Megazyme/丙酮酸分析试剂盒/K-PYRUV/100分析（手动）/1000分析（微孔板）/1000分析（自动分析仪）
商品编号：
K-PYRUV
品牌：
Megazyme INC
市场价：
¥3192.00
美元价：
1915.20
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
Forthespecificandrapidmeasurementandanalysisofpyruvicacidinbeer,wine,fruitjuice,foodproductsandbodilyfluids.
Suitableformanual,auto-analyserandmicroplateformats.
IdentificationbyHPLC-MSofanthocyaninderivativesinraisins.
Marquez,A.,Dueñas,M.,Serratosa,M.P.&Merida,J.(2012).JournalofChemistry,2013,ArticleID274893.
LinktoArticle
ReadAbstract
Theanthocyanincompositioninredgrapesdriedundercontrolledconditionshasbeenstudied.Pyranoanthocyaninsandcondensedanthocyaninswithflavanolsbyamethylmethinebridgehavebeenidentified.Typically,thesecompoundsappearinwineafterthefermentationprocess,astheyrequirecompoundssuchaspyruvicacid,acetoaceticacid,andacetaldehydefortheirformation.Duringthechamber-dryingprocessastresssituationisoriginated,inducingsignificantchangesinthegrapemetabolismfromaerobictoanaerobic,andasaresultitproducestheactivationofthealcoholdehydrogenaseenzyme(ADH)andothersthatwouldcausetheformationofthesecompounds.ThesederivativesareveryinterestingbecausetheygivegreaterstABIlitytothecolorofredwine.
FractionationofsulfurisotopesbyDesulfovibriovulgarismutantslackinghydrogenasesortypeItetrahemecytochromeC3.
Sim,M.S.,Wang,D.T.,Zane,G.M.,Wall,J.D.,Bosak,T.&Ono,S.(2013).FrontiersinmicroBIOLOGy,4(171),1-10.
LinktoArticle
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Thesulfurisotopeeffectproducedbysulfatereducingmicrobesiscommonlyusedtotracebiogeochemicalcyclesofsulfurandcarboninaquaticandsedimentaryenvironments.Totestthecontributionofintracellularcouplingbetweencarbonandsulfurmetabolismstotheoverallmagnitudeofthesulfurisotopeeffect,thisstudycomparedsulfurisotopefractionationsbymutantsofDesulfovibriovulgarisHildenborough.Wetestedmutantstrainslackingoneortwoperiplasmic(Hyd,Hyn-1,Hyn-2,andHys)orcytoplasmichydrogenases(EchandCooL),andamutantlackingtypeItetrahemecytochrome(TpI-c3).Inbatchculture,wild-typeD.vulgarisanditshydrogenasemutantshadcomparablegrowthkineticsandproducedthesamesulfurisotopeeffects.ThisisconsistentwiththereportedredundancyofhydrogenasesinD.vulgaris.However,theTpI-c3mutant(ΔcycA)exhibitedslowergrowthandsulfatereductionratesinbatchculture,andproducedmoreH2andanapproximately50%largersulfurisotopeeffect,comparedtothewildtype.ThemagnitudeofsulfurisotopefractionationintheCycAdeletionstrain,thus,increasedduetothedisruptedcouplingofthecarbonoxidationandsulfatereductionpathways.Incontinuousculture,wild-typeD.vulgarisandtheCycAmutantproducedsimilarsulfurisotopeeffects,underscoringtheinfluenceofenvironmentalconditionsontherelativecontributionofhydrogencyclingtotheelectrontransport.Thelargesulfurisotopeeffectsassociatedwiththenon-idealstoichiometryofsulfatereductioninthisstudyimplythatsimultaneousfermentationandsulfatereductionmayberesponsIBLeforsomeofthelargenaturally-occurringsulfurisotopeeffects.Overall,mutantstrainsprovideapowerfultooltotesttheeffectofspecificredoxproteinsandpathwaysonsulfurisotopefractionation.
NewapplicationsforSchizosaccharomycespombeinthealcoholicfermentationofredwines.
Benito,S.,Palomero,F.,Morata,A.,Calderón,F.&Suárez‐Lepe,J.A.(2012).InternationalJournalofFoodScience&Technology,47(10),2101-2108.
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Thefermentationofgrapemustusingnon-Saccharomycesyeastswithparticularmetabolicandbiochemicalpropertiesisofgrowinginterest.Inthepresentwork,redgrapemustwasfermentedusingfourstrainsofSchizosaccharomycespombe(935,936,938and2139),Saccharomycescerevisiae7VAandSaccharomycesuvarumS6U,andcomparisonsweremadeoverthefermentationperiodintermsofmustsugar(glucose+fructose),malicacid,aceticacid,ammonia,primaryaminonitrogen,lacticacid,urea(apossiblefermentationactivatororprecursorofothermetabolites)andpyruvicacid(amoleculeaffectingvitisinformationandthereforecolourstability)concentration.Thecolourintensityofthefermentingmustswasalsorecorded.TheSchizosaccharomycesstrainsconsumedlessprimaryaminonitrogenandproducedlessureaandmorepyruvicacidthanotherSaccharomycesspecies.Further,threeofthefourSchizosaccharomycesstrainscompletedthebreakdownofmalicacidbyday4offermentation.ThemainnegativeeffectoftheuseofSchizosaccharomyceswasstrongaceticacidproduction.TheSchizosaccharomycesstrainsthatproducedmostpyruvicacid(938and936)wereassociatedwithbetter‘wine’colourthantheremainingyeasts.ThestudiedSchizosaccharomycescouldthereforebeofoenologicalinterest.
