Megazyme/β-每个试剂盒的淀粉酶测定（β-3）/K-β3/100/200测定
商品编号：
K-BETA3
品牌：
Megazyme INC
市场价：
¥5280.00
美元价：
3168.00
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
TheBetamyl-3;β-Amylasetestkitissuitablefor thespecificmeasurementandanalysisofβ-amylaseinmaltflour.
Measurementofβ-amylaseincerealfloursandcommercialenzymepreparations.
McCleary,B.V.&Codd,R.(1989).JournalofCerealScience,9(1),17-33.
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Aprocedurepreviouslydevelopedfortheassayofcereal-flourβ-amylasehasbeenimprovedandstandardised.Theimprovedprocedureusesthesubstratep-nitrophenylmaltopentaose(PNPG5)inthepresenceofnearsaturatinglevelsofα-glucosidase.PNPG5israpidlyhydrolysedbyβ-amylasebutlessreADIlybycerealα-amylases.Thesubstrateishydrolysedbyβ-amylasetomaltoseandp-nitrophenylmaltotriose(PNPG3).Withthelevelsofα-glucosidaseusedinthesubstratemixture,PNPG3israpidlycleavedtoglucoseandp-nitrophenol,whereasPNPG5isresistanttohydrolysisbytheα-glucosidase.Theassayprocedurehasbeenstandardisedforseveralβ-amylasesandtheexactdegreeofinterferencebycerealα-amylasesdetermined.Theprocedurecanbereadilyappliedtotheselectivemeasurementofβ-amylaseactivityincerealandmaltedcereal-flours.
Modellingtheβ-amylaseactivityduringredsorghummaltingwhenBacillussubtilisisusedtocontrolmouldgrowth.
BwangangaTawaba,J.C.,Béra,F.&Thonart,P.(2013).JournalofCerealScience,57(1),115-119.
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Steepingindilutealkaline(0.2%NaOH)followedbyresteepinginbiocontrol(startersofBacillussubtilisS499)hasbeenusedduringredsorghummalting.Theeffectofsteepingandgerminationconditionshasbeendescribedusing2functions:aWeibull4-parametermodelcombinedwithaGeneralLinearModelwithLogarithmLinkwithsignificantgoodness.Steepingconditions(combineduseofNaOHandB.subtilisS499)affectsthesynthesiscapacityofgrain:whenB.subtiliscultureusedinthesteepingstepisdiluted,lnαincreases,suggestingalossoftreatmentefficacy.Thegerminationtemperatureaffectstheβ-amylasesynthesisrateduringtheinductionphase:thegerminationtemperatureincreaseisaccompaniedbyadecreaseoftheβ-amylasesynthesisrate.Duringtherepressionphaseofβ-amylasesynthesis,theeffectofmaltingconditionswasfoundtotaper.
RefiningthepredictionofpotentialmaltfermentABIlitybyincludinganassessmentoflimitdextrinaseThermostabilityandadditionalmeasuresofmaltmodification,usingtwodifferentmethodsformultivariatemodeldevelopment.
Evans,D.E.,Dambergs,R.,Ratkowsky,D.,Li,C.,Harasymow,S.,Roumeliotis,S.&Eglinton,J.K.(2010).JournaloftheInstituteofBrewing,116(1),86-96.
