Megazyme/α-淀粉酶（地衣芽孢杆菌）/E-BLAAM-100ML/100ML-3000单位/mL
商品编号：
E-BLAAM-100ML
品牌：
Megazyme INC
市场价：
¥6264.00
美元价：
3758.40
产品分类：
其它酶
公司分类：
Other_enzymes
联系Q Q：
3392242852
电话号码：
4000-520-616
电子邮箱：
info@ebiomall.com
商品介绍
Highpurityα-Amylase(Bacilluslicheniformis)foruseinresearch,biochemicalenzymeassaysandinvitrodiagnosticanalysis.
EC3.2.1.1
CAZyFamily:GH13
CAS:9000-90-2/ 9000-85-5
alpha-amylase;4-alpha-D-glucanglucanohydrolase
Highlypurified.FromBacilluslicheniformis.
StABIlisedsolution.
Forusein MegazymeTotalStarchandDietaryFiber methods,suitableforuseatpH6.5andabove.
E-BLAAM-A-100mLspecificallytobeusedwithANKOMTDFDietaryFiberAnalyzer.
Specificactivity:
~55U/mg(40oC,pH6.5onCeralphareagent).
Stability:>4yearsat4oC.
DatabookletsforeachpacksizearelocatedintheDocumentationtab.
ViewMegazyme’slatestGuideforDietaryFiberAnalysis.
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.
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).BiotechnologyTechniques,2(4),289-292.
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Aprocedureforthemeasurementoffungalandbacterialα-amylaseincrudeculturefiltratesandcommercialenzymepreparationsisdescribed.Theprocedureemploysend-blocked(non-reducingend)p-nitrophenylmaltoheptaosideinthepresenceofamyloglucosidaseandα-glucosidase,andisabsolutelyspecificforα-amylase.Theassayprocedureissimple,reliableandaccurate.
Animprovedenzymicmethodforthemeasurementofstarchdamageinwheatflour.
Gibson,T.S.,AlQalla,H.&McCleary,B.V.(1992).JournalofCerealScience,15(1),15-27.
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Animprovedenzymicmethodforthedeterminationofstarchdamageinwheatflourhasbeendevelopedandcharacterized.Theproposedmethodissimpleandreliable,andenablesupto20samplestobemeasuredinduplicatein2h.Asingleassaytakesapproximately40min.Theassayprotocolisintwophases.Inthefirst,thefloursampleisincubatedwithpurifiedfungalalpha-amylasetoliberatedamagedstarchgranulesassolubleoligosaccharides.Aftercentrifugation,theoligosaccharidesinthesupernatantarehydrolysedbyamyloglucosidasetoglucoseinphase2.Theglucoseisthenquantifiedwithaglucoseoxidase/peroxidasereagent.Theproposedmethodthereforeavoidspotentialerrorsassociatedwithexistingstandardassays,whichemployunpurifiedamylasepreparationsandnon-specificreducinggroupmethodstoquantifythehydrolyticproducts.Despitetheuseofpurifiedassaycomponents,theproposedstarchdamagemethoddidnotexhibitanabsoluteend-pointtotheactionofalpha-amylaseinphase1.Thiswasduetoalowrateofhydrolysisofundamagedgranules,andisafeatureofenzymicmethodsforstarchdamagedetermination.Otheramylolyticenzymes,includingbeta-amylase,isoamylaseandpullulanase,andcombinationsoftheseenzymes,wereevaluatedasalternativestoalpha-amylaseintheproposedmethod.Theseenzymes,whenusedalone,gavenobenefitsovertheuseofalpha-amylase.Whenusedincombinationwithalpha-amylase,therewasasynergisticactiononundamagedgranules.Atestkitbasedontheassayformatdescribedinthispaperisthesubjectofaninternationalinterlaboratoryevaluation.
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%.
Thephysicochemicalpropertiesandinvitrodigestibilityofselectedcereals,tubersandlegumesgrowninChina.
Liu,Q.,Donner,E.,Yin,Y.,Huang,R.L.&Fan,M.Z.(2006).FoodChemistry,99(3),470-477.
