巨酶/蛋白酶（地衣芽孢杆菌的枯草杆菌素A）/E-BSPRT-10ML/0.5克-10ML
商品编号：
E-BSPRT-10ML
品牌：
Megazyme INC
市场价：
¥1992.00
美元价：
1195.20
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
HighpurityProtease(SubtilisinAfromBacilluslicheniformis)(liquid)foruseinresearch,biochemicalenzymeassaysand invitro diagnosticanalysis.
EC3.4.21.62
CAS:9014-01-1
subtilisin;subtilisinA
Highlypurified. FromBacilluslicheniformis.
In50%(v/v) glycerol.
ForuseinMegazymeTotalDietaryFibertestmethod.
E-BSPRT-A-100MLspecificallytobeusedwithANKOMTDFDietaryFiberAnalyzer.
Specificactivity:
~6U/mgofprotein(40oC,pH8.0oncasein).
StABIlity:>4yearsat4oC.
DatabookletsforeachpacksizearelocatedintheDocumentationtab.
ViewMegazyme’slatestGuideforDietaryFiberAnalysis.
Measuringdietaryfibre.
McCleary,B.V.(1999).TheWorldofIngredients,50-53.
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Interestindietaryfibreisundergoingadramaticrevivalthanksinparttotheintroductionofnewcarbohydratesasdietaryfibrecomponents.Muchemphasisisbeingplacedondetermininghowmuchfibreispresentinafood.Linkingaparticularamountoffibretoaspecifichealthbenefitisnowanimportantareaofresearch.TotalDietaryFibre.Theterm“dietaryfibre”firstappearedin1953andreferredtohemicelluloses,cellulosesandlignin(1).In1974,Trowell(2)recommendedthistermasareplacementforthenolongeracceptableterm“crudefibre”Burkitt(3)haslikenedtheinterestindietaryfibretothegrowthofariverfromitsfirsttrickletoamightytorrent.Heobservesthatdietaryfibre“wasviewedasmerelythelessdigestIBLeconstituentoffoodwhichexertsalaxativeactionbyirritatingthegut“thusacquiringthedesignation“roughage”atermwhichwaslaterreplacedby“crudefibre”andultimatelyby“dietaryfibre”Variousdefinitionsofdietaryfibrehaveappearedovertheyears,partlyduethevariousconceptsusedinderivingtheterm(i.e.originofmaterial,resistancetodigestion,fermentationinthecolonetc.),andpartlytothedifficultiesassociatedwithitsmeasurementandlabelling(4).Theprinciplecomponentsofdietaryfibre,astrADItionallyunderstood,arenon-starchpolysaccharides,whichinplantfibreareprincipallyhemicellulosesandcelluloses,andthenon-carbohydratephenoliccomponents,cutin,suberinandwaxeswithwhichtheyareassociatedinNature.
Twoissuesindietaryfibermeasurement.
McCleary,B.V.(2001).CerealFoodsWorld,46,164-165.
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Enzymeactivityandpurityofthesetopics,theeasiesttodealwithistheimportanceofenzymepurityandactivity.Asascientistactivelyinvolvedinpolysaccharideresearchoverthepast25years,Ihavecometoappreciatetheimportanceofenzymepurityandspecificityinpolysaccharidemodificationandmeasurement(7).Thesefactorstranslatedirectlytodietaryfiber(DF)methodology,becausethemajorcomponentsofDFarecarbohydratepolymersandoligomers.ThecommitteereportpublishedintheMarchissueofCerealFOODSWORLDrefersonlytothemethodologyformeasuringenzymepurityandactivity(8)thatleduptheAOACmethod985.29(2).Inthisworkenzymepuritywasgaugedbythelackofhydrolysis(i.e.,completerecovery)ofaparticularDFcomponent(e.g.β-glucan,larchgalactanorcitruspectin).Enzymeactivitywasmeasuredbytheabilitytocompletelyhydrolyzerepresentativestarchandprotein(namelywheatstarchandcasein).Theserequirementsandrestrictionsonenzymepurityandactivitywereadequateatthetimethemethodwasinitiallydevelopedandservedasausefulworkingguide.However,itwasrecognizedthattherewasaneedformorestringentqualitydefinitionsandassayproceduresforenzymesusedinDFmeasurements.
Dietaryfibreanalysis.
McCleary,B.V.(2003).ProceedingsoftheNutritionSociety,62,3-9.
