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Megazyme/β-Glucanase Assay Kit (Malt and Microbial) /K-MBGL/100 assays per kit
Megazyme/β-Glucanase Assay Kit (Malt and Microbial) /K-MBGL/100 assays per kit
商品编号：
K-MBGL
品牌：
Megazyme INC
市场价：
¥4896.00
美元价：
2937.60
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
β-Glucanase(MaltandMicrobial)AssayKitissuitableforthemeasurementandanalysisofmaltandbacterialβ-glucanaseandendo-1,4-β-glucanase.
Novelapproachestotheautomatedassayofβ-glucanaseandlichenaseactivity.
Mangan,D.,Liadova,A.,Ivory,R.&McCleary,B.V.(2016).CarbohydrateResearch,435,162-172.
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Wereporthereinthedevelopmentofanovelassayprocedureforthemeasurementofβ-glucanaseandlichenase(EC3.2.1.73)incrudeenzymeextracts.Twoassayformatsbasedona)adirectcleavageorb)anenzymecoupledsubstratewereinitiallyinvestigated.The‘directcleavage’substrate,namely4,6-O-benzylidene-2-chloro-4-nitrophenyl-β-31-cellotriosyl-β-glucopyranoside(MBG4),wasfoundtobethemoregenerallyapplicablereagent.Thissubstratewasfullycharacterisedusingacrudemaltβ-glucanaseextract,abacteriallichenase(Bacillussp.)andanon-specificendo-1,3(4)-β-glucanasefromClostridiumThermocellum(EC3.2.1.6).Standardcurveswerederivedthatallowtheassayabsorbanceresponsetobedirectlyconvertedtoβ-glucanase/lichenaseactivityonbarleyβ-glucan.ThespecificityofMBG4wasconfirmedbyanalysingtheactionofcompetingglycosylhydrolasesthataretypicallyfoundinmaltonthesubstrate.Manualandautomatedassayformatsweredevelopedfortheanalysisofa)β-glucanaseinmaltflourandb)lichenaseenzymeextractsandtherepeatABIlityoftheseassayswasfullyinvestigated.
Soluble,dye-labeledpolysaccharidesfortheassayofendohydrolases.
McCleary,B.V.(1988).MethodsinEnzymology,160,74-86.
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Arangeofmethodshasbeendevelopedfortheassayofpolysaccharideendohydrolases,andtheseincludeviscosimetricandnephelometricmethodsandproceduresbasedonthemeasurementofincreaseinreducingsugarequivalentsandontherateofreleaseofsoluble,dye-labeledfragmentsonhydrolysisofchromogenicpolysaccharidesubstrates.Assaysbasedontheuseofchromogenic(dye-labeled)substrateshaveseveraladvantagesovermoreconventionalassaysincludingspecificityandsimplicityinuse.However,asdyeinggenerallyreducesthesolubilityofthepolysaccharide,mostcommerciallyavailabledye-labeledsubstratesareinsolubleandhavetheinherentdisadvantagesofheterogeneityintheassaytubeandthedifficultiesassociatedwithdispensingasolidsubstrateroutinelywithaccuracy.Thischapterdescribesmethodsforthepreparationofsolubledye-labeledsubstratesfortheassayβ-D-mannanase,endo-1,4-β-D-glucanase,endo-1,3(4)-β-o-glucanase,andα-amylase.
Newdevelopmentsinthemeasurementofα-amylase,endo-protease,β-glucanaseandβ-xylanase.
McCleary,B.V.&Monaghan,D.(2000).“ProceedingsoftheSecondEuropeanSymposiumonEnzymesinGrainProcessing”,(M.Tenkanen,Ed.),VTTInformationService,pp.31-38.
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Overthepast8years,wehavebeenactivelyinvolvedinthedevelopmentofsimpleandreliableassayprocedures,forthemeasurementofenzymesofinteresttothecerealsandrelatedindustries.Insomeinstances,differentprocedureshavebeendevelopedforthemeasurementofthesameenzymeactivity(e.g.α-amylase)inarangeofdifferentmaterials(e.g.malt,cerealgrainsandfungalpreparations).Thereasonsfordifferentproceduresmaydependonseveralfactors,suchastheneedforsensitivity,easeofuse,robustnessofthesubstratemixture,orthepossibilityforautomation.Inthispresentation,wewillpresentinformationonourmostup-to-dateproceduresforthemeasurementofα-amylase,endo-protease,β-glucanaseandβ-xylanase,withspecialreferencetotheuseofparticularassayformatsinparticularapplications.
