Megazyme/Protazyme AK片剂/T-PRAK-200T/200片剂
商品编号：
T-PRAK-200T
品牌：
Megazyme INC
市场价：
¥6048.00
美元价：
3628.80
产品分类：
反应底物
公司分类：
Reaction_substrate
联系Q Q：
3392242852
电话号码：
4000-520-616
电子邮箱：
info@ebiomall.com
商品介绍
HighpuritydyedandcrosslinkedProtazymeAKtabletsforthemeasurementofenzymeactivity,forresearch,biochemicalenzymeassaysandinvitrodiagnosticanalysis.
endo-Proteasetesttablets.Highsensitivity.ContainingAZCL-Casein.
Enzymepurityandactivityinfibredeterminations.
McCleary,B.V.(1999).CerealFoodsWorld,44,590-596.
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Dietaryfiberismainlycomposedofplantcellwallpolysaccharidessuchascellulose,hemicellulose,andpecticsubstances,butitalsoincludesligninandotherminorcomponents(1).Basically,itcoversthepolysaccharidesthatarenothydrolyzedbytheendogenoussecretionsofthehumandigestivetract(2,3).Thisdefinitionhasservedasthetargetforthosedevelopinganalyticalproceduresforthemeasurementofdietaryfiberforqualitycontrolandregulatoryconsiderations(4).Mostproceduresforthemeasurementoftotaldietaryfiber(TDF),orspecificpolysaccharidecomponents,eitherinvolvesomeenzymetreatmentstepsoraremainlyenzyme-based.InthedevelopmentofTDFproceduressuchastheProskymethod(AOACInternational985.29,AACC32—05)(5),theUppsalamethod(AACC32-25)(6),andtheEnglystmethod(7),theaimwastoremovestarchandproteinthroughenzymetreatment,andtomeasuretheresidueasdietaryfiber(afterallowingforresidual,undigestedproteinandash).Dietaryfiberwasmeasuredeithergravimetricallyorbychemicalorinstrumentalprocedures.Manyoftheenzymetreatmentstepsineachofthemethods,particularlytheprosky(5)andtheUppsala(6)methodsareverysimilar.Asanewrangeofcarbohydratesisbeingintroducedaspotentialdietaryfibercomponents,theoriginalassayprocedureswillneedtobereexamined,andinsomecasesslightlymodified,toensureaccurateandquantitativemeasurementofthesecomponentsandofTDF.These“new”dietaryfibercomponentsincluderesistantnondigestIBLeoligosaccharides;nativeandchemicallymodifiedpolysaccharidesofplantandalgalorigin(galactomannan,chemicallymodifiedcelluloses,andagarsandcarrageenans);andresistantstarch.Tomeasurethesecomponentsaccurately,thepurity,activity,andspecificityoftheenzymesemployedwillbecomemuchmoreimportant.Aparticularexampleofthisisthemesurementoffructan.Thiscarbohydrateconsistsofafractionwithahighdegreeofpolymerization(DP)thatisprecipitatedinthestandardProskymethod(5,8)andalowDPfractionconsequentlyisnotmeasured(9).Resistantstarchposesaparticularproblem.Thiscomponentisonlypartiallyresistanttodegradationbyα-amylase,sothelevelofenzymeusedandtheincubationconditions(timeandtemperature)arecritical.
IncreasingrecombinantproteinproductioninEscherichiacoliK12throughmetabolicengineering.
Waegeman,H.,DeLausnay,S.,Beauprez,J.,Maertens,J.,DeMey,M.&Soetaert,W.(2013).NewBiotechnology,30(2),255-261.
