Megazyme/植酸（总磷）检测试剂盒/K-PHYT/50每个试剂盒检测
商品编号：
K-PHYT
品牌：
Megazyme INC
市场价：
¥2880.00
美元价：
1728.00
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
ThePhyticAcid(TotalPhosphorus)testkitisasimple methodforthemeasurementandanalysisofphyticacid/totalphosphorusinfoodandfeedsamples.Thismethoddoesnotrequirepurificationofphyticacidviaanion-exchangechromatographymakingitamenabletohighnumbersofsamples.
ANovelandRapidColorimetricMethodforMeasuringTotalPhosphorusandPhyticAcidinFoodsandAnimalFeeds.
McKie,V.A.&McCleary,B.V.(2016).J.AOACInt.,99(3),738-743.
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Phyticacid,ormyo-inositolhexakisphosphate,istheprimarysourceofinositolandstoragephosphorusinplantseedsandhasconsiderablenutritionalimportance.Inthisform,phosphorusisunavailableforabsorptionbymonogastricanimals,andthestrongchelatingcharacteristicofphyticacidreducesthebioavailABIlityofmultivalentmineralssuchasiron,zinc,andcalcium.Currently,thereisnosimplequantitativemethodforphyticacid;existingmethodsarecomplex,andthemostcommonlyacceptedmethod,AOACOfficialMethodSM986.11,haslimitations.Theaimofthisworkwastodevelopandvalidateasimple,high-throughputmethodforthemeasurementoftotalphosphorusandphyticacidinfoodsandanimalfeeds.Themethoddescribedhereinvolvesacidextractionofphyticacid,followedbydephosphorylationwithphytaseandalkalinephosphatase.ThephosphatereleasedfromphyticacidismeasuredusingamodifiedcolorimetricmolyBDenumblueassayandcalculatedastotalphosphorusorphyticacidcontentoftheoriginalsample.Themethodwasvalidatedtoamaximumlinearityof3.0gphyticacid/100gsample.Accuracyrangedfrom98to105%usingpurephyticacidandfrom97to115%forspikedsamples.Repeatabilityrangedfrom0.81to2.32%,andintermediateprecisionwas2.27%.
Highhydrostaticpressureinfluencesantinutritionalfactorsandinvitroproteindigestibilityofsplitpeasandwholewhitebeans.
Linsberger-Martin,G.,Weiglhofer,K.,ThiPhuong,T.P.&Berghofer,E.(2013).LWT-FoodScienceandTechnology,51(1),331-336.
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LegumesareofhighnutritionalvaluebutconsumptionislowinWesterncountriesduetolongprocessingandantinutritionalfactors.Thedevelopmentofconvenienceproductscanhelptoovercometheseconstraints.Thepresentstudyinvestigatedtheeffectofhighhydrostaticpressureonoligosaccharides,phyticacidandtotalphenolicacidcontent,trypsininhibitoractivityandproteindigestibilityinpeasandbeans.Oligosaccharidesweresignificantlyreducedthroughpressurisationbyupto68%inpeasand48%inbeansbutreductionwaslowerthanincookedsamples(max.82%inpeasand80%inbeans).Phyticacidwasreducedbyhighpressurebyupto36%inpeasand11%inbeans.Totalphenolicacidcontentwasreducedonlyinsomepressurisedpeasandbeansascomparedtountreatedpeasandbeans.Reductionofphyticacid(max.48%)andtotalphenolicacids(max.78%)throughcookingwasgreaterthanthroughpressurisation.Trypsininhibitoractivitydecreasedbyupto100%inpeasand84%inbeansduringpressurisation.Proteindigestibilityincreasedbyupto4.3%inpeaswhentreatedat600MPaand60°Cregardlessoftimeandby8.7%inbeanstreatedat600MPaat60°Cfor60min.
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.
Measurementoftrueilealdigestibilityandtotaltractretentionofphosphorusincornandcanolamealforbroilerchickens.
Mutucumarana,R.K.,Ravindran,V.,Ravindran,G.&Cowieson,A.J.(2014).PoultryScience,93(2),412-419.