Measurementofdietaryfibrecomponents:theimportanceofenzymepurity,activityandspecificity.
McCleary,B.V.(2001),“AdvancedDietaryFibreTechnology”,(B.V.McClearyandL.Prosky,Eds.),BlackwellScience,Oxford,U.K.,pp.89-105.
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Interestindietaryfibreisundergoingadramaticrevival,thanksinparttotheintroductionofnewcarbohydratesasdietaryfibrecomponents.Muchemphasisisbeingplacedondetermininghowmuchfibreispresentinafood.Linkingaparticularamountoffibretoaspecifichealthbenefitisnowanimportantareaofresearch.Theterm"dietaryfibre"firstappearedin1953,andreferredtohemicelluloses,cellulosesandlignin(Theandere/tf/.1995).Trowell(1974)recommendedthistermasareplacementforthenolongeracceptableterm"crudefibre".Burkitt(1995)haslikenedtheinterestindietaryfibretothegrowthofariverfromitsfirsttrickletoamightytorrentHeobservesthatdietaryfibre"wasfirstviewedasmerelythelessdigestIBLeconstituentoffoodwhichexertsalaxativeactionbyirritatingthegut",thusacquiringthedesignation"roughage"-atermlaterreplacedby"crudefibre"andultimatelyby"dietaryfibre".Variousdefinitionsofdietaryfibrehaveappearedovertheyears,partlyduetothevariousconceptsusedinderivingtheterm(i.e.originofmaterial,resistancetodigestion,fermentationinthecolon,etc.),andpartlytothedifficultiesassociatedwithitsmeasurementandlabelling(Mongeauetal.1999).Theprincipalcomponentsofdietaryfibre,astrADItionallyunderstood,arenon-starchpolysaccharides(whichinplantfibreareprincipallyhemicellulosesandcelluloses),andthenon-carbohydratephenoliccomponents,cutin,suberinandwaxes,withwhichtheyareassociatedinnature.In1976,thedefinitionofdietaryfibrewasmodifiedtoincludegumsandsomepecticsubstances,basedontheresistancetodigestionofthesecomponentsintheupperintestinaltract.Forthepurposesoflabelling,Englystetal.(1987)proposedthatdietaryfibrebedefinedas"non-starchpolysaccharides(NSP)inthedietthatarenotdigestedbytheendogenoussecretionsofthehumandigestivetract".MethodswereconcurrentlydevelopedtospecificallymeasureNSP(Englystetal.1994).
Measurementofmaltbeta-glucanase.
McCleary,B.V.(1986).Proceedingsofthe19thConventionoftheInstituteofBrewing(Aust.andN.Z.section),181-187.
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AProcedurehasbeendevelopedfortheassayofmaltβ-glucanase[a(1→3)(1→4)-β-D-glucanase]whichemploysassubstrate,barleyβ-glucandyedwithRemazolbrilliantBlueandchemicallymodifiedwithcarboxymethylgroupstoincreasesolubility.Thedescribedassayproceduretogetherwithamodifiedextractionformatallowsanalysisofuptotenmaltsamplesinlessthan80min.Also,theprocedureisspecificforenzymesactiveonbarleyβ-glucan,isaccurateandreliable,andcanbereadilyappliedtotheanalysisofβ-glucanaseinmalt,greenmaltandwort.
Asolublechromogenicsubstratefortheassayof(1→3)(1→4)-β-D-glucanase(lichenase).
McCleary,B.V.(1986).CarbohydratePolymers,6(4),307-318.
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Asimpleprocedurefortheassayof(1→3)(1→4)-β-D-glucanase(lichenase)hasbeendeveloped.Thisassayemploysassubstratebarley(1→3)(1→4)-β-D-glucandyedwithRemazolbrilliantBlueRandchemicallymodifiedwithcarboxymethylgroupstoincreasesolubility.Preparationofthissubstraterequiredthedevelopmentofanimprovedprocedurefortheextractionandpurificationofbarleyβ-glucan.AssaysbasedontheuseofthedescribedchromogenicsubstrateatpH6•5aresensitiveandspecificforenzymesactiveonbarleyβ-glucan.