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Escherichiacolistrainsarewidelyusedashostfortheproductionofrecombinantproteins.ComparedtoE.coliK12,E.coliBL21(DE3)hasseveralbiotechnologicaladvantages,suchasaloweracetateyieldandahigherbiomassyield,whichhaveabeneficialeffectonproteinproduction.Inapreviousstudy(BMCMicrobiol.2011,11:70)wehavealteredthemetabolicfluxesofaK12strain(i.e.E.coliMG1655)bydeletingtheregulatorsArcAandIclRinsuchawaythatthebiomassyieldisremarkablyincreased,whiletheacetateproductionisdecreasedtoasimilarvalueasforBL21(DE3).InthisstudyweshowthattheincreasedbiomassyieldbeneficiallyinfluencesrecombinantproteinproductionasahigherGFPyieldwasobservedforthedoubleknockoutstraincomparedtoitswildtype.However,athighercelldensities(>2gL-1CDW),theGFPconcentrationdecreasesagain,duetotheactivityofproteaseswhichobstructstheapplicationofthestraininhighcelldensitycultivations.ByfurtherdeletingthegeneslonandompT,whichencodeforproteases,thisdegradationcouldbereduced.Consequently,higherGFPyieldswereobservedinthequadrupleknockoutstrainasopposedtothedoubleknockoutstrainandtheMG1655wildtypeanditsyieldapproximatestheGFPyieldofE.coliBL21(DE3),thatis,27±5mgg-1CDWvs.30±5mgg-1CDW,respectively.
Effectsoflaccase,xylanaseandtheircombinationontherheologicalpropertiesofwheatdoughs.
Selinheimo,E.,Kruus,K.,Buchert,J.,Hopia,A.&Autio,K.(2006).JournalofCerealScience,43(2),152-159.
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TheeffectsofTrameteshirsutalaccasealoneandincombinationwithAspergillusoryzaeandBacillussubtilisxylanasesondoughextensibilitywerestudiedusingtheKieffertesttodeterminethedoughextensibility(Ex)andtheresistancetostretching(Rmax).Laccasetreatmentresultedindoughhardening:theRmaxofdoughincreasedandtheExatRmaxdecreasedasafunctionofdosage(5–50nkat/gflour).Xylanasessoftenedflourandglutendoughs.Hardeningbylaccasesandsofteningbyxylanaseswasweakeringlutendoughs.Doughhardening,observedinthelaccasetreatments,decreasedasafunctionofdoughrestingtime.Thesofteningeffectoccurredespeciallyathigherlaccasedosages(≈50nkat/gflour).Thesofteningphenomenonwasrelatedtothelaccase-mediateddepolymerizationofthecross-linkedAXnetwork.Incombinedlaccaseandxylanasetreatments,theeffectoflaccasewaspredominant,especiallyatlowxylanasedosage,butwhenxylanasewasaddedtoflourdoughathighconcentrations,thehardeningeffectoflaccaseondoughwasdecreased.Incombinedlaccaseandxylanasetreatmentsinglutendoughs,similardecreasesinlaccase-mediatedhardeningwerenotseen.
Effectsoftyrosinaseandlaccaseonoatproteinsandqualityparametersofgluten-freeoatbreads.
Flander,L.,Holopainen,U.,Kruus,K.&Buchert,J.(2011).JournalofAgriculturalandFoodChemistry,59(15),8385-8390.
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EffectsofaTrichodermareeseityrosinase(TYR)andaTrameteshirsutalaccase(LAC)onbreadmakingperformanceofgluten-freeoatflourwereinvestigatedbySDS-PAGEanalysisofoatproteinfractions,largedeformationrheology,andmicroscopyofthedoughs,aswellasonthebasisofspecificvolumeandfirmnessofthegluten-freebreads.TYRinducedtheformationofhighermolecularweightproteinsintheSDS-PAGEassay.MicroscopicalanalysisshowedmoreintensiveproteinaggregationintheTYR-treateddoughthaninthedoughwithoutTYR.TYRalsoincreasedthefirmnessofthedough,whichwasassumedtobebecauseofthecross-linkingofoatglobulins.LACdidnotaffecttheoatglobulins.TYRalone,ortogetherwithacommercialThermomyceslanuginosusxylanase(XYL),increasedsignificantlythespecificvolumeofthegluten-freeoatbread.AcombinationofTYRandXYLalsoincreasedthesoftnessofthebread,whereasacombinationofLACandXYLimprovedthespecificvolumebutdidnotaffectthesoftnessofoatbread.Theresultsthusindicatethatcross-linkingofoatglobulinsbyTYR,especiallywiththeadditionofXYL,wasbeneficialforimprovingthetextureofgluten-freeoatbread.
Interactionsofphytateandmyo-inositolphosphateesters(IP1-5)includingIP5isomerswithdietaryproteinandironandinhibitionofpepsin.