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The"goldstandard"methodforthemeasurementoftotaldietaryfibreisthatoftheAssociationofOfficialAnalyticalChemists(2000;method985.29).Thisprocedurehasbeenmodifiedtoallowmeasurementofsolubleandinsolubledietaryfibre,andbuffersemployedhavebeenimproved.However,therecognitionofthefactthatnon-digestibleoligosaccharidesandresistantstarchalsobehavephysiologicallyasdietaryfibrehasnecessitatedare-examinationofthedefinitionofdietaryfibre,andinturn,are-evaluationofthedietaryfibremethodsoftheAssociationofOfficialAnalyticalChemists.Withthisrealisation,theAmericanAssociationofCerealChemistsappointedascientificreviewcommitteeandchargeditwiththetaskofreviewingand,ifnecessary,updatingthedefinitionofdietaryfibre.Itorganisedvariousworkshopsandacceptedcommentsfrominterestedpartiesworldwidethroughaninteractivewebsite.Morerecently,the(US)FoodandNutritionBoardoftheInstituteofHealth,NationalAcademyofSciences,undertheoversightoftheStandingCommitteeontheScientificEvaluationofDietaryReferenceIntakes,assembledapaneltodevelopaproposeddefinition(s)ofdietaryfibre.Variouselementsofthesedefinitionswereinagreement,butnotall.Whatwasclearfrombothreviewsisthatthereisanimmediateneedtore-evaluatethemethodsthatareusedfordietaryfibremeasurementandtomakeappropriatechangeswhererequired,andtofindnewmethodstofillgaps.Inthispresentation,the"stateoftheart"inmeasurementoftotaldietaryfibreanddietaryfibrecomponentswillbedescribedanddiscussed,togetherwithsuggestionsforfutureresearch.
Measurementofnoveldietaryfibres.
McCleary,B.V.&Rossiter,P.(2004).JournalofAOACInternational,87(3),707-717.
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Withtherecognitionthatresistantstarch(RS)andnondigestibleoligosaccharides(NDO)actphysiologicallyasdietaryfiber(DF),aneedhasdevelopedforspecificandreliableassayproceduresforthesecomponents.TheabilityofAOACDFmethodstoaccuratelymeasureRSisdependentonthenatureoftheRSbeinganalyzed.Ingeneral,NDOarenotmeasuredatallbyAOACDFMethods985.29or991.43,theoneexceptionbeingthehighmolecularweightfractionoffructo-oligosaccharides.ValuesobtainedforRS,ingeneral,arenotingoodagreementwithvaluesobtainedbyinvitroproceduresthatmorecloselyimitatetheinvivosituationinthehumandigestivetract.Consequently,specificmethodsfortheaccuratemeasurementofRSandNDOhavebeendevelopedandvalidatedthroughinterlaboratorystudies.Inthispaper,modificationstoAOACfructanMethod999.03toallowaccuratemeasurementofenzymicallyproducedfructo-oligosaccharidesaredescribed.SuggestedmodificationstoAOACDFmethodstoensurecompleteremovaloffructanandRS,andtosimplifypHadjustmentbeforeamyloglucosidaseaddition,arealsodescribed.
Anintegratedprocedureforthemeasurementoftotaldietaryfibre(includingresistantstarch),non-digestibleoligosaccharidesandavailablecarbohydrates.
McCleary,B.V.(2007).AnalyticalandBioanalyticalChemistry,389(1),291-308.
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Amethodisdescribedforthemeasurementofdietaryfibre,includingresistantstarch(RS),non-digestibleoligosaccharides(NDO)andavailablecarbohydrates.Basically,thesampleisincubatedwithpancreaticα-amylaseandamyloglucosidaseunderconditionsverysimilartothosedescribedinAOACOfficialMethod2002.02(RS).Reactionisterminatedandhighmolecularweightresistantpolysaccharidesareprecipitatedfromsolutionwithalcoholandrecoveredbyfiltration.RecoveryofRS(formostRSsources)isinlinewithpublisheddatafromileostomystudies.Theaqueousethanolextractisconcentrated,desaltedandanalysedforNDObyhigh-performanceliquidchromatographybyamethodsimilartothatdescribedbyOkuma(AOACMethod2001.03),exceptthatforlogisticalreasons,D-sorbitolisusedastheinternalstandardinplaceofglycerol.Availablecarbohydrates,definedasD-glucose,D-fructose,sucrose,theD-glucosecomponentoflactose,maltodextrinsandnon-resistantstarch,aremeasuredasD-glucoseplusD-fructoseinthesampleafterhydrolysisofoligosaccharideswithamixtureofsucrase/maltaseplusβ-galactosidase.
Developmentandevaluationofanintegratedmethodforthemeasurementoftotaldietaryfibre.
McCleary,B.V.,Mills,C.&Draga,A.(2009).QualityAssuranceandSafetyofCrops&Foods,1(4),213–224.