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Digestibility,gelatinization,retrogradationandpastingpropertiesofstarchinvariouscereal,tuberandlegumefloursweredetermined.RapidlyandslowlydigestIBLestarchandresistantstarchwerepresentin11selectedflours.Ingeneral,cerealstarchesweremoredigestiblethanlegumestarchesandtuberstarchescontainedahighamountofresistantstarch.Thermalandrheologicalpropertiesoffloursweredifferentdependingonthecropsource.
Determinationof“NetCarbohydrates”usinghigh-performanceanionexchangechromatography.
Lilla,Z.,Sullivan,D.,Ellefson,W.,Welton,K.&Crowley,R.(2005).JournalofAOACInternational,88(3),714-719.
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Forlabelingpurposes,thecarbohydratecontentoffoodshastrADItionallybeendeterminedbydifference.Thisvalueincludessugars,starches,fiber,dextrins,sugaralcohols,polydextrose,andvariousotherorganiccompounds.Insomecases,thecurrentmethodmaylacksufficientspecificity,precision,andaccuracy.Thesearesubsequentlyquantitatedbyhighperformanceanionexchangechromatographywithpulsedamperometricdetectionandexpressedastotalnonfibersaccharidesorpercent“netcarbohydrates.”Inthisresearch,anewmethodwasdevelopedtoaddressthisneed.Themethodconsistsofenzymedigestionstoconvertstarches,dextrins,sugars,andpolysaccharidestotheirrespectivemonosaccharidecomponents.Thesearesubsequentlyquantifiedbyhigh-performanceanionexchangechromatographywithpulsedamperometricdetectorandexpressedastotalnonfibersaccharidesorpercent“netcarbohydrates.”Hydrolyzedendproductsofvariousnovelfibersandsimilarcarbohydrateshavebeenevaluatedtoensurethattheydonotregisterasfalsepositivesinthenewtestmethod.Thedatageneratedusingthe“netcarbohydrate”methodwere,inmanycases,significantlydifferentthanthevaluesproducedusingthetraditionalmethodology.Therecoveriesobtainedinafortifieddrinkmatrixrangedfrom94.9to105%.Thecoefficientofvariationwas3.3%.
Physical,microscopicandchemicalcharacterisationofindustrialryeandwheatbransfromtheNordiccountries.
Kamal-Eldin,A.,Lærke,H.N.,Knudsen,K.E.B.,Lampi,A.M.,Piironen,V.,Adlercreutz,H.,Katina,K.,Poutanen,K.&Ɨman,P.A.(2009).Food&nutritionresearch,53.
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Background:Epidemiologicalstudiesshowinverserelationshipbetweenintakeofwholegraincerealsandseveralchronicdiseases.Componentsandmechanismsbehindpossibleprotectiveeffectsofwholegraincerealsarepoorlyunderstood.Objective:Tocharacterisecommercialryebranpreparations,comparedtowheatbran,regardingstructureandcontentofnutrientsaswellasanumberofpresumablybioactivecompounds.Design:SixdifferentryebransfromSweden,DenmarkandFinlandwereanalysedandcomparedwithtwowheatbransregardingcolour,particlesizedistribution,microscopicstructuresandchemicalcompositionincludingproximalcomponents,vitamins,mineralsandbioactivecompounds.Results:Ryebransweregenerallygreenerincolourandsmallerinparticlesizethanwheatbrans.Theryebransvariedconsiderablyintheirstarchcontent(13.2–;28.3%),whichreflectedvariableinclusionofthestarchyendosperm.Althoughryeandwheatbranscontainedcomparablelevelsoftotaldietaryfibre,theydifferedintherelativeproportionsoffibrecomponents(i.e.arabinoxylan,β-glucan,cellulose,fructanandKlasonlignin).Generally,ryebranscontainedlesscelluloseandmoreβ-glucanandfructanthanwheatbrans.Withinsmallvariations,theryeandwheatbranswerecomparableregardingthecontentsoftocopherols/tocotrienols,totalfolate,sterols/stanols,phenolicacidsandlignans.Ryebranhadlessglycinebetaineandmorealkylresorcinolsthanwheatbrans.Conclusions:Theobservedvariationinthechemicalcompositionofindustriallyproducedryebranscallsfortheneedofstandardisationofthiscommodity,especiallywhenusedasafunctionalingredientinfoods.