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ThestudyreportedhereinwasconductedtodetermineandcomparethenonphytateP,digestibleP,andretainablePcontentsofcornandcanolamealforbroilerchickens.FoursemipurifieddietswereformulatedfromeachofingredienttocontaingradedconcentrationsofnonphytateP.Theexperimentwasconductedasarandomizedcompleteblockdesignwith4weightblocksof8cageseach(6birdspercage).Atotalof192broilers(Ross308),21dold,wereassignedtothe8testdiets.IlealdigestibilityandtotaltractretentioncoefficientsofPweredeterminedbytheindicatorandtotalcollectionmethods,respectively,andlinearregressionmethodwasusedtodeterminethetruePdigestibilityandtruePretentioncoefficients.TheapparentilealdigestibilityofPincornwasinfluenced(quadratic,P<0.05)=""by=""increasing=""dietary=""nonphytate=""p=""concentrations,=""whereas=""p=""retention=""was=""unaffected="">P>0.05).TheapparentilealPdigestibilityinbroilersfeddietsbasedoncanolamealwassimilar(P>0.05)atdifferentPconcentrations.Phosphorusretentioninbroilersfeddietsbasedoncanolameal(linear,P<0.01)=""decreased=""with=""increasing=""p=""concentrations.=""true=""ileal=""p=""digestibility=""and=""true=""p=""retention=""coefficients=""of=""corn=""were=""determined=""to=""be=""0.676=""and=""0.632,=""respectively.=""the=""corresponding=""values=""for=""canola=""meal=""were=""0.469=""and=""0.486,=""respectively.=""in=""both=""ingredients,=""the=""determined=""true=""ileal=""digestibility=""and=""total=""tract=""retention=""coefficients=""were=""not=""different="">P>0.05).TotalP,nonphytateP,truedigestibleP,andtrueretainablePcontentsofcornweredeterminedtobe2.5,0.8,1.7,and1.6g/kg(asreceived),respectively.Thecorrespondingvaluesforcanolamealwere9.7,2.8,4.6,and4.7g/kg(asreceived),respectively.ThepresentdatademonstratedthattheregressionmethodcanbesuccessfullyusedtomeasuretruePdigestibilityoflowandhighPfeedingredientsandthatbothtrueilealdigestibilityandretentioncoefficientsaresuitabletoassessPavailabilityinbroilers.
Micronisationandhotairroastingofcowpeasaspretreatmentstocontrolthedevelopmentofhard‐to‐cookphenomenon.
Ndungu,K.E.,Emmambux,M.N.&Minnaar,A.(2012).JournaloftheScienceofFoodandAgriculture,92(6),1194-1200.
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Background:Cowpeasstoredunderconditionsofhightemperatureandhighrelativehumidity(HTHH)developthehard-to-cook(HTC)defect.CowpeaswithHTCdefectrequirelongcookingtimes,limitingtheirutilisation.HeatpretreatmentsareaimedatinactivatingtheenzymesresponsibleforHTCdefectdevelopment.Inthisstudy,twoheatpretreatments,micronisationandhotairroasting,wereevaluatedtoassesstheireffectivenessincontrollingtheHTCdefectdevelopmentincowpeasafterstorageunderHTHHconditions.Results:MicronisationandhotairroastingaspretreatmentsreducedthecookingtimeofcowpeasafterstorageunderHTHHconditionscomparedwiththecontrol.ThedifferencesintheeffectivenessofHTCdefectcontrolbetweenmicronisationandroastingweredependentonthedegreeofphytaseinactivationonday0.Phytaseactivitywasreducedby45and70%byroastingandmicronisationpretreatmentsrespectively.ReducedphytaseactivitywasassociatedwithhigherphytateandsolublepectincontentsinmicronisedcowpeasthaninroastedcowpeasafterHTHHstorage.Thisobservationisinagreementwiththephytase-phytate-pectintheory.Conclusion:MicronisationwasmoreeffectivethanhotairroastingincontrollingthedevelopmentofHTCdefect.Thiswasduetoahigherdegreeofphytaseinactivationinmicronisationwhencomparedwithroasting.