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Anintegratedtotaldietaryfibre(TDF)method,consistentwiththerecentlyacceptedCODEXdefinitionofdietaryfibre,hasbeendeveloped.TheCODEXCommitteeonNutritionandFoodsforSpecialDietaryUses(CCNFSDU)hasbeendeliberatingforthepast8yearsonadefinitionfordietaryfibrethatcorrectlyreflectsthecurrentconsensusthinkingonwhatshouldbeincludedinthisdefinition.Asthisdefinitionwasevolving,itbecameevidenttousthatneitherofthecurrentlyavailablemethodsforTDF(AOACOfficialMethods985.29and991.43),noracombinationoftheseandothermethods,couldmeettheserequirements.Consequently,wedevelopedanintegratedTDFprocedure,basedontheprincipalsofAOACOfficialMethods2002.02,991.43and2001.03,thatiscompliantwiththenewCODEXdefinition.Thisprocedurequantitateshigh-andlow-molecularweightdietaryfibresasdefined,givinganaccurateestimateofresistantstarchandnon-digestibleoligosaccharidesalsoreferredtoaslow-molecularweightsolubledietaryfibre.Inthispaper,themethodisdiscussed,modificationstothemethodtoimprovesimplicityandreproducibilityaredescribed,andtheresultsofthefirstroundsofinterlaboratoryevaluationarereported.
Determinationoftotaldietaryfiber(CODEXdefinition)byenzymatic-gravimetricmethodandliquidchromatography:collaborativestudy.
McCleary,B.V.,DeVries,J.W.,Rader,J.I.,Cohen,G.,Prosky,L.,Mugford,D.C.,Champ,M.&Okuma,K.(2010).JournalofAOACInternational,93(1),221-233.
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Amethodforthedeterminationoftotaldietaryfiber(TDF),asdefinedbytheCODEXAlimentarius,wasvalidatedinfoods.BasedupontheprinciplesofAOACOfficialMethodsSM985.29,991.43,2001.03,and2002.02,themethodquantitateshigh-andlow-molecular-weightdietaryfiber(HMWDFandLMWDF,respectively).In2007,McClearydescribedamethodofextendedenzymaticdigestionat37°CtosimulatehumanintestinaldigestionfollowedbygravimetricisolationandquantitationofHMWDFandtheuseofLCtoquantitatelow-molecular-weightsolubledietaryfiber(LMWSDF).Themethodthusquantitatesthecompleterangeofdietaryfibercomponentsfromresistantstarch(byutilizingthedigestionconditionsofAOACMethod2002.02)todigestionresistantoligosaccharides(byincorporatingthedeionizationandLCproceduresofAOACMethod2001.03).ThemethodwasevaluatedthroughanAOACcollaborativestudy.Eighteenlaboratoriesparticipatedwith16laboratoriesreturningvalidassaydatafor16testportions(eightblindduplicates)consistingofsampleswitharangeoftraditionaldietaryfiber,resistantstarch,andnondigestibleoligosaccharides.Thedietaryfibercontentoftheeighttestpairsrangedfrom11.57to47.83.DigestionofsamplesundertheconditionsofAOACMethod2002.02followedbytheisolationandgravimetricproceduresofAOACMethods985.29and991.43resultsinquantitationofHMWDF.ThefiltratefromthequantitationofHMWDFisconcentrated,deionized,concentratedagain,andanalyzedbyLCtodeterminetheLMWSDF,i.e.,allnondigestibleoligosaccharidesofdegreeofpolymerization3.TDFiscalculatedasthesumofHMWDFandLMWSDF.Repeatabilitystandarddeviations(Sr)rangedfrom0.41to1.43,andreproducibilitystandarddeviations(SR)rangedfrom1.18to5.44.Theseresultsarecomparabletootherofficialdietaryfibermethods,andthemethodisrecommendedforadoptionasOfficialFirstAction.
Determinationofinsoluble,soluble,andtotaldietaryfiber(codexdefinition)byenzymatic-gravimetricmethodandliquidchromatography:CollaborativeStudy.
McCleary,B.V.,DeVries,J.W.,Rader,J.I.,Cohen,G.,Prosky,P.,Mugford,D.C.,Champ,M.&Okuma,K.(2012).JournalofAOACInternational,95(3),824-844.