Problemscausedbybarleybeta-glucansinthebrewingindustry.
McCleary,B.V.(1986).ChemistryinAustralia,53,306-308.
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Brewing,theoldestapplicationofbio-technologyisnowamixoftradeartandmodernscience.Thisarticledescribesnewapplicationsofenzymechemistrytotrouble-shootinginbeerproduction.
Assayofmaltβ-glucanaseusingazo-barleyglucan:animprovedprecipitant.
McCleary,B.V.&Shameer,I.(1987).JournaloftheInstituteofBrewing,93(2),87-90.
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Aprocedurerecentlydescribedfortheassayofmaltβ-glucanase,whichemploysadye-labelledandchemically-modifiedbarleyβ-glucansubstrate,hasbeenimprovedbychangingtheprecipitantsolutionusedtoterminatethereaction.Thenewprecipitantsolutioncontains0•4%(w/v)zincacetateand4%(w/v)sodiumacetatedissolvedin80%(v/v)aqueousmethylcellosolve.Withthisprecipitanttheprocedurecanbedirectlyappliedtotheassayofcellulaseactivity,andwithminormodification,totheassayoflichenaseactivity.
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.
MaltingofbarleywithcombinationsofLactobacillusplantarum,Aspergillusniger,Trichodermareesei,RhizopusoligosporusandGeotrichumcandidumtoenhancemaltquality.
Hattingh,M.,Alexander,A.,Meijering,I.,vanReenen,C.A.&Dicks,L.M.T.(2014).InternationalJournalofFoodMicroBIOLOGy,173,36-40.
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Goodqualitymaltischaracterisedbythepresenceofhighlevelsoffermentablesugars,aminoacidsandvitamins.Toreachthestarch-richendospermofthekernel,β-glucan-andarabinoxylan-richcellwallshavetobedegraded.β-Glucanaseissynthesizedinvastquantitiesbythealeuronelayerandscutellumduringgermination.Secretionofhydrolyticenzymesisoftenstimulatedbyadditionoftheplanthormonegibberellicacid(GA3)duringgermination.Wehaveshownanenhancedβ-glucanaseandα-amylaseactivityinmaltwhengerminatingbarleywasinoculatedwithacombinationofLactobacillusplantarumB.S1.6andsporesofAspergillusnigerMH1,RhizopusoligosporusMH2orTrichodermareeseiMH3,andL.plantarumB.S1.6combinedwithcell-freeculturesupernatantsfromeachofthesefungi.Highestmaltβ-glucanaseactivity(414Units/kgmalt)wasrecordedwithacombinationofL.plantarumB.S1.6andsporesofA.nigerMH1.Highestα-amylaseactivitieswererecordedwithacombinationofL.plantarumB.S1.6andsporesofR.oligosporusMH2(373CeralphaUnits/gmalt).HighestFANlevelswererecordedwhenL.plantarumwasinoculatedincombinationwithsporesofeitherR.oligosporusMH2orT.reeseiMH3(259and260ppm,respectively).Thisisthefirststudyshowingthatcell-freeculturesupernatantsofAspergillus,RhizopusandTrichodermahaveastimulatingeffectonβ-glucanaseandα-amylaseproductionduringmalting.AcombinationofL.plantarumB.S1.6,andsporesofA.nigerMH1andR.oligosporusMH2maybeusedasstarterculturestoenhancemaltquality.
Detection,localization,andvariabilityofendogenousβ-glucanaseinwheatkernels.
Vatandoust,A.,Ragaee,S.,Wood,P.J.,Tosh,S.M.&Seetharaman,K.(2012).CerealChemistry,89(1),59-64.
