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Megazyme/α-Amylase Assay Kit (Ceralpha Method)/K-CERA/100 / 200 assays per kit
Megazyme/α-Amylase Assay Kit (Ceralpha Method)/K-CERA/100 / 200 assays per kit
商品编号：
K-CERA
品牌：
Megazyme INC
市场价：
¥5208.00
美元价：
3124.80
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
TheCeralphaMethod:α-Amylasetestkitissuitableforthespecificmeasurementandanalysisofα-amylaseincerealgrainsandfermentationbroths(fungalandbacterial).
Analysisoffeedenzymes.
McCleary,B.V.(2001).“EnzymesinFarmAnimalNutrition”,(M.BedfordandG.Partridge,Eds.),CABInternational,pp.85-107.
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Enzymesareaddedtoanimalfeedtoincreaseitsdigestibility,toremoveanti-nutritionalfactors,toimprovetheavailABIlityofcomponents,andforenvironmentreasons(CampbellandBedford,1992;Walshetal.,1993).Awide-varietyofcarbohydrase,protease,phytaseandlipaseenzymesfinduseinanimalfeeds.Inmonogastricdiets,enzymeactivitymustbesufficientlyhightoallowfortherelativelyshorttransittime.Also,theenzymeemployedmustbeabletoresistunfavourableconditionsthatmaybeexperiencedinfeedpreparation(e.g.extrusionandpelleting)andthatexistinthegastrointestinaltract.Measurementoftracelevelsofenzymesinanimalfeedmixturesisdifficult.Independentoftheenzymestudied,manyoftheproblemsexperiencedaresimilar;namely,lowlevelsofactivity,extractionproblemsinactivationduringfeedpreparation,non-specificbindingtootherfeedcomponentsandinhibitionbyspecificfeed-derivedinhibitors,e.g.specificxylanaseinhibitorsinwheatflour(Debyseretal.,1999).
Measurementofcerealα-Amylase:Anewassayprocedure.
McCleary,B.V.&Sheehan,H.(1987).JournalofCerealScience,6(3),237-251.
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Anewprocedurefortheassayofcerealα-amylasehasbeendeveloped.Thesubstrateisadefinedmaltosaccharidewithanα-linkednitrophenylgroupatthereducingendofthechain,andachemicalblockinggroupatthenon-reducingend.Thesubstrateiscompletelyresistanttoattackbyβ-amylase,glucoamylaseandα-glucosidaseandthusformsthebasisofahighlyspecificassayforα-amylase.Thereactionmixtureiscomposedofthesubstrateplusexcessquantitiesofα-glucosidaseandglucoamylase.Nitrophenyl-maltosaccharidesreleasedonactionofα-amylaseareinstantaneouslycleavedtoglucoseplusfreep-nitrophenolbytheglucoamylaseandα-glucosidase,suchthattherateofreleaseofp-nitrophenoldirectlycorrelateswithα-amylaseactivity.TheassayprocedureshowsanexcellentcorrelationwiththeFarrand,theFallingNumberandthePhadebasα-amylaseassayprocedures.
Anewprocedureforthemeasurementoffungalandbacterialα-amylase.
Sheehan,H.&McCleary,B.V.(1988).BiotechnologyTechnniques,2(4),289-292.
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Aprocedureforthemeasurementoffungalandbacterialα-amylaseincrudeculturefiltratesandcommercialenzymepreparationsisdescribed.Theprocedureemploysend-blocked(non-reducingend)p-nitrophenylmaltoheptaosideinthepresenceofamyloglucosidaseandα-glucosidase,andisabsolutelyspecificforα-amylase.Theassayprocedureissimple,reliableandaccurate.
Measurementofα-AmylaseinCereal,FoodandFermentationProducts.
McCleary,B.V.&Sturgeon,R.(2002).CerealFoodsWorld,47,299-310.
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InGeneral,thedevelopmentofmethodsformeasuringα-amylaseispioneeredintheclinicalchemistryfieldandthentranslatedtootherindustries,suchasthecerealsandfermentationindustries.Inmanyinstances,thistransferoftechnologyhasbeendifficultorimpossIBLetoachieveduetothepresenceofinterferingenzymesorsugarsandtodifferencesinthepropertiesoftheenzymesbeinganalysed.Thisarticledescribesmanyofthecommonlyusedmethodsformeasuringα-amylaseinthecereals,food,andfermentationindustriesanddiscussessomeoftheadvantagesandlimitationsofeach.