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.
Influenceofdecortication,poppingandmaltingonbioaccessibilityofcalcium,ironandzincinfingermillet.
Krishnan,R.,Dharmaraj,U.&Malleshi,N.G.(2012).LWT-FoodScienceandTechnology,48(2),169-174.
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Fingermilletisarichsourceofcalciumandotherminerals.Thepresenceofhighamountsofphytates,polyphenolsanddietaryfibre,maylowerthebioaccessibilityofminerals.Thepresentstudywasaimedtodeterminetheinfluenceofdecortication,poppingandmaltingonbioaccessibilityofcalcium,ironandzincinfingermillet.Theseedcoatfractionofthemilletwasalsoincludedinthestudies.Bioaccessibilityofmineralswasestimatedbyequilibriumdialysismethodwhilephyticacidbycolorimetricmethod.PolyphenolsanddietaryfibrewereestimatedbyFolin–Ciocalteuandenzymaticmethodsrespectively.Decorticationdecreasedthetotalmineralcontents,butincreasedthebioaccessibilityofcalcium,ironandzincby15,26and24g/100grespectively.Poppingdecreasedthebioaccessiblecalciumbyabout10g/100gandincreasedthatofironby5and14g/100grespectivelyinnativeanddecorticatedmillet.Nosignificantincreaseinbioaccessibilityofzincwasobservedonpoppingthedecorticatedmilletbutnativemilletshowedanincreaseof18g/100g.Maltedmilletshowedhighervaluesofbioaccessibilityforallthemineralswhileseedcoatfractionsexhibitedcomparativelylowervalues,becauseofhighproportionofinhibitoryfactors.Totalphyticacid,polyphenolsanddietaryfibredecreasedsignificantlyondecorticationandmalting.
Comparativestudyofcolorectalhealthrelatedcompoundsindifferenttypesofbread:Analysisofbreadsamplespreandpostdigestioninabatchfermentationmodelofthehumanintestine.
Hiller,B.,Schlörmann,W.,Glei,M.&Lindhauer,M.G.(2011).FoodChemistry,125(4),1202-1212.
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Sevendifferenttypesofwheatandryebreadwereanalysedforcolorectalhealthrelatedcompounds,preandpostdigestion,inbatchfermentationmodelofthehumanintestine.Predigestion,higheramountsofcolorectalhealth-relateddietaryfibrecompounds(soluble/insoluble/totaldietaryfibre,arabinoxylans,β-glucans)andphytochemicals(mono-/di-phenolicacids,phyticacid,hydroxymethylfurfural)weredetectedinwholemealthaninrefinedflourtypesofbread,aswellasinryeflourtypesthaninwheatflourtypesofbread.Postdigestion,faecalbacterialmetabolitesofcolorectalhealthpromoting(acetate/propionate/butyrate,lactate,freemono-/di-phenolicacids)andimpairing(aminometabolites,bileacidmetabolites)activitieswerefoundinfermentationsupernatantsofbreadsamples.Alltypesofbreadpositivelyaffectedfaecalbacterialmetabolism;amongthedifferenttypesofbread,thehigheststimulationoforganicacidproduction(acetate/propionate/butyrate,lactate)andthelowestdetrimentalbacterialenzymeactivities(β-glucuronidase,urease)weredetectedforwheatflourbread,whereasthestrongestretardationofbacterialbileaciddegradationandthestrongeststimulationofphenolicacidmetaboliterelease(phenylpropionic/phenylpropenoicacidderivatives)wereinducedbywholemealryebread.Thisstudyforthefirsttimepresentsaqualitativeandquantitativeoverviewoverthebroadspectrumofcolorectalhealthrelatedcompoundsinhigh-andlow-fibretypesofbread,preandpostinvitrodigestion,andhighlightsthesignificanceofbreadforthepreventivenutritionalinterventionofcolorectalcancer.