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Amethodforthedeterminationofinsoluble(IDF),soluble(SDF),andtotaldietaryfiber(TDF),asdefinedbytheCODEXAlimentarius,wasvalidatedinfoods.BasedupontheprinciplesofAOACOfficialMethodsSM985.29,991.43,2001.03,and2002.02,themethodquantitateswater-insolubleandwater-solubledietaryfiber.ThismethodextendsthecapabilitiesofthepreviouslyadoptedAOACOfficialMethod2009.01,TotalDietaryFiberinFoods,Enzymatic-Gravimetric-LiquidChromatographicMethod,applicabletoplantmaterial,foods,andfoodingredientsconsistentwithCODEXDefinition2009,includingnaturallyoccurring,isolated,modified,andsyntheticpolymersmeetingthatdefinition.ThemethodwasevaluatedthroughanAOAC/AACCcollaborativestudy.Twenty-twolaboratoriesparticipated,with19laboratoriesreturningvalidassaydatafor16testportions(eightblindduplicates)consistingofsampleswitharangeoftraditionaldietaryfiber,resistantstarch,andnondigestibleoligosaccharides.Thedietaryfibercontentoftheeighttestpairsrangedfrom10.45to29.90%.DigestionofsamplesundertheconditionsofAOAC2002.02followedbytheisolation,fractionation,andgravimetricproceduresofAOAC985.29(anditsextensions991.42and993.19)and991.43resultsinquantitationofIDFandsolubledietaryfiberthatprecipitates(SDFP).Thefiltratefromthequantitationofwater-alcohol-insolubledietaryfiberisconcentrated,deionized,concentratedagain,andanalyzedbyLCtodeterminetheSDFthatremainssoluble(SDFS),i.e.,alldietaryfiberpolymersofdegreeofpolymerization=3andhigher,consistingprimarily,butnotexclusively,ofoligosaccharides.SDFiscalculatedasthesumofSDFPandSDFS.TDFiscalculatedasthesumofIDFandSDF.Thewithin-laboratoryvariability,repeatabilitySD(Sr),forIDFrangedfrom0.13to0.71,andthebetween-laboratoryvariability,reproducibilitySD(sR),forIDFrangedfrom0.42to2.24.Thewithin-laboratoryvariabilitysrforSDFrangedfrom0.28to1.03,andthebetween-laboratoryvariabilitysRforSDFrangedfrom0.85to1.66.Thewithin-laboratoryvariabilitysrforTDFrangedfrom0.47to1.41,andthebetween-laboratoryvariabilitysRforTDFrangedfrom0.95to3.14.Thisiscomparabletootherofficialandapproveddietaryfibermethods,andthemethodisrecommendedforadoptionasOfficialFirstAction.
MeasurementoftotaldietaryfiberusingAOACmethod2009.01(AACCInternationalapprovedmethod32-45.01):Evaluationandupdates.
McCleary,B.V.,Sloane,N.,Draga,A.&Lazewska,I.(2013).CerealChemistry,90(4),396-414.
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TheCodexCommitteeonMethodsofAnalysisandSamplingrecentlyrecommended14methodsformeasurementofdietaryfiber,eightofthesebeingtypeImethods.OfthesetypeImethods,AACCInternationalApprovedMethod32-45.01(AOACmethod2009.01)istheonlyprocedurethatmeasuresallofthedietaryfibercomponentsasdefinedbyCodexAlimentarius.OthermethodssuchastheProskymethod(AACCIApprovedMethod32-05.01)givesimilaranalyticaldataforthehigh-molecular-weightdietaryfibercontentsoffoodandvegetableproductslowinresistantstarch.Inthecurrentwork,AACCIApprovedMethod32-45.01hasbeenmodifiedtoallowaccuratemeasurementofsampleshighinparticularfructooligosaccharides:forexample,fructotriose,which,intheHPLCsystemused,chromatographsatthesamepointasdisaccharides,meaningthatitiscurrentlynotincludedinthemeasurement.Incubationoftheresistantoligosaccharidesfractionwithsucrase/β-galactosidaseremovesdisaccharidesthatinterferewiththequantitationofthisfraction.Thedietaryfibervalueforresistantstarchtype4(RS4),variessignificantlywithdifferentanalyticalmethods,withmuchlowervaluesbeingobtainedwithAACCIApprovedMethod32-45.01thanwith32-05.01.ThisdifferenceresultsfromthegreatersusceptibilityofRS4tohydrolysisbypancreaticα-amylasethanbybacterialα-amylase,andalsoagreatersusceptibilitytohydrolysisatlowertemperatures.OnhydrolysisofsampleshighinstarchintheassayformatofAACCIApprovedMethod32-45.01(AOACmethod2009.01),resistantmaltodextrinsareproduced.Themajorcomponentisaheptasaccharidethatishighlyresistanttohydrolysisbymostofthestarch-degradingenzymesstudied.However,itishydrolyzedbythemaltase/amyloglucosidase/isomaltaseenzymecomplexpresentinthebrushborderliningofthesmallintestine.Asaconsequence,AOACmethods2009.01and2011.25(AACCIApprovedMethods32-45.01and32-50.01,respectively)mustbeupdatedtoincludeanadditionalincubationwithamyloglucosidasetoremovetheseoligosaccharides.
ModificationtoAOACOfficialMethods2009.01and2011.25toallowforminoroverestimationoflowmolecularweightsolubledietaryfiberinsamplescontainingstarch.
McCleary,B.V.(2014).JournalofAOACInternational,97(3),896-901.