Measurementofα-amylaseactivityinwhitewheatflour,milledmalt,andmicrobialenzymepreparations,usingtheceralphaassay:Collaborativestudy.
McCleary,B.V.,McNally,M.,Monaghan,D.&Mugford,D.C.(2002).JournalofAOACInternational,85(5),1096-1102.
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Thisstudywasconductedtoevaluatethemethodperformanceofarapidprocedureforthemeasurementofα-amylaseactivityinfloursandmicrobialenzymepreparations.Samplesweremilled(ifnecessary)topassa0.5mmsieveandthenextractedwithabuffer/saltsolution,andtheextractswereclarifiedanddiluted.Aliquotsofdilutedextract(containingα-amylase)wereincubatedwithsubstratemixtureunderdefinedconditionsofpH,temperature,andtime.Thesubstrateusedwasnonreducingend-blockedp-nitrophenylmaltoheptaoside(BPNPG7)inthepresenceofexcessquantitiesofThermostableα-glucosidase.TheblockinggroupinBPNPG7preventshydrolysisofthissubstratebyexo-actingenzymessuchasamyloglucosidase,α-glucosidase,andβ-amylase.Whenthesubstrateiscleavedbyendo-actingα-amylase,thenitrophenyloligosaccharideisimmediatelyandcompletelyhydrolyzedtop-nitrophenolandfreeglucosebytheexcessquantitiesofα-glucosidasepresentinthesubstratemixture.Thereactionisterminated,andthephenolatecolordevelopedbytheadditionofanalkalinesolutionismeasuredat400nm.AmylaseactivityisexpressedintermsofCeralphaunits;1unitisdefinedastheamountofenzymerequiredtorelease1µmolp-nitrophenyl(inthepresenceofexcessquantitiesofα-glucosidase)in1minat40°C.Inthepresentstudy,15laboratoriesanalyzed16samplesasblindduplicates.Theanalyzedsampleswerewhitewheatflour,whitewheatflourtowhichfungalα-amylasehadbeenadded,milledmalt,andfungalandbacterialenzymepreparations.Repeatabilityrelativestandarddeviationsrangedfrom1.4to14.4%,andreproducibilityrelativestandarddeviationsrangedfrom5.0to16.7%.
Relationshipbetweenlevelsofdiastaticpowerenzymesandwortsugarproductionfromdifferentbarleycultivarsduringthecommercialmashingprocessofbrewing.
Hu,S.,Yu,J.,Dong,J.,Evans,D.E.,Liu,J.,Huang,S.,Huang,S.,FanW.,Yin,H.&Li,M.(2014).Starch‐Stärke,66(7-8),615-623.
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Thefermentablecarbohydratecompositionofworthasadirectinfluenceonyeastfermentationefficiencyandresultantbeerquality.Inthisstudy,therelationshipbetweendiastaticpowerenzymes(DPE)andtheirwortsugarsproductsduringthecourseofsmall-scale,emulatedcommercialmashingwasinvestigated.Maltsderivedfrom13barleycultivarsweremashedandassayedatfivetimepointsduringmashingforthelevelsofDPEandfermentablesugars.ComparisonsofthepatternsofDPEactivityandwortsugarproductionshowedthattheactivitylevelsofβ-amylaseandlimitdextrinase(LD)duringmashingwerevariablebetweenthe13cultivars,incomparisontothelevelofα-amylaseandresultantcompositionofwortsugars.Moreover,comparisonofpeakDPEactivitiesindicatedthatα-amylasecorrelatedpositivelyandsignificantlywithLD,whilenoobviouscorrelationwasfoundbetweenβ-amylaseandeitherα-amylaseorLD,indicatingthatactivitypatternofα-amylaseandLDwascloselyrelatedduringmashing.Multiplelinearregressionmodels,basedonlevelsoftheDPEasvarioustimepointsduringmashing,thermostabilityofβ-amylaseandmaltKolbachindex,wereabletoexplain42.9%,91.9%,94%,and73.2%ofwortmaltotriose,maltose,glucose,andfermentablesugarcomposition,respectively.Acombinationoftheseinsightsintothedynamicsofstarchhydrolysisduringmashingwillassistbrewersinmaltcultivarselectionandtheadjustmentofmashingconditionssoasoptimizethesugarcontentfortheefficientproductionofhighqualitybeer.