Changesincarbohydrates,proteinsandlipidsoffingermilletafterhydrothermalprocessing.
Dharmaraj,U.&Malleshi,N.G.(2011).LWT-FoodScienceandTechnology,44(7),1636-1642.
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Fingermilletwassoaked,steamedanddriedtopreparehydrothermallyprocessedmillet,followedbydecorticationtopreparedecorticatedmillet.Thephysicochemicalpropertiesandcarbohydrate,proteinandlipidprofilesofcontrolandprocessedmilletweredetermined.Thecarbohydrateswerefractionatedtoamlypectinandamyloseequivalentfractionsusinggelpermeationchromatography.Thenon-starchpolysaccharideswereisolatedandtheiralditolacetylderivativeswerecharacterizedbygaschromatography(GC).TheproteinswereextractedusingdifferentsolventsandthetotalproteinswerefractionatedusingSDS-PAGE.TheetherextractablelipidswereesterifiedandfractionatedthroughGC.Hydrothermalprocessingdecreasedtheamylopectinfractionandincreasedtheamyloseequivalentportionofthestarch.Decorticationfurtherloweredthefirstfractionandincreasedthesecondfraction.Adecreaseincold,hotwatersolubleandhemicellulose-Bfractionsandanincreaseinpecticpolysaccharides,hemicellulose-Aandcellulosicfractionswereobservedasaresultofhydrothermalprocessing.Decorticationsignificantlyreducedthetotalnon-starchpolysaccharidesspecificallythecellulosefraction.Hydrothermalprocessingdecreasedtheoverallextractabilityofproteinsby50%butdecorticationincreaseditto80%.Itwasobservedthathydrothermaltreatmentdidnotchangethegrossnutrientscompositionoffingermilletbutfortheirprofile.Decorticationofhydrothermallyprocessedmilletcausedsignificantchangesinthenutrientcontentsandalsointheirprofiles.
Distributionandspeciationofironandzincingrainoftwowheatgenotypes.
Eagling,T.,Neal,A.L.,McGrath,S.P.,Fairweather-Tait,S.,Shewry,P.R.&Zhao,F.J.(2014).JournalofAgriculturalandFoodChemistry,62(3),708-716.
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ThisstudyaimedtodeterminedifferencesamongwheatcultivarsinthedistributionandspeciationofFeandZningrainmillingfractions.CultivarswithhigherFeandZnconcentrationsinthewholemealflourwerefoundtocontainhigherconcentrationsinthewhiteflour.SolubleFeandZnwereextractedandanalyzedbysizeexclusion–inductivelycoupledplasmamassspectrometry.Fespeciationvariedbetweenmillingfractionswithalowmolecularweight(LMW)complexlikelytobeFe–deoxymugenicacid/nicotianaminebeingthepredominantextractableFespeciesinwhiteflour,accountingforapproximately85%oftheextractableFe.BranfractionshadaloweramountofLMW-FeformbutmoreassolubleFe–phytateandanunidentifiedhighmolecularweightpeak.InthewhiteflourfractionsolubleZnwasfoundtobepresentmainlyasaLMWpeaklikelytobeZn–nicotianaminecomplex.SolubleFe–phytatewasfoundinthewhiteflourfractionofahigh-Fecultivarbutnotinalow-Fecultivar.
Differentialexpressionofstructuralgenesforthelatephaseofphyticacidbiosynthesisindevelopingseedsofwheat(TriticumaestivumL.).
Bhati,K.K.,Aggarwal,S.,Sharma,S.,Mantri,S.,Singh,S.P.,Bhalla,S.,Kaur,J.,Tiwari,S.,Roy,J.K.,Tuli,R.&Pandey,A.K.(2014).PlantScience,224,74-85.