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Predictionofmaltfermentability(apparentattenuationlimit—AAL)bymeasurementofthediastaticpowerenzymes(DPE),α-amylase,totallimitdextrinase,totalβ-amylase,β-amylasethermostability,andtheKolbachindex(KIorfreeaminonitrogen—FAN)issuperiortotheconventionaluseofdiastaticpower(DP)alone.Thethermostabilityofβ-amylaseisknowntobeanimportantfactorindeterminingfermentability,thusthethermostabilityoftheotherrelativelythermolabileenzyme,limitdextrinase,wasinvestigatedtodetermineifitwasalsousefulinpredictingfermentability.Tofacilitatethisaim,methodsweredevelopedforarapidandcostefficientassayofbothβ-amylaseandlimitdextrinasethermostability.InternationallyimportantAustralianandinternationalmaltingvarietieswerecomparedfortheirtotallimitdextrinaseandβ-amylaseactivityandthermostability.Interestingly,theleveloflimitdextrinasethermostabilitywasobservedtobeinverselycorrelatedwithtotallimitdextrinaseactivity.Thepredictionofmaltfermentabilitywasachievedbybothforwardstep-wisemulti-linearregression(MLR)andthepartialleastsquares(PLS)multivariatemodeldevelopmentmethods.Bothmethodsproducedsimilaridentificationsoftheparameterspredictingwortfermentabilityatsimilarlevelsofpredictivepower.BothmodelsweresubstantiallybetteratpredictingfermentabilitythanthetraditionaluseofDPonitsown.Theemphasisofthisstudywasontheidentificationofpredictivefactorsthatcanbeconsistentlyusedinmodelstopredictfermentability,becausethemodelparameterestimateswillsubtlyvarydependingonmashingconditions,yeaststrain/fermentationconditionsandmaltsource.Theapplicationofthesemultivariatemodeldevelopmentmethods(PLSandMLR)enabledtheidentificationoffurtherpotentialfermentabilitypredictingfactors.TheanalysesdividedthepredictiveparametersintothosedefinedbyDPenzymesandthoseassociatedwithmodification(KI,FAN,fine/coarsedifference,wortβ-glucanandfriability).Surprisingly,limitdextrinasethermostabilitywasnotasubstantialpredictoroffermentability,presumablyduetoitsnegativecorrelationwithtotallimitdextrinaseactivity.Theapplicationoftheseinsightsinthemaltingandbrewingindustriesisexpectedtoresultinsubstantialimprovementsinbrewingconsistencyandenablemorespecificqualitytargetsforbarleybreeder"sProgenyselectioncut-offlimitstobemorepreciselydefined.
Gammairradiationofsorghumflour:effectsonmicrobialinactivation,amylaseactivity,fermentability,viscosityandstarchgranulestructure.
Mukisa,I.M.,Muyanja,C.M.B.K.,Byaruhanga,Y.B.,Schüller,R.B.,Langsrud,T.&Narvhus,J.A.(2012).RadiationPhysicsandChemistry,81(3),345-351.
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Maltedandun-maltedsorghum(Sorghumbicolor(L.)Moench)flourwasgammairradiatedwithadoseof10kGyandthenre-irradiatedwith25kGy.Theeffectsofirradiationonmicrobialdecontamination,amylaseactivity,fermentability(usinganamylolyticL.plantarumMNC21strain),starchgranulestructureandviscosityweredetermined.Standardmethodswereusedduringdeterminations.The10kGydosehadnoeffectonmicrobialloadofun-maltedflourbutreducedthatofmaltedflourby3logcycles.Re-irradiationresultedincompletedecontamination.Irradiationofmaltcausedasignificant(p<0.05) reduction="" in="" alpha="" and="" beta="" amylase="" activity="" (22%="" and="" 32%,="" respectively).="" irradiation="" of="" un-malted="" flour="" increased="" the="" rates="" of="" utilization="" of="" glucose="" and="" maltose="" by="" 53%="" and="" 100%,="" respectively,="" during="" fermentation.="" however,="" microbial="" growth,="" rate="" of="" lactic="" acid="" production,="" final="" lactic="" acid="" concentration="" and="" ph="" were="" not="" affected.="" starch="" granules="" appeared="" normal="" externally="" even="" after="" re-irradiation,="" however,="" granules="" ruptured="" and="" dissolved="" easily="" after="" hydration="" and="" gelatinization.="" production="" of="" high="" dry="" matter="" density="" porridge="" (200="" g="" dry="" matter/l)="" with="" a="" viscosity="" of="" 3500="" cp="" was="" achieved="" by="" irradiation="" of="" un-malted="" flout="" at="" 10="" kgy.="" gamma="" irradiation="" can="" be="" used="" to="" decontaminate="" flours="" and="" could="" be="" utilized="" to="" produce="" weaning="" porridge="" from="" sorghum.="">
Polyphenoloxidase,alpha-amylaseandbeta-amylaseactivitiesofTriticummonococcum,TriticumturgidumandTriticumaestivum:Atwo-yearstudy.