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AOACOfficialMethods2009.01and2011.25havebeenmodifiedtoallowremovalofresistantmaltodextrinsproducedonhydrolysisofvariousstarchesbythecombinationofpancreaticα-amylaseandamyloglucosidase(AMG)usedintheseassayprocedures.Themajorresistantmaltodextrin,63,65-di-α-D-glucosylmaltopentaose,ishighlyresistanttohydrolysisbymicrobialα-glucosidases,isoamylase,pullulanase,pancreatic,bacterialandfungalα-amylaseandAMG.However,thisoligosaccharideishydrolyzedbythemucosalα-glucosidasecomplexofthepigsmallintestine(whichissimilartothehumansmallintestine),andthusmustberemovedintheanalyticalprocedure.HydrolysisoftheseoligosaccharideshasbeenbyincubationwithahighconcentrationofapurifiedAMGat60°C.ThisincubationresultsinnohydrolysisorlossofotherresistantoligosaccharidessuchasFOS,GOS,XOS,resistantmaltodextrins(e.g.,Fibersol2)orpolydextrose.TheeffectofthisadditionalincubationwithAMGonthemeasuredleveloflowmolecularweightsolubledietaryfiber(SDFS)andoftotaldietaryfiberinabroadrangeofsamplesisreported.Resultsfromthisstudydemonstratethattheproposedmodificationcanbeusedwithconfidenceinthemeasurementofdietaryfiber.
ImprovementoftheAOAC2009.01totaldietaryfibremethodforbreadandotherhighstarchcontainingmatrices.
Brunt,K.&Sanders,P.(2013).FoodChemistry,140(3),574-580.
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Thedietaryfibre(DF)contentinwheatgrainbasedfoodproductshavebeenestablishedwithboththeclassicalAOAC985.29dietaryfibreandthenewAOAC2009.01totaldietaryfibreprotocol.Thereisagoodagreementbetweenthehighmolecularweightdietaryfibre(HMWDF)contentsmeasuredwiththeAOAC2009.01methodand(DF)contentmeasuredwiththeclassicalAOAC985.29methodinwheatgrainbasedfoodproducts.WiththeAOAC2009.01methodalsoasignificantamountoflowmolarweightdietaryfibre(LMWDF),rangingfrom1%to3%w/w,wasmeasuredwhichisnotquantifiedwiththeAOAC985.29method.Withsemi-preparativeGPCtheLMWDF(DP≥3)fractionsinthewheatgrainbasedfoodproductswereisolated.ThemonosaccharidecompositionofthedissolvedLMWDFconstituentswasdetermined.Glucosewasbyfarthemostabundantmonosaccharidepresentwitharabinose,galactose,xyloseandmannoseasminorconstituents.ItappearedthattheLMWDFcontainsstillnotfullyconverteddigestiblestarch/malto-oligosaccharidefragmentswithDP≥3,whichareerroneouslyquantifiedasLMWDF.ByintroducinganextraAMGhydrolysisstepintheAOAC2009.01protocolafterevaporationoftheethanolanddissolvingtheresidueindeionisedwater,thesemalto-oligosaccharidesarefullyhydrolysedresultinginthatwayinacorrectandlowerLMWDFcontent.
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.
Starchfromhull-lessbarley:Ultrastructureanddistributionofgranule-boundproteins.
Li,J.H.,Vasanthan,T.,Hoover,R.&Rossnagel,B.G.(2003).CerealChemistry,80(5),524-532.
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Starchgranulesisolatedfromwaxy,normal,andhigh-amylosehulllessbarleygrainswereexaminedbytransmissionelectronmicroscopywithcytochemicaltechniques.Themicrographsshowedtwodistinctregionsofdifferentsizes:1)denselypackedgranulegrowthrings(whichvariedinsizeandnumberdependingonthegenotype),and2)aloosefilamentousnetworklocatedinthecentralregionofthegranule.Thegranuleringwidthdecreasedwithincreasingamylosecontent.Inallthreegenotypes,thegrowthringsclosertothegranulesurfacewerenarrowerinwidththanthosewithinthegranuleinterior.Thewaxystarchhadwiderintercrystallineamorphousgrowthrings,semicrystallinegrowthrings,andmoreopencrystallinelamellaethannormalandhigh-amylosestarches.Granuleboundproteins(mainlyintegralproteins)werelocatedinthecentralandperipheral(growthring)regionsofthegranule.
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.
Characterizationofanewpotentialfunctionalingredient:coffeesilverskin.
Borrelli,R.C.,Esposito,F.,Napolitano,A.,Ritieni,A.&Fogliano,V.(2004).JournalofAgriculturalandFoodChemistry,52(5),1338-1343.
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Dietaryfiber(DF)isoneofthemaindietaryfactorscontributingtoconsumers"well-being.Inthisworkthepossibilityofusingtheroastedcoffeesilverskin(CS),abyproductofroastedcoffeebeans,asaDF-richingredienthasbeenevaluated.Theresultsofourinvestigationshowedthatthismaterialhas60%totalDF,witharelevantcomponent(14%)ofsolubleDF.AlthoughasmallamountoffreephenolcompoundsispresentinCS,ithasamarkedantioxidativeactivity,whichcanbeattributedtothehugeamountofMaillardreactionproducts,themelanoidins.StaticbatchculturefermentationexperimentsshowedthatCSinducespreferentialgrowthofbifidobacteriaratherthanclostridiaandBacteroidesspp.CScanbeproposedasanewpotentialfunctionalingredientinconsiderationofthehighcontentofsolubleDF,themarkedantioxidantactivity,andthepotentialprebioticactivity.