AsimplifiedmodificationoftheAOACofficialmethodfordeterminationoftotaldietaryfiberusingnewlydevelopedenzymes:preliminaryinterlaboratorystudy.
Kanaya,K.,Tada,S.,Mori,B.,Takahashi,R.,Ikegami,S.,Kurasawa,S.,Okuzaki,M.,Mori,Y.,Innami,S.&Negishi,Y.(2007).JournalofAOACInternational,90(1),225-237.
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ApreliminaryinterlaboratorystudywasconductedtoevaluatethevalidityofthemodifiedAOACmethodfordeterminationoftotaldietaryfiberbyTadaandInnami,inwhichthe3-stepenzymaticdigestionprocessinAOACMethod991.43ismodifiedtoa2-stepprocesswithoutpHadjustment.Totaldietaryfibercontentsin8representativefoodstuffsweremeasuredusingboththeoriginalAOACMethod991.43andthemodifiedmethodin6researchfacilitiesinJapan.Repeatabilityrelativestandarddeviations,reproducibilityrelativestandarddeviations,andHorwitzratiovaluesfromthemodifiedmethodwereequivalenttothosefromAOACMethod991.43,exceptinthericesample.However,thisexceptionalcaseshowninthemodifiedmethodwasentirelydissolvedbytheadditionof-amylasestabilizingagents.Themodifiedmethod,whichshortenstheprocessofenzymaticdigestionfrom3to2stepsandinwhichonlyreactiontemperatureisadjustedunderthesamepH,wasfoundnotonlytogiveaccuratevaluescomparabletotheoriginalmethod,butalsotosubstantiallyreducethelaborrequiredbythelaboratorystaffintheprocessofroutineanalysis.Thisstudyrevealedthatthevalidityofthemodifiedmethodwasfurtherensuredbyadding-amylasestabilizingagentstothereactionsystem.
TreatmentofcerealproductswithatailoredpreparationofTrichodermaenzymesincreasestheamountofsolubledietaryfiber.
Napolitano,A.,Lanzuise,S.,Ruocco,M.,Arlotti,G.,Ranieri,R.,Knutsen,S.H.,Lorito,M.&Fogliano,V.(2006).JournalofAgriculturalandFoodChemistry,54(20),7863-7869.
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NutritioNISTsrecommendincreasingtheintakeofsolubledietaryfiber(SDF),whichisverylowinmostcereal-basedproducts.ConversionofinsolubleDF(IDF)intoSDFcanbeachievedbychemicaltreatments,butthisaffectsthesensorialpropertiesoftheproducts.Inthisstudy,thepossibilityofgettingasubstantialincreaseofSDFfromcerealproductsusingatailoredpreparationofTrichodermaenzymesisreported.EnzymeswereproducedcultivatingTrichodermausingdurumwheatfiber(DWF)andbarleyspentgrain(BSG)asuniquecarbonsources.ManyTrichodermastrainswerescreened,andthehydrolysisconditionsabletoincreasebyenzymatictreatmenttheamountofSDFinDWFandBSGweredetermined.ResultsdemonstrateinbothproductsthatitispossibletotripletheamountofSDFwithoutamarkeddecreaseoftotalDF.Theenzymatictreatmentalsocausesthereleaseofhydroxycinnamicacids,mainlyferulicacid,thatarelinkedtothepolysaccharideschains.Thisincreasesthefreephenolicconcentration,thewater-solubleantioxidantactivity,and,inturn,thephenolcompoundsbioavailability.
Methodforthedirectdeterminationofavailablecarbohydratesinlow-carbohydrateproductsusinghigh-performanceanionexchangechromatography.
Ellingson,D.,Potts,B.,Anderson,P.,Burkhardt,G.,Ellefson,W.,Sullivan,D.,Jacobs,W.&Ragan,R.(2010).JournalofAOACInternational,93(6),1897-1904.