Influenceofgerminationtimeandtemperatureonthepropertiesofryemaltandryemaltbasedworts.
Hübner,F.,Schehl,B.D.,Gebruers,K.,Courtin,C.M.,Delcour,J.A.&Arendt,E.K.(2010).JournalofCerealScience,52(1),72-79.
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TheeffectsofgerminationtimeandtemperatureonthequalityofryemaltandwortsderivedthereofwereinvestigatedusingResponseSurfaceMethodology.Amylolyticandproteolyticenzymeactivitieswereincreasedbylonggerminationperiods,whileβ-glucanaseactivitywasnotinfluenced.TotalandSolubleNitrogencontentwerealsonotsignificantlyaffectedbythevariationsingerminationconditions.FreeAminoNitrogen(FAN)wasfoundinhigheramountsinwortspreparedfromryemaltswithlonggerminationtimes.Extractcontentswerehigherinryemaltthaninthecontrolbarleymaltandcouldbeincreasedbyafavourablegerminationregime,whilenosuchimpactonwortfermentabilitywasfound.Highwortviscositiescouldbesignificantlyreducedbyalonggerminationperiodatlowtemperatures,butwerestillunacceptablyhigh.Thesameconditionsfavouredthedevelopmentofendoxylanaseactivity.Arabinoxylan(AX)accumulatedduringthegerminationprocessandtheirextractabilityincreased.TheresultssuggestthatlongergerminationperiodsresultedinanincreasednumberofAXmoleculeswithlowermolecularmass.Optimalryemaltqualitieswithinthelimitsofthisstudywerefoundforagerminationtimeof144hat10°C,whichresultedinanacceptableFANcontentandthelowestmeasuredviscosity.
Starchdegradationinbuttercupsquash(Cucurbitamaxima).
Irving,D.E.,Shingleton,G.J.&Hurst,P.L.(1999).JournaloftheAmericanSocietyforHorticulturalScience,124(6),587-590.
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Extractableactivitiesofα-amylase,β-amylase,andstarchphosphorylasewereinvestigatedinordertounderstandthemechanismofstarchdegradationinbuttercupsquash(CucurbitamaximaDuchesneexLam.`Delica")withtheultimategoalofimprovingtheconversionofstarchintosweetsugars.Duringrapidstarchsynthesis(0to30daysafterflowering),extractableactivitiesofα-amylaseandβ-amylasewerelow,butthoseofstarchphosphorylaseincreased.Afterharvest,duringripeningat12°C,orinfruitleftinthefield,activitiesofα-amylaseandβ-amylaseincreased.Starchcontained20%to25%amylosesoonafterstarchsynthesiswasinitiatedanduntil49daysafterharvestirrespectiveofwhetherthecropremainedinthefieldorinstorageat12°C.Maltoseconcentrationswerelowpriortoharvest,butlevelsincreasedduringfruitripening.Datasuggeststarchbreakdownishydrolyticinbuttercupsquash,withα-amylasebeingtheprimaryenzymeresponsibleforinitiatingstarchbreakdown.
OptimizingredsorghummaltqualitywhenBacillussubtilisisusedduringsteepingtocontrolmouldgrowth.
Tawaba,J.C.B.,Béra,F.&Thonart,P.(2012).JournaloftheInstituteofBrewing,118(3),295-304.