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Clinicalstudieswithisolatesofβ-glucanhaveshownthatthehealthbenefitsareregulatednotonlybythepolysaccharideconcentrationbutalsobythemolecularweightandconcentrationinsolution,becausethesehealthbenefitsarecontrolled,interalia,byviscosityinthegut.Thedegradationofβ-glucaninbakedproductsislikelycausedbybakingingredientsorprocesses,orbyendogenousenzymesinwheatflour.Theobjectivesofthepresentstudyweretoquantifyβ-glucanaseinwheatkernelsandtodeterminefactorsthatinfluencethelevelsofthisenzyme.Amodifiedprotocoltoquantifyβ-glucanasewasdevelopedandthenconfirmedthroughhigh-performancesize-exclusionchromatography(HPSEC)withCalcofluordetection.Underthisprotocol,itwasshownthattheconcentrationofβ-glucanaseactivitywasthehighestinthebranfractionofthekernelinungerminatedwheats,whereasitwasdistributedthroughouttheentirekernelfollowinggermination.Furthermore,investigationondifferentwheatcultivarsplantedinthesameanddifferentlocationsshowedthatgenotype,environment,andagronomicpracticeallcanhaveaneffectonβ-glucanaseactivitylevelinwheatkernels.
Effectofextractionconditionsonyield,composition,andviscositystabilityofbarleyβ-glucangum.
Burkus,Z.&Temelli,F.(1998).CerealChemistry,75(6),805-809.
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Cerealβ-glucancanfunctionasathickener,butendogenousβ-glucanaseenzymesofthegraincleaveβ-glucan,reducingitsviscosity.Althoughdifferentextractiontechniqueshavebeendeveloped,theviscositystabilityofβ-glucangumhasnotbeenreported.Theobjectiveofthisstudywastoinvestigatetheeffectofextractiontreatmentsontheyield,purity,andviscositystabilityofbarleyβ-glucan(BBG)gum.Aregularbarleycultivar,Condor,andawaxycultivarblendwereextractedatpH7–10and55°Cfor0.5hr.Fourextractionconditionswereevaluated:1)extractionathighpHwithnoadditionalheattreatment;2)boilingofextract;3)priorrefluxingofflourwith70%ethanol;and4)treatmentofextractwiththermostableα-amylaseforpurification.Viscosityofextractswasmonitoredfor≥24hrat25°C.Thehighestβ-glucanpuritieswereachievedwithaboiledCondorextractatpH7(81.3%db,4.1%yield)andwithrefluxedwaxybarleyextractedatpH8andtreatedwithα-amylaseand(79.3%db,5.1%yield).Gumsextractedwithoutsubsequentheattreatmentorpriorrefluxingofflourhadhighprotein(>17%)andstarch(>24%)impurities,respectively.Theviscosityofgumsobtainedwithoutheatingwasunstable.Priorrefluxingtreatmentwasnotsufficienttostabilizefinalextracts.Boilingextractsresultedinstablebutlowviscosity.Refluxfollowedbypurificationtreatmentproducedthehigheststableviscosityfor0.5%solutionsofbothCondor(64mPasec-1,pH7)andwaxy(48.8mPasec-1,pH8)extracts.StableBBGgumwithhighviscositycanbeobtainedusingthermaltreatmentsincombinationwithhighpH.Thepotentialuseofsuchgumsasthickenersinfoodsystemsneedstobeassessed.
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.
Spectroscopicandchemicalfingerprintsinmaltedbarley.
Tarr,A.,Diepeveen,D.&Appels,R.(2012).JournalofCerealScience,56(2),268-275.
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Aunique“Matrix”ofmaltedbarleysampleswasproducedtovalidatespectroscopicproceduresformonitoringthemaltingprocess.Threecriticalfactorsthatwereexaminedincontrollingtherateofgerminationweremoisturecontent,temperatureandgerminationtime.Ofinteresttothemaltingindustry,theanalysisindicatesthepotentialtoidentifynewgermplasmthat,underoptimizedmaltingconditions,wouldproducesuitablymodifiedmaltinthreedaysofgermination.Itisalsoclearthatthecontrolofbothmoistureandtemperatureisessentialforundertakingmaltingstudies.ThestudysuggeststhatRamanandFTIRcouldusefullycomplementNIRspectroscopyformonitoringgrainduringthemaltingprocess.ForwholegrainNIRmeasurements,thedifferencesbetweentestgrainandcontrolgrainatoptimalwavelengthsof1280nmand2224nmwerefoundtobevaluableparametersfortrackingprogressduringthemaltingprocess.ThestudyshowedthewholegrainNIRmostlikelyassessedchangingpropertiesoftheperipheryofthegrain.ThisresearchsuggestedthatspecificcalibrationmodelsusingNIRforpredictingmaltqualityattributessuchasdiastaticactivityonwholemaltaremisleadinganddifficulttointerpretbecausetheyarehighlycorrelatedwithothercarbohydrate/protein-relatedattributesofthemalt.