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Incereals,phyticacid(PA)orinositolhexakisphosphate(IP6)isawell-knownphosphatestoragecompoundaswellasmajorchelatorofimportantmicronutrients(iron,zinc,calcium,etc.).GenesinvolvedinthelatephasesofPAbiosynthesispathwayarewell-knownincropslikemaize,soybeansandbarleybutnonehavebeenreportedfromwheat.Ourinsilicoanalysisidentifiedsixwheatgenesthatmightbeinvolvedinthebiosynthesisofinositolphosphates.Fourofthegeneswereinositoltetraphosphatekinases(TaITPK1,TaITPK2,TaITPK3,andTaITPK4),andtheothertwogenesencodeforinositoltriphosphatekinase(TaIPK2)andinositolpentakisphosphatekinase(TaIPK1).Additionally,weidentifiedahomologofZmlpa-1,anABCCsubclassmultidrugresistance-associatedtransporterprotein(TaMRP3)thatisputativelyinvolvedinPAtransport.AnalysesofthemRNAexpressionlevelsofthesesevengenesshowedthattheyaredifferentiallyexpressedduringseeddevelopment,andthatsomearepreferentiallyexpressedinaleuronetissue.TheseresultssuggestselectiverolesduringPAbiosynthesis,andthatbothlipid-independentand-dependentpathwaysareactiveindevelopingwheatgrains.TaIPK1andTaMRP3wereabletocomplementtheyeastScΔipk1andScΔycf1mutants,respectively,providingevidencethatthewheatgeneshavetheexpectedbiochemicalfunctions.ThisisthefirstcomprehensivestudyofthewheatgenesinvolvedinthelatephaseofPAbiosynthesis.Knowledgegeneratedfromthesestudiescouldbeutilizedtodevelopstrategiesforgeneratinglowphyatewheat.
EffectofFermentationbyProbioticLactobacillusacidophilusNCDC13onNutritionalProfileofaDairy-cerealbasedCompositeSubstrate.
Ganguly,S.,SathishKumar,M.H.,Singh,A.K.&Sabikhi,L.(2014).JFoodNutrDisor,S1-002.doi:10.4172/2324-9323.S1-002.
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Thecurrentstudywasaimedatevaluatingtheeffectsoffermentationonthenutritionalprofileofacompositedairy-cerealsubstrate.Theorganism(LactobacillusacidophilusNCDC13,adairyisolateprobioticstrain)hadabiomassconcentration1012/mlinMRSmediumandwasstarchhydrolysis-negativeandphytasepositivewithaphytaseactivityof0.705unit/h/ml.Acompositedairy-cerealsubstrateconsistingofwhey-skimmilk–(60:40w/w),germinatedpearlmilletflour(5%w/v)andliquidbarleymaltextract(3%w/v)washeatprocessed(95°C/5min),inoculatedusingdifferentinoculumlevelsofL.acidophilusNCDC13andincubatedat37°Cfordifferentperiods,uptoamaximumof8h.Ahighcountofprobioticorganismswasobservedinthesubstrate,toamaximumof13.22logcfu/mlat4%inoculumleveland8hincubation.Phyticacid,polyphenolcontentsandphytatephosporousreducedby80.0,47.2and76.5%respectively,asaresultofprobioticfermentation.Theproteinandstarchdigestibilityincreasedrespectivelyfrom45.4and43.4%toamaximumof62.4and57.8%,at4%inoculumsleveland8hincubation.Underthesamefermentationconditions,bio-availabilityofCaandFeincreasedby69.0and64.0%.Theinvestigationdemonstratedthatprobioticfermentationresultedinbeneficialnutritionalchangescomprisingofreducedantinutrientscontentandenhancednutritionalavailabilityinthedairy-cerealsubstrate.
Phyticacidingreenleavesofherbaceousplants–TemporalvariationinsituandresponsetodifferentN/Pfertilizingregimes.
Alkarawi,H.H.&Zotz,G.(2014).AoBPlants,plu048,1-20.
