftheprotein(totalessentialaminoacids,essentialaminoacidindexandaminoacidsscore)ofnakedoatswerehigherthanhulledanddehulledoats.Inallthetestedoatgrainsamples,lysinewasthemostlimitingaminoacid.Thestudyshowedthatgeneticandmechanicalreductionoftheproportionofhullsinoatgrainsresultedinasignificantdecreaseindietaryfibrecontentandasignificantincreaseinnutrientcontent.
ValidationofMethods
EBCMethods3.10.1
EBCMethods4.16.1
EBCMethods8.13.1
RACIStandardMethod
AACCMethod32-23.01
AOACMethod995.16
CODEXMethodTypeII
ICCStandardNo.166
Colourimetricmethodforthedeterminationofβ-Glucanin
cerealgrains,feed,foodstuffs,beveragesandothermaterials
Principle:
(lichenase)
(1)β-Glucan+H2O→β-gluco-oligosaccharides
(β-glucosidase)
(2)β-Gluco-oligosaccharides+H2O→D-glucose
(glucoseoxidase)
(3)D-Glucose+H2O+O2→D-gluconate+H2O2
(peroxidase)
(4)2H2O2+p-hydroxybenzoicacid+4-aminoantipyrine→
quinoneimine+4H2O
Kitsize: 100assays
Method: Spectrophotometricat510nm
Totalassaytime: ~100min
Detectionlimit: 0.5-100%ofsampleweight
Applicationexamples:
Oats,barley,malt,wort,beer,foodandothermaterials
Methodrecognition:
AOAC(Method995.16),AACC(Method32-23.01),EBC(Methods
3.10.1,4.16.1and8.13.1),ICC(StandardNo.166),RACI(Standard
Method)andCODEX(TypeIIMethod)
Advantages
- Verycosteffective
- Allreagentsstablefor>2yearsassupplied
- 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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