PrecookedBran‐EnrichedWheatFlourUsingExtrusion:DietaryFiberProfileandSensoryCharacteristics.
Gajula,H.,Alavi,S.,Adhikari,K.&Herald,T.(2008).JournalofFoodScience,73(4),S173-S179.
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Theeffectofprecookingbyextrusionprocessingonthedietaryfiberprofileofwheatfloursubstitutedwith0%,10%,20%,and30%wheatbranwasevaluated.Dependingonthelevelofbran,totaldietaryfiber(TDF)andsolubledietaryfiber(SDF)inuncookedfloursrangedfrom4.2%to17.2%and1.5%to2.4%,respectively.PrecookingbyextrusionsignificantlyincreasedSDFinflours(by22%to73%);althoughinmostcasesitalsoledtoasignificantdecreaseinTDF.Cookiesandtortillasproducedfromuncookedandprecookedflourswith0%and20%substitutedbranwereevaluatedforconsumeracceptabilityusinga9-pointhedonicscale.Withafewexceptions,allcookieshadscoresrangingfrom6to7(“likeslightly”to“likemoderately”)foreachattribute,includingoverallacceptability,appearance,texture,crumbliness,andflavor.Tortillaswereratedforthesameattributesexceptforcrumbliness,whichwasreplacedwithchewiness.Inmostcases,tortillascoresrangedfrom5to7(“neitherlikenordislike”to“likemoderately”).Consumeracceptabilityscoresofcookiesfromuncookedflourdidnotchangesignificantlywithincreaseinbransubstitutionfrom0%to20%.However,consumerscoresfortortillasdiddecreasesignificantlywithincreaseinbranlevel.Extrusionprecookingofthefloursdidnotimprovetheconsumeracceptabilityofcookiesandtortillas;however,itdidimprovetheirdietaryfiberprofilebyincreasingtheSDFsignificantly.
Flaxseedgumfromflaxseedhulls:Extraction,fractionation,andcharacterization.
Qian,K.Y.,Cui,S.W.,Wu,Y.&Goff,H.D.(2012).FoodHydrocolloids,28(2),275-283.
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Solubledietaryfibrewithlowviscosityhasthepotentialtodeliveracceptablemouthfeelandtexturewhenincludedinthedietinasignificantamounttoshowhealthbenefits.Solubleflaxseedgum(SFG)wasreportedtohavelowviscosity,thushaspotentialinapplicationsasafibrefortifier.Inthepresentwork,SFGextractedfromflaxseedhullswasfractionatedintoaneutralfractiongum(NFG)andanacidicfractiongum(AFG)usingionexchangechromatography.TheproteincontentinSFG(11.8%)andAFG(8.1%)werecompletelyremovedbyproteasetoobtaintwomoreprotein-freefractions,SFGnPandAFGnP;NFGcontainednoprotein.TheuronicacidcontentinNFG(1.8%)wasmostlyeliminated,whereasinAFCincreasedto38.7%.NFGconsistedofhighmolecularweight(MW)(1470kDa)arabinoxylansandexhibitedpseudoplasticflowbehaviour;whereasAFGwasmainlycomposedofrhamnogalacturonanswithahigherMWfraction(1510kDa)andalowerMWfraction(341kDa)andshowedNewtonianflowbehaviour.Therankingofintrinsicviscosities(mLg-1)indecreasingorderwas:SFG(446.0)>NFG(377.5)>AFG(332.5).AFGwasexpectedtohavehigherchainflexibilityforitslowervalueofHugginsconstant(0.16)comparedtothatofNFG(0.54)andSFG(0.48).IncomparisonwithSFGnP,AFGnPandNFG,SFGandAFGshowedbettersurfaceactivitiesandemulsifyingstabilitiesduetothepresenceofproteininbothfractions.
NaturaloccurrenceofochratoxinAandantioxidantactivitiesofgreenandroastedcoffeesandcorrespondingbyproducts.
Napolitano,A.,Fogliano,V.,Tafuri,A.&Ritieni,A.(2007).JournalofAgriculturalandFoodChemistry,55(25),10499-10504.