DiastaticenzymesmaltingprocessoptimisationofAfricanfingermilletforbiotechnologicaluses.
Kolawole,A.N.&Kolawole,A.O.(2015).AfricanJournalofBiochemistryResearch,9(6),81-88.
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Thisstudysoughttounderstandtheimportanceofvariationofsteepingandgerminationconditions(temperature,pHandsalts)onthequalityofAfricanfingermilletmaltintermsofdiasticpower(α-amylaseandβ-amylase),endo-(1,3)(1,4)-β-D-glucanase,β-glycancontentandproteinprofile.TheresultsshowthatthephysiologicalresponsesofAfricanfingermilletmaltedseedsarecorrelatedtopH(acidityandalkalinity)butinverselycorrelatedtotemperaturestress.Theeffectofthestressesontheactivityofα-amylase,β-amylaseandendo-(1,3)(1,4)-β-D-glucanaseaswellasβ-glycancontentwassignificantlydifferentinmagnitudeexceptfortheβ-amylaseactivitiesobtainedafteracidicandalkalinetreatmentat40°Cwhicharenotstatisticallydifferent.AlkalinepHandheatstressat30°Cwerethedominantfactorsformaltingoptimizationfromtheresultofdiasticpowerindices.α-amylaseactivityisabetterpredictorofdiasticpower.ThegrainssubjectedtothesteepingandgerminationprocesscarriedoutinTris-HClbuffersolution(25mM,pH9)containing100mMNaClat30°Cduring96hshowedhigherα-amylaseandβ-amylaseactivity.Thisshowsthatforasalt–alkali-heatmixstress,areciprocalenhancementamongsaltstress,alkaliandheatstresswasacharacteristicfeaturewithnosignificantchangeinthehordeinproteinexpression.TheinfluentialeffectofthestressconditionsindicatethatalkalinepHsteepingand30°CmaltingisthemosteffectiveconditionforproducingmaltedAfricanmilletflourwithapromisingpotentialofdistinctmaltingqualitymetrics.
Impactofhydrothermalandmechanicalprocessingondissolutionkineticsandrheologyofoatβ-glucan.
Grundy,M.M.L.,Quint,J.,Rieder,A.,Ballance,S.,Dreiss,C.A.,Butterworth,P.J.&Ellis,P.R.(2017).CarbohydratePolymers,166,387-397.
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Oatmixed-linkageβ-glucanhasbeenshowntolowerfastingbloodcholesterolconcentrationsduenotablytoanincreaseindigestaviscosityintheproximalgut.Toexertitsaction,thepolysaccharidehastobereleasedfromthefoodmatrixandhydrated.Thedissolutionkineticsofβ-glucanfromthreeoatmaterials,varyingintheirstructure,compositionanddegreeofprocessing,wasinvestigatedbyincubatingtheoatsat37°Covermultipletimepoints(upto72 h).Thesampleswereanalysedforβ-glucancontent,weight-averagemolecularweightandrheologicalbehaviour.Regardlessofthematerialsstudiedandtheprocessingapplied,thesolubilisationofβ-glucanwasnotcomplete.Mechanicalandhydrothermalprocessingledtodifferencesintheviscosityflowcurvesoftherecoveredsolutions,withthepresenceofparticulateshavingamarkedeffect.Thisstudyrevealedthatthestructureandprocessingmethodsappliedtooatmaterialsresultedinvariedandcomplexrheologicalproperties,especiallywhenparticulatesarepresent.
Variationinbarley(1→3,1→4)-β-glucanendohydrolasesrevealsnovelallozymeswithincreasedthermostability.
Lauer,J.C.,Cu,S.,Burton,R.A.&Eglinton,J.K.(2017).TheoreticalandAppliedGenetics,130(5),1053-1063.