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PreviousworkhasshownthatBacillussubtilis-S499-basedbiocontroltreatmentsappliedwithoutaerationatthesteepingstageofredsorghummaltingoffergoodmouldreduction,butyieldmaltswithlowlevelsofkeyhydrolyticenzymes.Thusweattemptedtoraisetheselevelsbyaeratingthesteepingliquor,varyingthesteepingtime(from8to40 h)andtemperature(from25to35°C),andcombiningabiocontroltreatmentwithpriorsteepingin0.2%NaOH.AerationprovedparticularlyimportantwheneverB.subtiliscellswerepresentinthesteepliquor.Theoptimaltemperaturesforα-andβ-amylasewere30and25°C,respectively.Byincreasingthesteepingtime,itwaspossibletoimprovetheα-amylaseactivity,buttheβ-amylaseactivitypeakedsharplybetween16and20 h,dependingonthesteepingmedium.Agoodcompromisewassteepinginabiocontrolmediumfor14–16 hat30°C.Combinationsteepingtreatments(0.2%NaOHfor8 hfollowedbybiocontrolfor8 h)yieldedmaltsofaqualityapproachingthataffordedbydilutealkalinetreatment.
Effectofdryingtemperatureandtimeonalpha-amylase,beta-amylase,limitdextrinaseactivitiesanddimethylsulphidelevelofteff(Eragrostistef)malt.
Gebremariam,M.M.,Zarnkow,M.&Becker,T.(2013).FoodandBioprocessTechnology,6(12),3462-3472.
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Teffisagluten-freecerealwithattractivenutritionalprofile.Thisresearchwasaimedtostudytheinfluenceofkilningontheenzymeactivitiesanddimethylsulphide(DMS)levelofDZ-Cr-387teffvarietyandsuggestakilningconditionthatyieldsteffmaltwithlowDMSwithnoorlittledamageonitsenzymeactivities.Themaltsweredriedusingisothermalconditionsat30,40,50,60and70°Cfor40hwithsamplingincertaintimeinterval.Tosetupkilningprogram,twotemperatureregimens18hat30°C + 1hat60°C + 3or5hat65°C(R1)and18hat30°C + 1hat60°C + 3or5hat80°C(R2)wereselected.Resultsfromisothermalkilningindicatedthatenzymeactivities,DMSandmoisturecontentswereaffected(P < 0.05)by=""time=""and=""temperature.=""the=""values=""of=""α-amylase,=""β-amylase,=""limit=""dextrinase=""activities=""and=""dms=""content=""while=""using=""the=""first=""regimen=""(r1)=""with=""3=""h=""curing=""at=""65°c=""were=""68=""u/g,=""440=""u/g,=""1,072=""u/kg=""and=""3.3=""mg/kg,=""respectively.=""whereas=""in=""the=""second=""regimen=""with=""3=""h=""curing=""at=""80°c,=""the=""values=""were=""42=""u/g,=""406=""u/g,=""736=""u/kg=""and=""2.15=""mg/kg,=""respectively.=""prolonged=""curing=""in=""both=""kilning=""regimens=""caused=""an=""adverse=""effect=""on=""the=""amylolytic=""enzyme=""activities.=""r1=""with=""shorter=""curing=""time=""is=""considered=""to=""be=""the=""best=""condition=""in=""preserving=""enzymes.=""the=""enzyme=""activities=""and=""dms=""level=""show=""that=""teff=""can=""be=""an=""alternative=""raw=""material=""for=""production=""of=""gluten-free=""malt.="">
EngineeringofvesicletraffickingimprovesheterologousproteinsecretioninSaccharomycescerevisiae.
Hou,J.,Tyo,K.,Liu,Z.,Petranovic,D.&Nielsen,J.(2012).MetabolicEngineering,14(2),120-127.
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TheyeastSaccharomycescerevisiaeisawidelyusedplatformfortheproductionofheterologousproteinsofmedicalorindustrialinterest.However,heterologousproteinproductivityisoftenrestrictedduetothelimitationsofthehoststrain.Intheproteinsecretorypathway,theproteintraffickingbetweendifferentorganellesiscatalyzedbythesolubleNSF(N-ethylmaleimide-sensitivefactor)receptor(SNARE)complexandregulatedbytheSec1/Munc18(SM)proteins.Inthisstudy,wereportthatover-expressionoftheSMproteinencodinggenesSEC1andSLY1,improvestheproteinsecretioninS.cerevisiae.EngineeringSec1p,theSMproteinthatisinvolvedinvesicletraffickingfromGolgitocellmembrane,improvesthesecretionofheterologousproteinshumaninsulinprecursorandα-amylase,andalsothesecretionofanendogenousproteininvertase.EnhancingSly1p,theSMproteinregulatingthevesiclefusionfromendoplasmicreticulum(ER)toGolgi,increasesα-amylaseproductiononly.OurstudydemonstratesthatstrengtheningtheproteintraffickinginER-to-GolgiandGolgi-to-plasmamembraneprocessisanovelsecretoryengineeringstrategyforimprovingheterologousproteinproductioninS.cerevisiae.