Hidalgo,A.,Brusco,M.,Plizzari,L.&Brandolini,A.(2013).JournalofCerealScience,58(1),51-58.
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Enzymaticactivityoftenreducesthenutritionalvalueofwheatflourduringfoodmanufacturing,causingcompounddegradationand/orheatdamage.Thechoiceofwheatvarietieswithlowenzymaticactivitycouldthereforehelptopreservethenutritionalqualityoffood.Theaimofthisresearchwastoevaluatepolyphenoloxidase,alpha-amylaseandbeta-amylaseactivitiesinwholemealfloursof59accessionsbelongingtodifferentwheatspeciesandsubspecies,croppedintwoyears.TheextractionpH(7.0),reactionpH(5.5)andreactiontemperature(45°C)weredeterminedbypreliminarytrials.TheANOVAhighlightedsignificantdifferencesforallenzymesamongspecies/subspeciesand,foramylases,betweencroppingyears;however,theyearinfluencewasoverwhelmingonlyforalpha-amylase.Einkornshowedthehighestpolyphenoloxidase(362.1±9.46U/gDM)aswellasthelowestalpha-amylase(0.20±0.006CU/gDM)andbeta-amylase(12.0±0.36B3U/gDM)activities.Theembryo/scutellumhadthehighestpolyphenoloxidaseandalpha-amylasevalues,followedbythebranandtheendosperm;incontrast,beta-amylasewasevenlydistributedinthebranandtheendosperm,andwasabsentintheembryo/scutellum.
Evaluationofheatdamage,sugars,amylasesandcolourinbreadsfromeinkorn,durumandbreadwheatflours.
Hidalgo,A.&Brandolini,A.(2011).JournalofCerealScience,54(1),90-97.
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Tolimitnutritionallossesandoptimisebreadprocessing,heatdamageindices(furosine,glucosylisomaltol,hydroxymethylfurfural),sugars,α-amylase,β-amylaseandcolourweremonitoredduringbreadmanufacturingfromrefinedflourofthreeeinkorn,threebreadandonedurumwheatsamples.Theheatdamageindicesincreasedonlyduringthebakingstep.Furosinewassignificantlylowerineinkorn(onaverage,9.3±5.33and25.3±10.70mg/100gproteinincrumbandcrust,respectively)thaninbreadwheat(31.6±3.05and115.6±13.53)anddurumwheat(36.2±2.82and165.0±3.17).Glucosylisomaltolandhydroxymethylfurfuralweredetectedonlyinthecrust,withlowerlevelsineinkorn(onaverage,2.3±1.78and10.0±7.79mg/kgDM,respectively)thaninbreadwheat(13.1±5.57and42.8±10.64)anddurumwheat(18.9±1.11and57.2±0.80).Thedifferentbehaviourofeinkornwasprobablyrelatedtoitsmoderateβ-amylaseactivity,andthusthelowmaltosecontentofitsdough.Colourwascorrelatedwithheatdamage,aseinkornbreadswerelighterthantheothers.Theresultsshowthateinkornbreadundergoeslowerheatdamagethananalogousproductsfromdurumandbreadwheat,thusprobablybetterpreservingitsnutritionalvalue.
Effectofunmaltedoats(AvenasativaL.)onthequalityofhigh-gravitymashesandwortswithoutorwithexogenousenzymeaddition.
Schnitzenbaumer,B.&Arendt,E.K.(2014).EuropeanFoodResearchandTechnology,238(2),225-235.