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OchratoxinAisanimportantmycotoxinthatcanenterthehumanfoodchainincereals,wine,coffee,spices,beer,cocoa,driedfruits,andporkmeats.Coffeeisoneofthemostcommonbeveragesand,consequently,ithasapotentialriskfactorforhumanhealthrelatedtoochratoxinAexposure.Inthisstudy,coffeeandcorrespondingbyproductsfromsevendifferentgeographicregionswereinvestigatedforochratoxinAnaturaloccurrencebyHPLC-FLD,nutritionalcharacterization,andantioxidantactivitiesbyspectrophotometricassay.Theresearchfocusedoncompositionchangesincoffeeduringtheprocessingstep“fromfieldtocup”.CostaRicaandIndiangreencoffeeswerethemostcontaminatedsamples,with13and11µg/kg,respectively,whiletheEthiopiancoffeewastheleastcontaminated,with3.8µg/kgofochratoxinA.ThereductionofochratoxinAcontaminationduringtheroastingstepwascomparableforanysamplesthatwereconsideredundertherecommendedlevelof4µg/kg.Totaldietaryfibersrangedfrom58.7%forVietnamand48.6%forIvoryCoastingreencoffeesandrangedfrom58.6%forCostaRicato61.2%forIndiainroastedcoffee.CoffeesilverskinbyproductobtainedfromIvoryCoastwasthehighest,with69.2and64.2%ofinsolubledietaryfibers,respectively.
WaterextractofTriticumaestivumL.anditscomponentsdemonstrateprotectiveeffectinamodelofvasculardementia.
Han,H.S.,Jang,J.H.,Jang,J.H.,Choi,J.S.,Kim,Y.J.,Lee,C.,SunHaLim,S.H.,Lee,H-K.&Lee,J.(2010).JournalofMedicinalFood,13(3),572-578.
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Althoughvasculardementiaisthesecondleadingcauseofdementiaandoftenunderdiagnosed,therearenodrugsyetapprovedforthetreatmentofvasculardementia.Inthisstudy,itisdemonstratedthatwaterextractofTriticumaestivumL.(TALE)andsomeofitscomponentshaveprotectiveeffectsagainstvasculardementia-induceddamagebypreservingthemyelinsheathandinhibitingastrocyticactivation.Thememorytestusedavasculardementiamodelutilizingbilateralligationofthecarotidarteriesofrats.TALE,someofitscomponents,suchasstarch,totaldietaryfiber(TDF),arabinoxylan,β-glucan,anddegradedproductsofarabinoxylan,suchasarabinoseandxylose,wereadministeredtotheanimalsfromday8today14,followingthesurgery.Twenty-onedaysafterthesurgery,thewatermazetestwasperformedfor5days,andthetimetakentofindtheplatformduringtrainingtrials(meanescapelatency)wasmeasured.ThemeanescapelatencywasdecreasedconsistentlyintheTALE-,starch-,TDF-,arabinoxylan-,andarabinose-treatedgroups,comparedwiththatinthevasculardementiagroup.Tomeasurebraindamage,Luxolfastbluestainingandimmunohistochemistryofmyelinbasicprotein(MBP)wereperformedtoobservemyelinsheathinthewhitematter,andimmunohistochemistryofglialfibrillaryacidicprotein(GFAP)wasperformedtoobservetheastrocyticreaction.VasculardementiareducedtheMBPlevelandincreasedtheGFAPlevel.ArabinoseeffectivelyinhibitedtheMBPandGFAPchange,whereasarabinoxylaninhibitedtheGFAPchangeonly.TheseresultssuggestthatTALEandsomeofitscomponentscanbeusedasamedicinalmaterialforthedevelopmentofneuroprotectiveagentsagainstvasculardementia.
Enzyme-aidedinvestigationofthesubstituentdistributionincationicpotatoamylopectinstarch.
Richardson,S.,Nilsson,G.,Cohen,A.,Momcilovic,D.,Brinkmalm,G.&Gorton,L.(2003).AnalyticalChemistry,75(23),6499-6508.
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Thedistributionofsubstituentsalongthepolymerchainincationicpotatoamylopectinstarch,modifiedinsolution,granularslurry,ordrystate,wasinvestigated.Thestarchderivativesweresuccessivelyhydrolyzedbydifferentenzymes,followedbycharacterizationofthehydrolysisproductsobtainedbymeansofelectrospraymassspectrometry(ESI-MS)andmatrix-assistedlaserdesorption/ionizationmassspectrometry(MALDI-MS).ESI-MSandMALDI-MSwereprovedtobeappropriatetechniquesforidentificationofthesubstitutedhydrolysisproducts,forwhichtherearenostandardcompoundsavailable.Nohighlysubstitutedoligomerswerefoundinthehydrolysates,whichwastakenasanindicationofamoreorlesshomogeneousdistributionofcationicgroupsintheamylopectinmolecules.FurThermore,fromtheresultsobtaineditwassuggestedthattheenzymescleaveglucosidiclinkagesonlybetweenunsubstitutedglucoseunitsand,preferentially,linkagesinsequencescontainingmorethantwoadjacentunsubstitutedunits.Thedeterminationoftheamountofunsubstitutedglucoseproducedfromeverysuccessivehydrolysissteprevealedslightdifferencesbetweenthedifferentstarchsampleswithrespecttothehomogeneityofthesubstitutionpattern.Amongthethreesamplesunderinvestigation,starchcationizedinsolutionwasfoundtohavethemostanddry-cationizedstarchtheleasthomogeneousdistributionofsubstituents.