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Rapidandreliabledegradationof(1 → 3,1 → 4)-β-glucantoproducelowviscositywortisanessentialrequirementformaltingbarley.The(1 → 3,1 → 4)-β-glucanendohyrolasesareresponsiblefortheprimaryhydrolysisofcellwallβ-glucan.Thevariationinβ-glucanasegenesHvGlb1andHvGlb2thatencodeEIandEII,respectively,wereexaminedineliteandexoticgermplasm.SixEIand14EIIallozymeswereidentified,andsignificantvariationwasfoundinβ-glucanasefromHordeumvulgaressp.spontaneum(wildbarley),theProgenitorofmoderncultivatedbarley.Allozymeswereexaminedusingpredictionmethods;thechangeinGibbsfreeenergyoftheidentifiedaminoacidsubstitutionstopredictchangesinenzymestabilityandhomologymodellingtoexaminethestructureofthenovelallozymesusingtheexistingsolvedEIIstructure.TwoEIandfourEIIallozymesinwildbarleyaccessionswerepredictedtohaveimprovedbarleyβ-glucanasethermostability.OnenovelEIIcandidatewasidentifiedinexistingbackcrosslineswithcontrastingHvGlb2allelesfromwildbarleyandcvFlagship.Thecontrastingallelesinselectednearisogeniclineswereexaminedinβ-glucanasethermostabilityanalyses.TheEIIfromwildbarleyexhibitedasignificantincreaseinβ-glucanasethermostabilityconferredbythenovelHvGlb2allele.Increasedβ-glucanasethermostabilityisheritableandcandidatesidentifiedinwildbarleycouldimprovemaltingandbrewingqualityinnewvarieties.
Accumulationanddegradationoftwofunctionalconstituents,GABAandβ-glucan,andtheirvarietaldifferencesingerminatedbarleygrains.
Kihara,M.,Okada,Y.,Iimure,T.&Ito,K.(2007).BreedingScience,57(2),85-89.
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Thechangesinthecontentsoftwofunctionalconstituents,γ-aminobutyricacid(GABA)and(1→3)(1→4)-β-D-glucans(β-glucan),duringgerminationwereinvestigatedintwomaltingbarleyvarietiesinordertodeterminetheoptimalconditionsforaccumulationanddegradationoftheseconstituentsindriedbarleygrainsaftergerminationtreatment.Atime-courseanalysisduringgerminationtreatmentrevealedthatthecontentofGABAremarkablyincreasedinthe48hourimbibitionprocessanddecreasedinthesubsequentgerminationprocess.Ontheotherhand,β-glucan,whichisknowntobedecomposedduringmalting,didnotundergosubstantialdegradationafterthe48hourimbibitionprocess.Thesefindingsthusindicatedthatitispossibletoproducegerminatedbarleygrainscontainingthesefunctionalconstituentsathighlevelsbyoptimalgerminationtreatment.Atotalof43barleyvarietiesweresurveyedfortheGABAandβ-glucancontentsingerminatedgrains.Ourresultsalsoindicatedthattherewerevarietaldifferencesinthecontentofeachingredient.Awaxystarchvarietyinwhichthecontentsofbothβ-glucanandGABAwerehigherthanthoseintheotherbarleyvarietiestested,couldbecomeapromisingsourceofthetwofunctionalconstituents.
ValidationofMethods
RACIStandardMethod
Colourimetricmethodforthedeterminationofβ-Glucanase
inmalt,foodstuffsandfermentationproducts
Principle:
(β-glucanase)
(1)Azo-Barleyβ-glucan(polymer)→Azo-barleyβ-glucan
(fragments)
(2)Addalcohol;centrifugetoremovepolymericAzo-barley
β-glucan
(3)Measuretheabsorbanceofthesupernatantsolution
Kitsize: 100assays
Method: Spectrophotometricat590nm
Reactiontime: ~35min
Detectionlimit: 100U/kgofmalt
Applicationexamples:
Maltextracts,wort,beerandothermaterials
Methodrecognition:
RACI(StandardMethod)
Advantages
- Verycosteffective
- Allreagentsstablefor>2yearsduringuse
- Onlykitavailable
- Veryspecific
- Simpleformat
- 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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