Imbalanceofheterologousproteinfoldinganddisulfidebondformationratesyieldsrunawayoxidativestress.
Tyo,K.E.,Liu,Z.,Petranovic,D.&Nielsen,J.(2012).BMCBIOLOGy,10(1),16.
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Background:Theproteinsecretorypathwaymustprocessawideassortmentofnativeproteinsforeukaryoticcellstofunction.Aswell,recombinantproteinsecretionisusedextensivelytoproducemanybiologicsandindustrialenzymes.Therefore,secretorypathwaydysfunctioncanbehighlydetrimentaltothecellandcandrasticallyinhibitproducttitersinbiochemicalproduction.Becausethesecretorypathwayisahighly-integrated,multi-organellesystem,dysfunctioncanhappenatmanylevelsanddissectingtherootcausecanbechallenging.Inthisstudy,weapplyasystemsbiologyapproachtoanalyzesecretorypathwaydysfunctionsresultingfromheterologousproductionofasmallprotein(insulinprecursor)oralargerprotein(α-amylase).Results:HAC1-dependentandindependentdysfunctionsandcellularresponseswereapparentacrossmultipledatasets.Inparticular,processesinvolving(a)degradationofprotein/recyclingaminoacids,(b)overalltranscription/translationrepression,and(c)oxidativestresswerebroadlyassociatedwithsecretorystress.Conclusions:ApparentrunawayoxidativestressduetorADIcalproductionobservedhereandelsewherecanbeexplainedbyafutilecycleofdisulfideformationandbreakingthatconsumesreducedglutathioneandproducesreactiveoxygenspecies.Thefutilecycleisdominatingwhenproteinfoldingratesarelowrelativetodisulfidebondformationrates.Whilenotstrictlyconclusivewiththepresentdata,thisinsightdoesprovideamolecularinterpretationtoan,untilnow,largelyempiricalunderstandingofoptimizingheterologousproteinsecretion.Thismolecularinsighthasdirectimplicationsonengineeringabroadrangeofrecombinantproteinsforsecretionandprovidespotentialhypothesesfortherootcausesofseveralsecretory-associateddiseases.
EvaluationofexopolysaccharideproducingWeissellacibariaMG1strainfortheproductionofsourdoughfromvariousflours.
Wolter,A.,Hager,A.S.,Zannini,E.,Galle,S.,Gänzle,M.G.,Waters,D.M.&Arendt,E.K.(2014).FoodMicrobiology,37,44-50.
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Thisstudydeterminedexopolysaccharide(EPS)productionbyWeissellacibariaMG1insourdoughspreparedfromgluten-freeflours(buckwheat,oat,quinoaandteff),aswellaswheatflour.Sourdoughs(SD)werefermentedwithoutsucrose,orbyreplacing10%flourwithsucrosetosupportEPSproduction.TheamountofEPSdependedonthesubstrate:highamountsofEPScorrespondingtolowamountsofoligosaccharideswerefoundinbuckwheat(4.2gEPS/kgSD)andquinoasourdoughs(3.2gEPS/kgSD);incontrast,noEPSbutpanose-seriesoligosaccharides(PSO)weredetectedinwheatsourdoughs.Organicacidproduction,carbohydratesandrheologicalchangesduringfermentationwerecomparedtotheEPSnegativecontrolwithoutaddedsucrose.Correspondingtothehighermineralcontentoftheflours,sourdoughsfromquinoa,teffandbuckwheathadhigherbufferingcapacitythanwheat.Fermentablecarbohydratesinbuckwheat,teffandquinoaflourspromotedW.cibariagrowth;indicatingwhyW.cibariafailedtogrowinoatsourdoughs.Endogenousproteolyticactivitywashighestinquinoaflour;α-amylaseactivitywashighestinwheatandteffflours.ProteindegradationduringfermentationwasmostextensiveinquinoaandteffSDreducingproteinpeaks18-29,30-41and43–55kDaextensively.Rheologicalanalysesrevealeddecreaseddoughstrength(AF)afterfermentation,especiallyinsucrose-supplementedbuckwheatsourdoughscorrelatingwithamountsofEPS.HighEPSproductioncorrelatedwithhighprotein,fermentablesugars(glucose,maltose,fructose),andmineralcontentsinquinoaflour.Inconclusion,W.cibariaMG1isasuitablestartercultureforsourdoughfermentationofbuckwheat,quinoaandteffflour.