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Barleymaltisthepreferredbrewingmaterialthesedaysbecauseofitshighextractcontentandhighenzymeactivities.However,whensubstitutingmaltedbarleywithoatstocreateauniquebeerflavorandaroma,endogenousmaltenzymesbecomethelimitingfactor.Therefore,theobjectivesofthisstudyweretoevaluatetheeffectof10–40%unmaltedoatsonthequalityofhigh-gravitymashes/wortsandtoinvestigatethelimitationsofendogenousmaltenzymesaswellasthebenefitsoftheapplicationofindustrialenzymes.TheenzymemixOndea®Prowasfoundtobeparticularlysuitableformashingwithunmaltedoatsandwasthereforeusedinthepresentrheologicaltestsandlaboratory-scalemashingtrials.Inordertogaindetailedinformationaboutthebiochemicalprocessesoccurringduringmashing,thequalityofmasheswascomprehensivelyanalyzedaftereachmashrestusingstandardmethodsdescribedbyMitteleuropäischeBrautechnischeAnalysenkommissionandLab-on-a-Chipcapillaryelectrophoresis.Mashingwithupto40%oatsresultedinincreasedmashconsistencies,color/pH(20°C)values,β-glucanconcentrations,wortviscosities12.0%,andfiltrationtimesaswellasdecreasedFANandextractcontents.TheapplicationofOndea®ProenormouslyincreasedthecolorofwortsdespitelowerpHvaluesbutconsiderablyimprovedthequalityandprocessabilityof30or40%oat-containingmashes/worts.However,thesubstitutionofupto20%barleymaltwithunmaltedoatscaneasilyberealizedwithouttheadditionofexogenousenzymes.
Implementationofcommercialoatandsorghumfloursinbrewing.
Schnitzenbaumer,B.,Kaspar,J.,Titze,J.&Arendt,E.K.(2014).EuropeanFoodResearchandTechnology,238(3),515-525.
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Brewingwithcommercialflourshasthepotentialtoreducemashingtimesandimprovebrewhouseefficiency.Atpresent,however,nostudiesareavailableassessingtheapplicationofcommercialoatandsorghumfloursasbrewingadjuncts.Therefore,theobjectivesofthisstudyweretoevaluatethequalityandprocessabilityofmashes/wortsproducedwith10–90%oatorsorghumflouraswellastorevealtheadvantagesandlimitationsoftheiruseasasubstituteforbarleymalt.Forthesepurposes,bothflourtypeswerefullyanalyzedintermsofbrewing-relevantcharacteristicsusingstandardmethods,Lab-on-a-Chipcapillaryelectrophoresis,andscanningelectronmicroscopy.Laboratory-scalemashingtrialswereperformedtoassesstheeffectofupto90%flouradjunctonmash/wortquality.Equivalentfactorswereintroducedtodeterminetheperformanceefficiencyofdifferentoat/sorghumflourconcentrations.CommercialoatfloursourcedinIrelandexhibitedsignificantlymoreprotein,β-glucan,andfat,lessstarch,ash,andpolyphenols,aswellasalowerstarchgelatinizationtemperaturethancommercialsorghumflourobtainedfromtheUSA.Wortsproducedwith10–90%oatorsorghumflourhadlightercolors,higherpHvalues,andlowerconcentrationsoffoam-positiveproteinsaswellasfreeaminonitrogencomparedto100%barleymaltworts.Intermsofextractyields,theuseofupto70%oatflourand50%sorghumflour,respectively,hasproveneconomicallybeneficial.Wortscontainingupto70%oatflourshowedaverygoodorgoodfermentability,thosecontaining30–50%sorghumflourresulted,however,inaloweralcoholproduction.
Oatmaltasabakingingredient–Acomparativestudyoftheimpactofoat,barleyandwheatmaltsonbreadanddoughproperties.