DeterminationofvitaminAandvitaminEestersininfantformulaeandfortifiedmilkpowdersbyHPLC:Useofinternalstandardisation.
Woollard,D.C.,Bensch,A.,Indyk,H.&McMahon,A.(2016).Foodchemistry,197,457-465.
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AnHPLCmethodisdescribedusingnormalphaseconditionswithanunbondedsilicacolumntodetermineconcentrationsofsupplementaryvitaminAandvitaminEestersandβ-caroteneininfantformulae.Themethodutilisesselectivedual-channelfluoresenceforvitaminsAandEandvisibleabsorbanceforβ-carotene.Anattributeofthemethodistheuseofretinolpropionate,α-tocopherylpropionateandall-E-β-apo-8′-carotenoicacidethylesterinternalstandardstocompensateforanalyticalvariationsassociatedwiththeselabilevitamins.Extractionisperformedwithoutsaponification,withtheaidofproteasetoremovevitaminencaspsulationandfacilitatevitaminpartitionintohydrocarbonsolvent.Figuresofmeritindicatethemethodissuitableforitsintendedpurposeinthehighlyregulatedinfantformulaenvironment,includingliquidformulations.ThemethodisextendabletowholemilkpowderswheretotalvitaminAcontentdatacanbecalculatedbysummingtheinnatelong-chainvitaminAesterswiththeaddedesters.
ThePotentialUseofFermentedChickpeaandFabaBeanFlourasFoodIngredients.
Chandra-Hioe,M.V.,Wong,C.H.&Arcot,J.(2016).PlantFoodsforHumanNutrition,71(1),90-95.
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Apartfrombeingarichandinexpensiveproteinsource,legumesprovideessentialvitamins,mineralsanddietaryfibre.Consideringthenutritionalbenefits,legumesflourcanpotentiallybeincorporatedinthedevelopmentofnewproducts.Theaimofthisstudywastoinvestigatewhetherfermentationaffectstheproteincontent,invitroproteindigestibility,trypsininhibitoractivityandthefunctionalityofproteinsinfababean,desiandkabulichickpea.Australiangrownchickpeaandfababeanwereselectedandinitiallysoaked,de-hulled,driedandmilledintoflour.Thiswasfermentedwithlyophilisedyoghurtculturesina30°Corbitalshakerfor16 h.Whileproteincontentsinfermenteddesiandkabuliflourwerelowerthantheirrawcounterparts(p > 0.05),itwassignificantlyhigherinfermentedfababean.Asignificantincrease(9.5 %)ininvitroproteindigestibilitywasfoundinfermenteddesi.Trypsininhibitoractivityinfermenteddesi,kabuliandfababeanreducedby2.7,1.1and4.7 %,respectively(p > 0.05).Overall,theinvitroproteindigestibilityinfloursamplesincreased,whilesimultaneouslyreducingthetrypsininhibitoractivity.Thewaterabsorptioncapacityofthefermentedkabulifloursignificantlyincreasedby11.3 %.Allfermentedfloursampleshadsignificantlyhigheroilabsorptioncapacitythantheircorrespondingrawflourthatwaslikelyduetoincreasedinsolublehydrophobicprotein.Although,thefoamingcapacityinallfermentedfloursampleswassignificantlylowerthantheirrespectiverawsamples,onlyfermenteddesiandfababeanflourshowedlowerfoamingstability(p > 0.05).Thepresentstudysuggeststhatfermentedlegumeflourcouldfulfillthedemandforinnovativeproductsofhighernutritionalvalue.
DESCRIPTION
Protease(SubtilisinAfromBacilluslicheniformis)
EC 3.4.21.62
CAS:9014-01-1
Synonyms:
subtilisin;subtilisinA
Form:
In50%(v/v) glycerol.
Stability:
>4yearsat4oC.
Specificactivity:
~6U/mgofprotein(40oC,pH8.0oncasein).
Unitdefinition:
OneUnitwillhydrolysecaseintoproducecolourequivalenttooneµmole(181µg)oftyrosineperminuteatpH7.0at40oC(colourbyFolin-Ciocalteureagent).
Specificity:
Hydrolysisofproteinswithbroadspecificityforpeptidebonds,andapreferenceforalargeunchargedresidueinP1.Hydrolysespeptideamides.
Applications:
ThisenzymeisrecommendedforuseintheMegazymeTotalDietaryFibertestmethodandAOACINTERNATIONALTotalDietaryFibreanalyticalprocedures.
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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