Anevaluationofexogenousenzymeswithamylolyticactivityfordairycows.
Klingerman,C.M.,Hu,W.,McDonell,E.E.,DerBedrosian,M.C.&KungJr,L.(2009).Journalofdairyscience,92(3),1050-1059.
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Anexperimental(7B)andacommercial(AMA)formulationofenzymes,bothprimarilywithα-amylaseactivity,wereevaluatedforactivityatvariouspHvalues,stabilityinruminalfluid,thepotentialtoimproveinvitroruminalfermentations,andthepotentialtoimproveproductionperformanceoflactatingcows.Whenincubated(40°C)inbufferwithapHbetween5.4and6.0,7Bhadabout10to25timesgreateramylaseactivitythanAMA,andenzymeactivityinthisrangeincreasedby100%for7B,whereasactivitydecreasedbyabout26%forAMA.Bothformulationsmaintainedenzymeactivitywhentheywereincubatedininvitroruminalfermentationsfor24h.After6hofruminalinvitrofermentation,additionsof7Bresultedinlinearincreasesinapparenttotalvolatilefattyacidproductionforflintanddentcornbuthadnoeffectonflourycorn.Inalactationtrial,28Holsteincows(68±31dinmilk,46.9±9.1kgofmilk/d)werefedatotalmixedration(TMR)supplementedwithnothing(CON),alowdoseof7B[7BL,0.88mL/kgofTMRdrymatter(DM)],ahighdoseof7B(7BH,4.4mL/kgofTMRDM),orAMA(0.4g/kgofTMRDM).Theexperimentwasconductedasa4x4Latinsquaredesignwith21-dperiods.Cowsfed7BL,7BH,andAMAatesimilaramountsofDM,andcowsfedthelatter2dietsconsumedmoreDMthandidcowsfedCON.Cowsfed7BLproducedmoremilkthancowsfedCONand7BH,butproducedsimilaramountstocowsfedAMA.Theproductionof3.5%fat-correctedmilkwasgreaterfromcowsfed7BLandAMAcomparedwithcowsfedCON.Thepercentagesofmilkfatandmilkproteinwereunaffectedbytreatment.Total-tractdigestionofDMandorganicmatterweregreaterforcowsfed7BLcomparedwiththosefedCON.Theadditionofexogenousamylaseenzymestothedietsoflactatingdairycowshasthepotentialtoimproveanimalproductivity.
ValidationofMethods
AOACMethod2002.01
AACCMethod22-02.01
ICCStandardNo.303
RACIStandardMethod
Colourimetricmethodforthedeterminationofα-Amylase
infoodstuffs,feedandfermentationproducts
Principle:
(α-amylase)
(1)Benzylidene-G7-α-PNP+H2O→Benzylidene-GX+G(7-X)-α-PNP
(thermostableα-glucosidase)
(2)G(7-X)-α-PNP+H2O→D-glucose+PNP
(alkalinesolution)
(3)PNP→phenolateion(yellowcolour)
Note:PNP=4-nitrophenol
Kitsize: 100/200assays
Method: Spectrophotometricat400nm
Totalassaytime: ~30min
Detectionlimit: 0.05U/mL
Applicationexamples:
Cerealflours,fermentationbrothsandothermaterials
Methodrecognition:
AOAC(Method2002.01),AACC(Method22-02.01),ICC
(StandardNo.303),RACI(StandardMethod)andCCFRA
(FlourTestingWorkingGroupMethod0018)
Advantages
- Verycosteffective
- Allreagentsstablefor>2yearsafterpreparation
- 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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