Mäkinen,O.E.&Arendt,E.K.(2012).JournalofCerealScience,56(3),747-753.
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Oatmaltisanutritionallyrichingredientmainlyusedinasmallnumberofspecialityproducts.Theaimofthisstudywastoevaluatethesuitabilityofoatmaltinwheatbaking.Theeffectofoatmaltonbreadanddoughpropertiesatlevelsrangingfrom0.5%to5%wasstudiedandcomparedwithbarleyandwheatmalts.Theadditionofallmaltsincreasedloafspecificvolumes.Barleyandwheatmaltsatlevelsabove2.5%ledtoastickyandcoarsecrumb,buttheeffectofoatmaltonthecrumbgrainwasnegligIBLe.Rheologicalcharacterisationcouldnotexplainthesuperiorbakingperformanceofoatmalt,asitincreasedextensibilityanddecreasedresistanceextensivelyindicatingweakeningoftheextensionalpropertiesoftheglutennetwork.Thehighlipolyticactivitymayhavecompensatedforthelossofdoughstrengthbyimprovingthesurfacepropertiesofgascells.Theresultsshowthatoatmaltcanbeusedinwheatbakingtoimprovetheloafvolumeandnutritionalqualitywithoutthedetrimentaleffectsassociatedwiththeexcessamylolyticactivityofbarleyandwheatmalts.
Heatdamageofwaterbiscuitsfromeinkorn,durumandbreadwheatflours.
Hidalgo,A.&Brandolini,A.(2011).FoodChemistry,128(2),471-478.
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Tolimitheatdamageandimprovethenutritionalpropertiesofbakeryproducts,furosine,glucosylisomaltol,hydroxymethylfurfural,furfural,sugars,α-amylase,β-amylaseandcolourwereassessedduringtheproductionofwaterbiscuitsfromthreeeinkorn,threebreadandonedurumwheatflours.Heatdamageindices,colourandawdevelopmentduringbaking(from25to75minduration)ofwaterbiscuitsfromonebreadwheatwerealsostudied.Furosinewasmoreabundantindurum(86.0±6.29mg/100gprotein)andbreadwheat(42.5±6.93)thanineinkorn(15.7±3.92)waterbiscuits,whileGLIwasdetectedonlyindurum(10.0±2.02mg/kgDM)andbreadwheat(5.2±1.52)products;hydroxymethylfurfuralandfurfuralwerealwaysabsent.ThelimitedheatdamageofTriticummonococcumproductswasprobablyduetothemoderateβ-amylaseactivityofeinkorn,andhencetothelowmaltosecontentofitsmixes.Thecolourwascorrelatedtoheatdamage,aseinkornwaterbiscuitswerelighterthanthosefromotherwheats.
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.="">
Carbohydratemetabolismandtissuedifferentiationduringpotatotuberinitiation,growthanddormancyinduction.
Akoumianakis,K.A.,Alexopoulos,A.A.,Karapanos,I.C.,Kalatzopoulos,K.,Aivalakis,G.&Passam,H.C.(2016).AustralianJournalofCropScience,10(2),185.
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Thedurationofpotatotuberdormancyhaseconomicimportanceforbothwarepotatoesandseedtubers.Theaimofthisstudywastoshedlightonthetimeatwhichtuberdormancyisinduced.Potatotuberswereselectedatdifferentstagesoftuberisation:initialswellingofthestolontipandearlystagesoftubergrowth(tuberdiameter3,7and14mm).Ateachstageoftuberisation,thediameterofthepithandthecortexwasmeasured,theactivityoftheenzymesbeta-amylase,glucose-6-phosphatedehydrogenaseandsuccinatedehydrogenasewasdetermined,andstarchandRNAlevelsrecorded.Itwasobservedthatduringtuberinitiationthepithandperimedullaryzoneshowedthegreatestincreaseinsize,whereasthecorticalparenchymaincreasedmainlywhenthetuberdiameterwas7-14mm.Moreover,duringstolonswellingandinitialtuberdevelopment(3mmdiameter)totalRNAaccumulationwasobserved.Starchaccumulationvariedwiththestagesofdevelopment.Glucose-6-phosphatedehydrogenaseandsuccinatedehydrogenaseexhibitedtheirhighestactivityduringstolonswellingwhereasbeta-amylaseactivitywashighestbothduringstolonswellingandatthe3mmdiameterstage.Fromthechangesintuberanatomy/morphologyandtheassaysofenzymeactivity,itisclearthatdormancyisnotinducedinallthetissuesofthetuberatthetimeoftuberinitiation,butisimposedontheindividualtissuesastheyareformed.Consequently,wemayreferto"tuberdormancy"onlywhenthelastbudhascompleteditsdifferentiation.