Yu,S.,Cowieson,A.,Gilbert,C.,Plumstead,P.&Dalsgaard,S.(2012).JournalofAnimalScience,90(6),1824-1832.
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Phyticacid(IP(6))andmyo-inositolphosphateesters(IP(1-5)),includingIP(5)isomerspreparedchemicallyandenzymaticallywithbacterialandfungalphytases,wereexaminedfortheireffectsonproteinaggregationofsoyproteinandβ-casein,interactionwithFe(3+),andpepsinactivity.TheresultsindicatedthattheaggregatingcapABIlitiesofIPesters(IP(1-6))onthe2proteinsdecreaseddramaticallyfromIP(6)toIP(5)andbecamenegligiblewithIP(1-4).AmongtheIP(5)isomerstested,InsP(5)(1,2,3,4,5)producedby6-phytasewasslightlylesspowerfulinaggregatingproteinthanInsP(5)(1,2,4,5,6)producedby3-phytase(P=0.001).Forproteinhydrolysis,IPestersofIP(3-4)stillshowedinhibitionofpepsinthoughtoalesserextentthanIP(5-6).TheinvitrodatawithIP(1-5)generatedwithmicrobial3-and6-phytasesindicatethat,forcompletealleviationofpepsininhibition,IP(6)needstobebrokendowntoIP(1-2.)Incontrasttotheaggregationwithprotein,thereactivityofIP(1-6)towardFe(3+)decreasedproportionallyfromIP(6)toIP(3.)BasedontherADIcaldecreaseinturbidityofIP(6)-proteincomplexobserved,asaresultofIP(6)dephosphorylationtoIP(5),anovelqualitativeandsemi-quantitativephytaseplateassaywasestablishedusingIP(6)-proteincomplexincorporatedintoanagarosepetri-dishassubstrate.Phytaseactivitywasshownasthedevelopmentofclearhalosontheagaroseplatewithtime.Thissimplephytaseplateassaymethodcanbeusedatanimalfarms,controllaboratories,andevenforthescreeningofengineeredphytasevariants.Thecurrentstudy,thus,stressestheimportanceoftheefficienthydrolysisofIP(6)atlowerpHrangetoalleviatethenegativeeffectofphyticacidanditsdegradationproductsonproteinandFe(3+)digestion.
Treatmentswithxylanaseathigh(90%)andlow(40%)watercontenthavedifferentimpactsonphysicochemicalpropertiesofwheatbran.
Santala,O.K.,Nordlund,E.A.&Poutanen,K.S.(2013).FoodandBioprocessTechnology,6(11),3102-3112.
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Theaimoftheworkwastoelucidatetheimpactsoftreatmentwithxylanaseathigh(90%)andlow(40%)watercontentsonthestructuralandphysicochemicalpropertiesofwheatbran.Thebrantreatmentsat40%watercontent,bothwithandwithoutaddedxylanase,resultedinasmalleraveragebranparticlesize,morechangesinbranmicrostructure,andhighersolubilizationofpolysaccharidesthanthecorrespondingtreatmentsat90%.Also,thewaterholdingcapacityofbran(3.6 ± 0.1gwater/gbrandm),determinedbyBaumannmethod,decreasedmorealreadyafter4-hxylanasetreatmentsat40%(2.4 ± 0.1)thanat90%(2.9 ± 0.2).Thesolubilityofsalt-extractablebranproteinsdecreasedduringthetreatments,especiallyat40%,alsowithoutaddedxylanase.ProteinaggregationwasdetectedintheSDS + DTT-extractablebranfraction,whichalsocontainedsmallproteinsof10–20kDanotdetectableintheuntreatedbran.Theuseofxylanasehadonlyminoreffectonbranproteinsascomparedtothetreatmentswithoutaddedxylanase.Theresultsindicatethelargeroleofmechanicalshearonthebranpropertiesat40%watercontent.Thelowarabinose/xyloseratio(0.32)inthebranwaterextractafter24-hxylanasetreatmentat40%,however,suggeststhatthesolubilizationofarabinoxylanwascausedbyenzymaticaction,andnotbymechanicaldegradation.Arabinose/xyloseratioofthebranwaterextractdecreasedsimilarlyduringallthetreatments,suggestingsimilarsolubilizationpatternofarabinoxylanatbothwatercontents.Thestudyshowedthatbranpropertiescanbesignificantlymodifiedbyadjustingthewatercontentandmechanicalenergyusedinprocessing.
