Megazyme/Xylanase Assay Kit (Xylazyme AX) /K-XYLS/200 assays per kit
商品编号：
K-XYLS
品牌：
Megazyme INC
市场价：
¥6504.00
美元价：
3902.40
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
TheXylanase(XylazymeAX)testkitisusedfor themeasurementandanalysisofendo-1,4-β-D-xylanaseinenzymepreparations,breadimprovermixturesandanimalfeeds.ContainsXylazymeAXTabletsandxylanaseenzymecontrols(A.nigerandTrichodermalongibrachiatum).
Novelsubstratesfortheautomatedandmanualassayofendo-1,4-β-xylanase.
Mangan,D.,Cornaggia,C.,Liadova,A.,McCormack,N.,Ivory,R.,McKie,V.A.,Ormerod,A.&McCleary,D.V.(2017).CarbohydrateResearch,445,14-22.
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endo-1,4-β-Xylanase(EC3.2.1.8)isemployedacrossabroadrangeofindustriesincludinganimalfeed,brewing,baking,biofuels,detergentsandpulp(paper).Despiteitsimportance,arapid,reliable,reproducIBLe,automatableassayforthisenzymethatisbasedontheuseofachemicallydefinedsubstratehasnotbeendescribedtodate.Reportedhereinisanewenzymecoupledassayprocedure,termedtheXylX6assay,thatemploysanovelsubstrate,namely4,6-O-(3-ketobutylidene)-4-nitrophenyl-β-45-O-glucosyl-xylopentaoside.ThedevelopmentofthesubstrateandassociatedassayisdiscussedhereandtherelationshipbetweentheactivityvaluesobtainedwiththeXylX6assayversustrADItionalreducingsugarassaysanditsspecificityandreproducibilitywerethoroughlyinvestigated.
Comparisonofendolytichydrolasesthatdepolymerise1,4-β-D-mannan,1,5-α-L-arABInanand1,4-β-D-galactan.
McCleary,B.V.(1991).“EnzymesinBiomassConversion”,(M.E.HimmelandG.F.Leatham,Eds.),ACSSymposiumSeries,460,Chapter34,pp.437-449.AmericanChemicalSociety,Washington.
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Hydrolysisofmannan-typepolysaccharidesbyβ-mannanaseisdependentonsubstitutiononandwithinthemain-chainaswellasthesourceoftheβ-mannanaseemployed.Characterisationofreactionproductscanbeusedtodefinethesub-sitebindingrequirementsoftheenzymesaswellasthefine-structuresofthepolysaccharides.Actionofendo-arabinanaseandendo-galactanaseonarabinansandarabinogalactansisdescribed.Specificassaysforendo-arabinanaseandarabinan(infruit-juiceconcentrates)arereported.
Measurementofendo-1,4-β-D-xylanase.
McCleary,B.V.(1992).“XylansandXylanases”,(J.Visser,G.Beldman,M.A.Kusters-vanSomeronandA.G.J.Voragen,Eds.),ProgressinBiotechnology,Vol.7,Elsevier,SciencePublishersB.V.,pp.161-169.
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Variousproceduresforthemeasurementofxylanaseinfermentationbroths,commercialenzymemixtures,breadimprovermixturesandfeedsamplesaredescribed.Problemsassociatedwiththeroutineuseofreducing-sugarbasedmethodsaxehighlightedandtheadvantagesandlimitationsofviscometricanddye-labelledsubstrateproceduresformeasurementoftracelevelsofactivityinfeedsamplesarediscussed.
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.
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).
Measurementofpolysaccharidedegradingenzymesusingchromogenicandcolorimetricsubstrates.
McCleary,B.V.(1991).ChemistryinAustralia,September,398-401.