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Animprovedmethodfordirectdeterminationofavailablecarbohydratesinlow-levelproductshasbeendevelopedandvalidatedforalow-carbohydratesoyinfantformula.Themethodinvolvesmodificationofanexistingdirectdeterminationmethodtoimprovespecificity,accuracy,detectionlevels,andruntimesthroughamoreextensiveenzymaticdigestiontocaptureallavailable(orpotentiallyavailable)carbohydrates.Thedigestionhydrolyzesallcommonsugars,starch,andstarchderivativesdowntotheirmonosaccharidecomponents,glucose,fructose,andgalactose,whicharethenquantitatedbyhigh-performanceanion-exchangechromatographywithphotodiodearraydetection.Methodvalidationconsistedofspecificitytestingand10daysofanalyzingvariousspikelevelsofmixedsugars,maltodextrin,andcornstarch.TheoverallRSDwas4.0acrossallsampletypes,whichcontainedwithin-dayandday-to-daycomponentsof3.6and3.4,respectively.Overallaveragerecoverywas99.4(n=10).Averagerecoveryforindividualspikedsamplesrangedfrom94.1to106(n=10).Itisexpectedthatthemethodcouldbeappliedtoavarietyoflow-carbohydratefoodsandbeverages.
Lowfolatecontentingluten-freecerealproductsandtheirmainingredients.
Yazynina,E.,Johansson,M.,Jägerstad,M.&Jastrebova,J.(2008).FoodChemistry,111(1),236-242.
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Folatecontentinsomegluten-freecerealproductsandtheirmainingredientswasdeterminedusingavalidatedmethodbasedonreversed-phasehighperformanceliquidchromatography(HPLC)withfluorescenceanddiodearraydetection.Themainfolateformsfoundingluten-freeproductswere5-methyl-tetrahydrofolateandtetrahydrofolate.Starchesandlowproteinflourscommonlyusedasmaincomponentsingluten-freeproductsappearedtobepoorfolatesourceswithfolatecontent≤6µg/100gfreshweight.Folatecontentingluten-freebreadswashigher(15.1–35.9µgfolate/100gfreshweight)duetouseofbakeryyeastwhichisarichfolatesource.Overall,folatecontentingluten-freeproductswaslowerthanintheirgluten-containingcounterparts.Therefore,fortificationofgluten-freeproductswithfolicacidorenrichmentoftheseproductswithnutrient-densefractionsofcerealsnaturallyfreefromgluten(suchasbuckwheat,quinoa,amaranthormillet)canbeofinterest.
Starchtransformationinbran-enrichedextrudedwheatflour.
Robin,F.,Théoduloz,C.,Gianfrancesco,A.,Pineau,N.,Schuchmann,H.P.&Palzer,S.(2011).CarbohydratePolymers,85(1),65-74.
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Wheatflourwasextrudedatdifferentconditionsofbarreltemperature(120°Cand180°C),watercontent(18%and22%)andscrewspeed(400rpmand800rpm)withanincreasingconcentrationofwheatbranfibers(2.8%,12.6%and24.4%).Inthetestedextrusionconditions,starchcrystalliteswerefullydissociated.Theestimatedstarchsolubilitywasinfluencedbytheprocessconditionsandrangedfrom24.1%to63.1%.Atsameprocessconditions,thestarchsolubilitywasincreasedonlyatthehighestbranlevel.Thebranconcentrationinfluencedtheglasstransitiontemperature,meltingtemperatureandsorptionisothermoftheunprocessedwheatflour.Attheextrusionconditions,itshowedthathigherbranlevelsledtoahigheramountoffreewaterandadecreaseinstarchglasstransitiontemperatureofupto13K.Thedifferencesinstarchtransformation,inducedbytheconcentrationofbran,mightcontributetothemodulationoftheexpansionpropertiesofbran-containingstarchyfoams.
Potatogenotypedifferencesinnutritionallydistinctstarchfractionsaftercooking,andcookingplusstoringcool.
Monro,J.,Mishra,S.,Blandford,E.,Anderson,J.&Genet,R.(2009).JournalofFoodCompositionandAnalysis,22(6),539-545.