Effectofpre‐harvestsproutingonphysicochemicalchangesofproteinsinwheat.
Simsek,S.,Ohm,J.B.,Lu,H.,Rugg,M.,Berzonsky,W.,Alamri,M.S.&Mergoum,M.(2014).JournaloftheScienceofFoodandAgriculture,94(2),205-212.
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Background:Highmoisturebeforeharvestcancausesproutingofthewheatkernel,whichistermedpre-harvestsprouting(PHS).TheaimofthisstudywastoexaminethevariationinphysicochemicalpropertiesofproteinsinPHS-damaged(sprouted)hardredandwhitespringwheatgenotypes.Specifically,proteincontent,enzymeactivityanddegradationofproteinswereevaluatedinsoundandPHS-damagedwheat.Results:Proteincontentsofsproutedwheatsampleswerelowerthanthatofnon-sproutedsamples;however,theirdifferenceswerenotsignificantly(P>0.05)correlatedwithsproutingscore.Sodiumdodecylsulfate(SDS)bufferextractableproteins(EXP)andunextractableproteins(UNP)wereanalyzedbyhigh-performancesizeexclusionchromatography.PHSdamageelevatedendoproteaseactivityandconsequentlyincreasedthedegradationofpolymericUNPandfreeasparagineconcentrationinwheatsamples.Freeasparagineisknowntobeaprecursorforformationofcarcinogenicacrylamideduringhighheattreatment,suchasbakingbread.Freeasparaginecontenthadsignificantcorrelations(P<0.01)=""with=""sprouting=""score,=""endoprotease=""activity=""and=""protein=""degradation.="">Conclusions:GenotypeswithhigherendoproteaseactivitytendtoexhibitalargerdegreeofdegradationofUNPandhigherfreeasparagineconcentrationinsproutedwheatsamples.
Effectsoflaccaseandxylanaseonthechemicalandrheologicalpropertiesofoatandwheatdoughs.
Flander,L.,Rouau,X.,Morel,M.H.,Autio,K.,Seppänen-Laakso,T.,Kruus,K.&Buchert,J.(2008).JournalofAgriculturalandFoodChemistry,56(14),5732-5742.
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TheeffectsofTrameteshirsutalaccaseandPentopanMonoBGxylanaseandtheircombinationonoat,wheat,andmixedoat−wheatdoughsandthecorrespondingbreadswereinvestigated.Laccasetreatmentdecreasedthecontentofwater-extractablearabinoxylan(WEAX)inoatdoughduetooxidativecross-linkingofferuloylatedarabinoxylans.Laccasetreatmentalsoincreasedtheproportionofwater-solublepolysaccharides(WSNSP)apparentlyduetotheβ-glucanasesideactivitypresentinthelaccasepreparation.Asaresultofthelaccasetreatment,thefirmnessoffreshoatbreadwasincreased.XylanasetreatmentdoubledthecontentofWEAXinoatdoughandslightlyincreasedtheamountofWSNSP.Increasedstiffnessofthedoughandfirmnessofthefreshbreadweredetected,probablybecauseoftheincreasedWEAXcontent,whichdecreasedtheamountofwateravailableforβ-glucan.Thecombinationoflaccaseandxylanaseproducedslighthydrolysisofβ-glucanbytheβ-glucanasesideactivityoflaccaseandenhancedtheavailabilityofAXforxylanasewithconcomitantreductionoftheamountandmolarmassofWSNSP.Subsequently,thevolumeofoatbreadwasincreased.Laccasetreatmenttightenedwheatdough,probablyduetocross-linkingofWEAXtohighermolecularweight.Inoat−wheatdough,laccaseslightlyincreasedtheproportionofWSNSPbetweenmediumtolowmolecularweightandincreasedthespecificvolumeofthebread.XylanaseincreasedthecontentsofWEAXandWSNSPbetweenmediumtolowmolecularweightinoat−wheatdough,whichincreasedthesoftnessofthedough,aswellasthespecificvolumeandsoftnessofthebread.Theresultsthusindicatethatacombinationoflaccaseandxylanasewasbeneficialforthetexturesofbothoatandoat−wheatbreads.
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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