SelectionofappropriateSchizosaccharomycesstrainsforwinemaking.
Benito,S.,Palomero,F.,Calderón,F.,Palmero,D.&Suárez-Lepe,J.A.(2014).FoodMicrobiology,42,218-224.
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ThispaperdescribestheselectionofSchizosaccharomycesyeastswithadequateoenologicalsuitabilityandhighcapacityforthedegradationofmalicacid.Despitethealmostnon-existentnumberofcommercialstrains,theuseofthisyeastgenushasrecentlybeenrecommendedbytheInternationalOrganisationofVineandWine(OIV,inFrench).Thus,inthepresentstudy,alargenumberofSchizosaccharomycesstrainswereisolatedusingaselectivedifferentialmedium.Initially,classicparametersofoenologicalinterestfortheuseoffermentativestrainsofSaccharomycescerevisiae(themostfrequentlyusedtypeofyeast)wereassessed.Onlyfivestrainsofmoderateaceticacidproductionlowerthan0.4g/Lwereobtainedattheendoffermentation.Other,morespecificfeaturesofthisyeastgenus"physiologywerealsostudied,includingureaseactivityandtheproductionofpyruvicacidandglycerol.Finally,oenologicalsuitabilitywasdeterminedbycomparingselectedstrainswithotherSchizosaccharomycesreferenceandScerevisiaecontrolstrains.Schizosaccharomycesstrainsproduced80%lessureacontent,fourtimeshigherpyruvicacidlevelsand1ghigherglycerolcontentsthantheSaccharomycesreferencestrains.TheresultsconfirmedthatitispossibletoperformselectiveprocessesonmicroorganismsfromthegenusSchizosaccharomycesusingmethodologydevelopedinthisworktoobtainstrainsofindustrialinterest.
PhysiologicalfeaturesofSchizosaccharomycespombeofinterestinmakingofwhitewines.
Benito,S.,Palomero,F.,Morata,A.,Calderón,F.,Palmero,D.&Suárez-Lepe,J.A.(2013).EuropeanFoodResearchandTechnology,236(1),29-36.
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ThisworkstudiesthephysiologyofSchizosaccharomycespombestrain938intheproductionofwhitewinewithhighmalicacidlevelsasthesolefermentativeyeast,aswellasinmixedandsequentialfermentationswithSaccharomycescerevisiaeCruBlanc.TheinductionofcontrolledmaloalcoholicfermentationthroughtheuseofSchizosaccharomycesspp.isnowbeingviewedwithmuchinterest.Theacetic,malicandpyruvicacidconcentrations,relativedensityandpHofthemustsweremeasuredovertheentirefermentationperiod.InallfermentationsinwhichSchizo.pombe938wasinvolved,nearlyallthemalicacidwasconsumedandmoderateaceticconcentrationsproduced.TheureacontentandalcohollevelofthesewineswerenotablylowerthaninthosemadewithSacch.cerevisiaeCruBlancalone.ThepyruvicacidconcentrationwassignificantlyhigherinSchizo.pombefermentations.Thesensorialpropertiesofthedifferentfinalwinesvariedwidely.
Theinfluenceoftheprimaryandsecondaryxanthanstructureontheenzymatichydrolysisofthexanthanbackbone.
Kool,M.M.,Schols,H.A.,Delahaije,R.J.B.M.,Sworn,G.,Wierenga,P.A.&Gruppen,H.(2013).CarbohydratePolymers,97(2),368-375.
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Differentlymodifiedxanthans,varyingindegreeofacetylationand/orpyruvylationwereincubatedwiththeexperimentalcellulasemixtureC1-G1fromMyceliophthoraThermophilaC1.Theionicstrengthand/ortemperatureofthexanthansolutionswerevaried,toobtaindifferentxanthanconformations.Theexactconformationattheselectedincubationconditionswasdeterminedbycirculardichroism.Thexanthandegradationwasanalyzedbysizeexclusionchromatography.Itwasshownthatatafixedxanthanconformation,thebackbonedegradationbycellulasesisequalforeachtypeofxanthan.Completebackbonedegradationisonlyobtainedatafullydisorderedconformation,indicatingthatonlythesecondaryxanthanstructureinfluencesthefinaldegreeofhydrolysisbycellulases.Itistherebyshownthat,independentlyonthedegreeofsubstitution,xanthancanbecompletelyhydrolyzedtooligosaccharides.Theseoligosaccharidescanbeusedtofurtherinvestigatetheprimarystructureofdifferentxanthansandtocorrelatethemolecularstructuretothexanthanfunctionalities.