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Rapidlydigestible(RDS),slowlydigestible(SDS)andresistantstarch(RS)weremeasuredin9NewZealandsupermarketpotatoesandin37linesfromapotatobreedingprogrambyinvitrodigestionimmediatelyaftercooking,andafterstoringat4°Cfor44hpost-cooking.TheaimwastomeasuretherangeinthetendencytoformSDSandRSinthepotatogenepoolinNewZealand.Immediatelyaftercooking,thepotatoescontained(meanandacross-cultivarrange,drymatterbasis)68%RDS(range62–73%),3%SDS(range0–8.5%),and3.9%RS(range3–6.4%).Coolstorageaftercookingalteredthedistributionandrangesto44%RDS(range33–53%),23%SDS(range15–34%)and7%RS(range4.7–15.8%).TherewasnosignificantrelationshipbetweenRSandSDSinthecooked-cooledpotatoes.Inthe37potatolines,SDSrangedfrom7to37%oftotalstarch,RSfrom12to27%oftotalstarchafterthepost-cookingcooltreatment.Theresultssuggestthattheglycaemicimpactofsomepotatoesmaybesubstantiallyreducedbycool-storingaftercooking,andthatthedifferencesbetweencultivarsinthetendencytoformcold-inducedSDSandRSaresufficientforthesetraitstobeusedinconventionalplantbreeding.
Molecular,mesoscopicandmicroscopicstructureevolutionduringamylasedigestionofmaizestarchgranules.
Shrestha,A.K.,Blazek,J.,Flanagan,B.M.,Dhital,S.,Larroque,O.,Morell,M.K.,Gilbert,E.P.&Gilbert,M.J.(2012).CarbohydratePolymers,90(1),23-33.
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Cerealstarchgranuleswithhigh(>50%)amylosecontentareapromisingsourceofnutritionallydesirableresistantstarch,i.e.starchthatescapesdigestioninthesmallintestine,butthestructuralfeaturesresponsiblearenotfullyunderstood.Wereporttheeffectsofpartialenzymedigestionofmaizestarchgranulesonamylopectinbranchlengthprofiles,doubleandsinglehelixcontents,gelatinisationproperties,crystallinityandlamellarperiodicity.Comparingresultsforthreemaizestarches(27,57,and84%amylose)thatdifferinbothstructuralfeaturesandamylase-sensitivityallowsconclusionstobedrawnconcerningtherate-determiningfeaturesoperatingunderthedigestionconditionsused.Allstarchesarefoundtobedigestedbyaside-by-sidemechanisminwhichthereisnomajorpreferenceduringenzymeattackforamylopectinbranchlengths,helixform,crystallinityorlamellarorganisation.Weconcludethatthemajorfactorcontrollingenzymesusceptibilityisgranulearchitecture,withshorterlengthscalesnotplayingamajorroleasinferredfromthelargelyinvariantnatureofnumerousstructuralmeasuresduringthedigestionprocess(XRD,NMR,SAXS,DSC,FACE).Resultsareconsistentwithdigestionratesbeingcontrolledbyrestricteddiffusionofenzymeswithindenselypackedgranularstructures,withaneffectivesurfaceareaforenzymeattackdeterminedbyexternaldimensions(57or84%amylose–relativelyslow)orinternalchannelsandpores(27%amylose–relativelyfast).Althoughtheprocessofgranuledigestionistoafirstapproximationnon-discriminatorywithrespecttostructureatmolecularandmesoscopiclengthscales,secondaryeffectsnotedinclude(i)partialcrystallisationofV-typehelicesduringdigestionof27%amylosestarch,(ii)preferentialhydrolysisoflongamylopectinbranchesduringtheearlystagehydrolysisof27%and57%butnot84%amylosestarches,linkedwithdisruptionoflamellarrepeatingstructureand(iii)partialB-typerecrystallisationafterprolongedenzymeincubationfor57%and84%amylosestarchesbutnot27%amylosestarch.
DESCRIPTION
α-Amylase(Bacilluslicheniformis)
EC3.2.1.1
CAZyFamily:GH13
CAS: 9000-90-2/ 9000-85-5
Synonyms:
alpha-amylase;4-alpha-D-glucanglucanohydrolase
Form:
Stabilisedsolution.
Stability:
>4yearsat4oC.
Specificactivity:
~55U/mg(40oC,pH6.5onCeralphareagent).
Unitdefinition:
OneUnitofα-amylaseistheamountofenzymerequiredtoreleaseoneμmoleof p-nitrophenolfromblockedp-nitrophenyl-maltoheptaosideperminute(inthepresenceofexcessα-glucosidase)atpH6.0and40oC.
Specificity:
endo-hydrolysisofα-1,4-D-glucosidiclinkagesinstarch.
Applications:
ForuseinMegazymeTotalStarchandDietaryFibermethods.
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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