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Enzymicdegradationofcarbohydratesisofmajorsignificanceintheindustrialprocessingofcerealsandfruits.Intheproductionofbeer,barleyisgerminatedunderwelldefinedconditions(malting)toinducemaximumenzymesynthesiswithminimumrespirationofreservecarbohydrates.Thegrainsaredriedandthenextractedwithwaterundercontrolledconditions.Theamylolyticenzymessynthesizedduringmalting,aswellasthosepresentintheoriginalbarley,convertthestarchreservestofermentablesugars.Otherenzymesactonthecellwallpolysaccharides,mixed-linkageβ-glucanandarabinoxylan,reducingtheviscosityandthusaidingfiltration,andreducingthepossibilityofsubsequentprecipitationofpolymericmaterial.Inbaking,β-amylaseandα-amylasegivecontrolleddegradationofstarchtofermentablesugarssoastosustainyeastgrowthandgasproduction.Excessquantitiesofα-amylaseintheflourresultinexcessivedegradationofstarchduringbakingwhichinturngivesastickycrumbtextureandsubsequentproblemswithbreadslicing.Juiceyieldfromfruitpulpissignificantlyimprovedifcell-walldegradingenzymesareusedtodestroythethree-dimensionalstructureandwaterbindingcapacityofthepecticpolysaccharidecomponentsofthecellwalls.Problemsofroutineandreliableassayofcarbohydratedegradingenzymesinthepresenceofhighlevelsofsugarcompoundsareexperiencedwithsuchindustrialprocess.
Optimisingtheresponse.
Acamovic,T.&McCleary,B.V.(1996).FeedMix,4,14-19.
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Afinebalanceexistsbetweenenzymeactivityandtheadverseeffectsassociatedwithfeedprocessing.Accurateestimationofenzymeactivityinthefeedisapre-requisitetooptimisingtheresponse.
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.
Standardassaysdonotpredicttheefficiencyofcommercialcellulasepreparationstowardsplantmaterials.
Kabel,M.A.,VanderMaarel,M.J.E.C.,Klip,G.,Voragen,A.G.J.&Schols,H.A.(2006).BiotechnologyandBioengineering,93(1),56-63.
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Commercialcellulasepreparationsarepotentiallyeffectiveforprocessingbiomassfeedstocksinordertoobtainbioethanol.Inplantcellwalls,cellulosefibrilsoccurincloseassociationwithxylans(monocotyls)orxyloglucans(dicotyls).Theenzymaticconversionofcellulose/xylansisacomplexprocessinvolvingtheconcertedactionofexo/endocellulasesandcellobiasesyieldingglucoseandxylanasesyieldingxylooligomersandxylose.Anoverviewofcommonlymeasuredcellulase-,cellobiase-,andxylanase-activity,usingrespectivelyfilterpaper,cellobiose,andAZCL-dyedxylanasasubstrateof14commerciallyavailableenzymepreparationsfromseveralsuppliersispresented.Inadditiontothesestandardizedtests,theenzyme-efficiencyofdegradingnativesubstrateswasstudied.Grassandwheatbranwerefractionatedintoawaterunsolublefraction(WUS),whichwasfreeofoligosaccharidesandstarch.Additionally,cellulose-andxylan-richfractionswerepreparedbyalkalineextractionoftheWUSandwereenzymaticallydigested.Hereby,thecapabilityofcelluloseandxylanconversionofthecommercialenzymepreparationstestedwasmeasured.Theresultsobtainedshowedthattherewasalargedifferenceintheperformanceofthefourteenenzymesamples.Comparingallresults,itwasconcludedthatthechoiceofanenzymepreparationismoredependentonthecharacteristicsofthesubstrateratherthanonstandardenzyme-activitiesmeasured.
CharacteristicsofpregelatinizedAEmutantriceflourspreparedbyboilingafterpreroasting.
Nakamura,S.,Satoh,H.&Ohtsubo,K.I.(2011).JournalofAgriculturalandFoodChemistry,59(19),10665-10676.
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Asaemutantrice,suchasEM10,lacksthestarchbranchingenzymeIIb,itsamylopectincontainsmorelong-chainglucansthanthatofordinaryIndicaandJaponicaricegrains.Althoughboiledgrainsofaericecultivarsaretoohardandnonstickyfortablerice,theyarepromisingintermsofbiofunctionality,suchaspreventionofdiabetes.Thepresentpaperinvestigatesthecharacterizationofanovelgroupoffouraemutantricecultivars(EM72,EM145,EM174,andEM189).Theyweresubjectedtotheevaluationfortheirmainchemicalcomponents,physicalproperties,andenzymeactivitiesatdifferentgrainconditions(rawmilledrice,roastedrice,boiledrice,andriceboiledafterpreroasting).Thesemutantricegrainsarecharacterizedbyhighapparentamylose,highproteinandhighglucosecontents,highpastingtemperature,highα-amylaseactivities,highresistantstarch,andlowdegreeofgelatinization.Anovelmethodwasdevelopedtomaintainthehighresistantstarchcontentsofgelatinizedricegrains.Riceboiledafterpreroastingshowedahigherratioofresistantstarchandaloweramountofglucosethanordinaryboiledrice.Itbecamepossibletoproducehigh-qualityandbiofunctionalpregelatinizedricefloursbyboilingwithfrozenfruits,suchastomatoes,afterricegrainshadbeenpreroasted.Theseaemutantswerefoundtobesuitablematerialsforrice/fruitorrice/vegetableproductstoserveaspalatable,low-glucose,andhighresistantstarchriceproducts.