Modulationofsteepingconditionsinfluencethediastaticenzymesandproteinprofileinpearlmilletmalt.
Kolawole,A.N.&Ebiloma,I.B.(2017).Biokemistri,29(1).
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Maltingistargetedatgettingtheoptimumpointofenzymaticinductionwithoutlosingmuchenergyduringtheembryometabolismandgrowth.Successfulproductionofmaltincludesproductionofvarioushydrolyticenzymesandcontrolleddegradationofthegrainendospermstructure.AttentionisatthecentrestageofusingPearlmilletasasubstituteforbarley,wheatandsorghumduetothecostofimportationofbarleyandwheattotropicalcountries.ThisstudyseekstounderstandtheeffectofdifferentsteepingconditionswithrespecttovaryingpH,temperatureandtimeonkeyenzymesassociatedwithmaltingprocesses.Activitiesofα-amylase,β-amylase,β-glucanase,β-glucancontent,proteinprofilesweremonitoredwithrespecttothevaryingsteepingconditons.Therewasasteadyincrease(from0to96h)intheα-amylaseactivityat30°CunderallthepHstressconditionswiththeexceptionofacidicpHmaltedpearlmilletwheretheenzymeactivitydecreasedfrom191.04±1.5U/gto142.50±2.20U/gbetweenthe72ndand96thhour.Optimalactivity(248.04±0.20U/g)wasobservedat96hforalkalinepHsteepedpearlgrainsgerminatedat30°C.Howeveractivitydecreasesasgerminationdaysprolong.Optimalactivitywasrecordedatthe96thhourformaltedpearlmilletgrainssubjectedtoalkalinestress(2.73±0.20U/g)ascomparedwiththecontrol.β-glucanaseactivitiesofthemaltedpearlmilletgrainswerehighespeciallyunderthe30°Cheatstress.Peakactivitywasobservedatthe96thhourforthepearlmilletgrainssubjectedtoalkalinepHstress(892.34±0.20U/kg).β-glucancontentunderthealkalinepHstress,acidicpHstressandcontrolconditionsat30°Cwerewithinthesamerangeofapproximately4-8%w/wmaltflour.
ValidationofMethods
RACIStandardMethod
Colourimetricmethodforthedeterminationofβ-Amylasein
cerealgrains,malt,food,beveragesandfermentationproducts
Principle:
(β-amylase)
(1)G3-β-PNP+H2O→G2+G-β-PNP
(β-glucosidase)
(2)G-β-PNP+H2O→D-glucose+PNP
(alkalinesolution)
(3)p-Nitrophenol→phenolateion(yellowcolour)
Note:PNP=4-nitrophenol
Kitsize: 100/200assays
Method: Spectrophotometricat400nm
Reactiontime: ~10min
Detectionlimit: 0.05U/mLofsamplesolution
Applicationexamples:
Cerealflours,maltsandothermaterials
Methodrecognition:
ModificationofRACI(StandardMethod)
Advantages
- Verycosteffective
- Allreagentsstablefor>2yearsassupplied
- Onlyenzymatickitavailable
- Veryspecific
- Simpleformat
- Rapidreaction
- 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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