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Phyticacidisthemajorstoragecompoundforphosphorus(P)inplants.Whileaccountingforupto90%inmanyseeds,onlyusually<10% of="" total="" p="" is="" found="" in="" phytic="" acid="" in="" green="" leaves.="" this="" study="" follows="" up="" on="" the="" findings="" of="" a="" recent="" review="" of="" the="" occurrence="" of="" phytic="" acid="" in="" green="" leaves="" which="" revealed="" 1)="" that="" the="" current="" knowledge="" of="" phytic="" acid="" in="" leaves="" is="" mostly="" based="" on="" data="" from="" (fertilized)="" crop="" plants="" and="" 2)="" that="" the="" proportion="" of="" total="" p="" in="" phytic="" acid="" seems="" to="">decreasewithimprovedPstatusinleavesincontrasttoanincreaseinseedsandfruit.Westudiedfivespeciesofwildherbaceousplantsinthefieldandundercontrolledconditions.FoliarPconcentrationsweremuchlowerthanthoseofthecropsofearlierstudies,buttheproportionofPinphyticacidwassimilar,withlittlevariationduringtheobservationperiod.BoththefielddataandtheexperimentaldatashowedastatisticallyindistinguishablenegativecorrelationofphyticacidP/totalPandtotalP.Incontrasttoourexpectation,thisnegativerelationshipwasnotrelatedtodifferencesinrelativegrowthrates.Weconclude1)thatourdataofphyticacidconcentrationsinleavesofwildplantsareinlinewithearlierobservationsoncrops,and2)thatthetrendtowardslowerproportionsofphyticacid-PwithincreasingPstatusisprobablyageneralphenomenon.Currentlylackingaconvincingexplanationforthesecondobservation,theroleofphyticacidinfoliarPmetabolismisstillunclear.
Influenceofgammaraysandethylmethanesulphonate(EMS)onthelevelsofphyticacid,raffinosefamilyoligosaccharidesandantioxidantsinsoybeanseedsofdifferentgenotypes.
Kumar,A.,Kumar,V.,Lal,S.K.,Jolly,M.&Sachdev,A.(2015).JournalofPlantBiochemistryandBiotechnology,24(2),204-209.
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Soybeanseedsaccumulateraffinosaccharides(RFOs)andphyticacidthroughoutdevelopmentandmaturation.Effortsarebeingmadetoproducesoybeanvarietiescontaininglowerphyticacidandraffinosebuthigherantioxidantcontents.Thus,inthepresentstudy,influenceofirrADIation(0.20–0.25kGy)andEMS(0.1%)wasstudiedonthephyticacid,RFOsandantioxidantcontentsin136irradiatedlinesfrom34bulkedmutantpopulationsofsoybean.Amongtheselines,fourpopulationsshowedlowlevelsofphyticacidandRFOsbuthighlevelsofantioxidantsascomparedtotheirunirradiatedcontrols.Thesewereselectedandgrowninpothouseinordertoeliminatetheinfluenceofgrowinglocationswithwidelydifferingsoiltypesonphyticacidcontent.Theresultsindicatedthatallfourmutantpopulationsshowedgoodseedlingemergence;whiletwoofthemviz.IR-JS-101(0.25KGy)andIR-DS-122(0.20KGy)harbouringthedesiredcombinationofphyticacid,RFOsandantioxidantcouldthusbemorebeneficialforbothfoodandalsoforfeedpurpose.
ColourimetricmethodforthedeterminationofPhyticAcid
incerealproducts,seedmaterials,animalfeedsand
othermaterials
Principle:
(phytase)
(1)Phyticacid+H2O→myo-Inositol(phosphate)n+Pi
(alkalinephosphatase)
(2)myo-Inositol(phosphate)n +H2O →myo-inositol+Pi
(3)Pi+ammoniummolybdate→12-molybdophosphoricacid
(diaphorase)
(4)12-molybdophosphoricacid+H2SO4/ascorbicacid→
molybdenumblue
Kitsize: 50assays
Method: Spectrophotometricat655nm
Reactiontime: 25minenzymic;1hforphosphatedetermination
Detectionlimit: ~11.3mgphosphorus(~40mgphyticacid)
/100gmaterial
Applicationexamples:
Seedmaterials,feedsandfoodstuffs
Methodrecognition: Novelmethod
Advantages
- Verycosteffective
- Allreagentsstablefor>2yearsafterpreparation
- 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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