VariabilityinArabinoxylan,XylanaseActivity,andXylanaseInhibitorLevelsinHardSpringWheat.
Mendis,M.,Ohm,J.B.,Delcour,J.A.,Gebruers,K.,Meinhardt,S.&Simsek,S.(2013).CerealChemistry,90(3),240-248.
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Arabinoxylans(AX),xylanase,andxylanaseinhibitorshaveanimportantroleinmanycerealfoodprocessingapplications.Theeffectsofgenotype,growinglocation,andtheirinteraction(G×L)onAX,apparentxylanaseactivity,andapparentxylanaseinhibitionactivityofTriticumaestivumxylanaseinhibitor(TAXI)andxylanaseinhibitingprotein(XIP)wereinvestigatedforsixhardredandsixhardwhitespringwheatgenotypesgrownatthreelocations.DifferenceintotalAXlevelamonggenotypeswasnotdeterminedtoasignificantlevelbygenotype.Instead,variabilityintotalAXcontentwaslargelydependentonG×L.However,totalAXcontentwassignificantlydifferentbetweenthetwowheatclasses.Forbranxylanaseactivity,25%ofthevariabilitycouldbeattributedtoG×Linteraction.Moreover,therewassignificantdifferencebetweenthebranxylanaseactivitiesinthetwowheatclasses.BranTAXIactivityandXIPactivityweresignificantlydifferentamonggenotypes.Genotypecontributed72%tothevariabilityinTAXIactivityand39%inXIP.However,nosignificantdifferencewasobservedamongthetwowheatclassesforTAXIorXIPactivity.TheseresultsindicatethatTAXImightbeastableparameterinsegregatingwheatgenotypeswithvaryingxylanaseactivity.
Wheatdoughsyrupingincoldstorageisrelatedtostructuralchangesofstarchandnon-starchpolysaccharides.
Kim,H.J.,Song,Y.,Lee,S.,Lee,K.P.,Lee,B.H.&Yoo,S.H.(2017).FoodResearchInternational,99,596-602.
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Eventhoughtherefrigerateddoughindustryisgrowingquicklyduetotheconvenienceandfreshnessofrefrigerateddoughoveraprolongedstorageperiod,doughsyruping,whichisabrownishliquidthatleachesoutfromdoughduringthestorage,isaquality-diminishingfactorthatneedstoberesolved.Theobjectivesofthisstudyweretounderstanddoughsyrupingandhowitisrelatedtostructuralchangesinwater-solublearabinoxylan(WS-AX)andstarchinwheatfloursduringrefrigerationaswellastopreventsyrupingbyapplyingexogenouscellwallpolysaccharides.Doughsyrupingincreasedto6.5,6.9,and17.2%inweak,strong,andjopoomwheatflours,respectively,aftera35-daystorageperiod.Theendoxylanaseactivityofjopoomwheatflourwassubstantiallygreatercomparedtoothercommercialflours,buttheactivityofthisflourdidnotchangeoverthewholecoldstorageperiod.ThemolecularsizereductionofWS-AXwasinverselyrelatedtothedegreeofdoughsyruping.Theadditionofβ-glucan,carboxymethylcellulose,andxylaneffectivelyreducedsyrupformationinjopoomwheatflourdough.
ColourimetricmethodforthedeterminationofXylanaseinfeed,
foodstuffsandothermaterials
Principle:
(β-xylanase)
(1)XylazymeAX(waterinsoluble)+H2O→watersolubledyedxylanfragments
Kitsize: 200assays
Method: BasedonuseofXylazymeAXtablets(590nm)
Totalassaytime: ~30min
Detectionlimit: 0.02U/mLofassaysolution
Applicationexamples:
Animalfeeds,enzymepreparations,breadimprovermixturesand
othermaterials
Methodrecognition:
Usedwidelyinthefeedindustry
Advantages
- Verycosteffective
- Allreagentsstablefor>2yearsduringuse
- Onlytestkitavailable
- 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
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