FormationofpyranoanthocyaninsbySchizosaccharomycespombeduringthefermentationofredmust.
Morata,A.,Benito,S.,Loira,I.,Palomero,F.,Gonzalez,M.C.&Suarez-Lepe,J.A.(2012).InternationalJournalofFoodMicrobiology,159(1),47-53.
LinktoArticle
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Schizosaccharomycespombeisanon-Saccharomycesyeaststrainthatcanfermentgrapemustswithhighsugarcontents—butitalsohasothermetabolicandphysiologicalpropertiesthatrenderitofgreatinteresttowinebiotechnologists.ThisworkcomparestheproductionofpyranoanthocyaninsbyS.pombe,SaccharomycescerevisiaeandSaccharomycesuvarumduringfermentation.Totalpyranoanthocyaninsrangedfrom11.9to19.4mg/ldependingonthestrainofS.pombeused.Onaverage,S.pombeproducedmorepyruvicacidthandideitherSaccharomycesspecies;asaconsequenceitalsoformedmorevitisinA-typepigments.S.pombe938producedthelargestquantityofvitisinA(11.03±0.82mg/l).Theformationoflargeamountsofpyranoanthocyaninsintensifiesthepost-fermentationcolourofwinessomewhat,aphenomenonthathelpsthemmaintaintheircolouroverageingasthenaturalgrapeanthocyaninsbecomedegraded.SomeoftheS.pombestrainsshowedhydroxycinnamatedecarboxylaseactivity,whichfavourstheformationofvinylphenolicpyranoanthocyanins.FermentationwithS.pombethereforeprovidesaninterestingwayofincreasingtheoverallpyranoanthocyanincontentofredwines,andofstabilisingtheircolourduringageing.
Formationofvitisinsandanthocyanin–flavanoladductsduringredgrapedrying.
Marquez,A.,Dueñas,M.,Serratosa,M.P.&Merida,J.(2012).JournalofAgriculturalandFoodChemistry,60(27),6866-6874.
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Thisstudyevaluatedtheformationofanthocyanin-derivedcompoundsduringtheproductionofsweetredwinesfromMerlotandSyrahgrapespreviouslychamber-driedundercontrolled-temperatureconditions.Themustsfrombothgrapevarietieswerefoundtocontainpelargonidin-3-glucosidethroughoutthevinificationprocess.Besides,HPLC-DAD-MSrevealedthepresenceofpyranoanthocyaninsinunfermentedmustsfromtheraisins.Thesecompoundsareadductsresultingfromthecycloadditionofpyruvicacid(typeAvitisins)andacetaldehyde(typeBvitisins)toanthocyaninmolecules.Theanalysesadditionallyrevealedthepresenceofproductsofthecondensationviaamethylmethinebridgebetweenanthocyaninsand(epi)catechin,whichrequiresthepresenceofacetaldehyde.Theabsenceofpyruvicacid,acetaldehyde,andethanolinthemustsfromfreshgrapesandtheirpresenceinthosefromdriedgrapessupporttheideathatthesecompoundsresultfromenzymatictransformationsbecausethevinificationofthemustsinvolvesnoalcoholicfermentation.Thedryingprocessaltersthepermeabilityofgrapemembranesbythelipoxygenaseactivationeffect(LOX),aswitchtoananaerobicmetabolismandtheresultingtriggeringofthealcoholdehydrogenaseenzyme(ADH).TheactivationoftheseandseveralotherenzymesconfirmedtheoccurrenceofenzymatictransformationsandtheformationofvitisinA,acetylvitisinA,andtheBvitisinsofmalvidin-3-glucoside,peonidin-3-glucoside,peonidin-3-acetylglucoside,andmalvidin-3-acetylglucoside,aswellastheadductsPn-3-glc-methylmethine(epi)catechin,Mv-3-glc-methylmethine(epi)catechin,andMv-3-acetylmethylmethine(epi)catechin.
UV-methodforthedeterminationofPyruvicAcidinbeer,cheese,
fermentationproductsandothermaterials
Principle:
(D-lactatedehydrogenase)
(1)Pyruvate+NADH+H+→D-lacticacid+NAD+
Kitsize: *100assays(manual)/1000(microplate)
/1000(auto-analyser)* Thenumberofmanualtestsperkitcanbedoubledifallvolumesarehalved.
ThiscanbereADIlyaccommodatedusingtheMegaQuantTM Wave
Spectrophotometer(D-MQWAVE).Method: Spectrophotometricat340nm
Reactiontime: ~3min
Detectionlimit: 0.39mg/L
Applicationexamples:
Wine,beer,fruitjuices,softdrinks,cheese,dietarysupplements,
pharmaceuticalsandothermaterials(e.g.biologicalcultures,
samples,etc.)
Methodrecognition: Novelmethod
Advantages
- Verycosteffective
- Allreagentsstablefor>2yearsafterpreparation
- Veryrapidreaction(~3min)
- Mega-Calc™softwaretoolisavailablefromourwebsiteforhassle-freerawdataprocessing
- Standardincluded
- Suitableformanual,microplateandauto-analyserformats
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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