Megazyme/β-葡聚糖（燕麦；高粘度）/P-BGOH/5克
商品编号：
P-BGOH
品牌：
Megazyme INC
市场价：
¥6504.00
美元价：
3902.40
产品分类：
其他试剂
公司分类：
Other_reagents
联系Q Q：
3392242852
电话号码：
4000-520-616
电子邮箱：
info@ebiomall.com
商品介绍
Highpurityβ-Glucan(Oat;HighViscosity)foruseinresearch,biochemicalenzymeassaysandinvitrodiagnosticanalysis.
Purity>94%.Highviscosityβ-Glucanfromoatflour.Viscosity~58CST.
InVitrofermentationofoatandbarleyderivedβ-glucansbyhumanfaecalmicrobiota.
Hughes,S.A.,Shewry,P.R.,Gibson,G.R.,McCleary,B.V.&Rastall,R.A.(2008).FEMSMicroBIOLOGyEcology,64(3),482–493.
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Fermentationofβ-glucanfractionsfrombarley[averagemolecularmass(MM),of243,172,and137kDa]andoats(averageMMof230and150kDa)bythehumanfaecalmicrobiotawasinvestigated.FractionsweresupplementedtopH-controlledanaerobicbatchculturefermentersinoculatedwithhumanfaecalsamplesfromthreedonors,intriplicate,foreachsubstrate.Microbiotachangesweremonitoredbyfluorescentinsituhybridization;groupsenumeratedwere:Bifidobacteriumgenus,BacteroidesandPrevotellagroup,Clostridiumhistolyticumsubgroup,Ruminococcus-Eubacterium-Clostridium(REC)cluster,Lactobacillus-Enterococcusgroup,Atopobiumcluster,andclostridialclusterIX.Short-chainfattyacidsandlacticacidweremeasuredbyHPLC.TheC.histolyticumsubgroupincreasedsignificantlyinallvesselsandclostridialclusterIXmaintainedhighpopulationswithallfractions.TheBacteroides-Prevotellagroupincreasedwithallbutthe243-kDabarleyand230-kDaoatsubstrates.Ingeneralβ-glucansdisplayednoapparentprebioticpotential.TheSCFAprofile(51:32:17;acetate:propionate:butyrate)wasconsideredpropionate-rich.Inafurtherstudyaβ-glucanoligosaccharidefractionwasproducedwithadegreeofpolymerizationof3-4.Thisfractionwassupplementedtosmall-scalefaecalbatchculturesandgavesignificantincreasesintheLactobacillus-Enterococcusgroup;however,theprebioticpotentialofthisfractionwasmarginalcomparedwiththatofinulin.
Oatβ-glucanandxylanhydrolysatesasselectivesubstratesforBifidobacteriumandLactobacillusstrains.
Jaskari,J.,Kontula,P.,Siitonen,A.,Jousimies-Somer,H.,Mattila-Sandholm,T.&Poutanen,K.(1998).AppliedMicrobiologyandBiotechnology,49(2),175-181.
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Noveloligomersthatresistdigestionintheuppergutwerepreparedfromoatmixed-linkedβ-glucanandxylanbyenzymatichydrolysiswithlichenaseofBacillussubtilisandxylanaseofTrichodermareeseirespectively.Thelow-molecular-masshydrolysisproductsofβ-glucanandxylanwerecomparedwithfructooligomersandraffinoseintheirABIlitytoprovidegrowthsubstratesforprobiotic(LactobacillusandBifidobacterium)andintestinal(Bacteroides,ClostridiumandEscherichiacoli)strainsinvitro.AdegradationprofileofeachcarbohydrateandtotalsugarconsumptionwereanalysedwithHPLC,andbacterialgrowthratewithanautomaticturbidometer,theBioscreenCsystem.β-Glucooligomersandxylooligomersbothenhancedthegrowthofhealth-promotingprobioticstrainsascomparedwithintestinalbacterialgrowth,butnottoasignificantlevel.Raffinosestimulatedtheprobioticstrainssignificantly,whereasfructooligomersinducedhighaveragegrowthforintestinalbacteriaalso.
Understandingtheroleofoatβ-glucaninoat-baseddoughsystems.
Londono,D.M.,Gilissen,L.J.W.J.,Visser,R.G.F.,Smulders,M.J.M.&Hamer,R.J.(2015).JournalofCerealScience,62,1-7.
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Β-glucanisoneofthecomponentsthatdifferentiateoatsfromothercerealsandthatcontributetothehealth-relatedvalueofoats.However,sofaroatscannoteasilybeappliedinbread-likeproductswithoutlossofproductquality.Herewehavestudiedhowthecontentandviscosityofoatβ-glucanaffectthetechnologicalpropertiesofoatdoughinbothagluten-freeandagluten-containingsystem.Inbothsystems,increasingtheβ-glucanconcentrationresultedinanincreaseofdoughstiffnessandinareductionofdoughextensibility.β-glucannegativelyimpactedtheelasticpropertiesthatadditionalwheatglutenconferredtooatdough.Thiseffectwassmallerformedium-viscosityβ-glucanthanforhigh-viscosityβ-glucan.Interestingly,doughmadefromlowβ-glucanflour(<2%) had="" increased="" gas="" retention="" capacity.="" overall,="" the="" impact="" of="" β-glucan="" on="" the="" properties="" of="" oat="" dough="" systems="" was="" governed="" by="" concentration="" and="" viscosity,="" with="" or="" without="" additional="" wheat="" gluten.="" our="" findings="" indicate="" that="" β-glucan="" is="" a="" key="" component="" that="" determines="" the="" rheology="" of="" oat-based="" dough="" systems="" and,="" with="" that,="" the="" technological="" functionality="" of="" oat="" in="" dough="" systems.="">
Reactionpathwaysduringoxidationofcerealβ-glucans.
Mäkelä,N.,Sontag-Strohm,T.,Schiehser,S.,Potthast,A.,Maaheimo,H.&Maina,N.H.(2017).CarbohydratePolymers, 157,1769-1776.
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Oxidationofcerealβ-glucansmayaffecttheirstabilityinfoodproducts.Generally,polysaccharidesoxidiseviadifferentpathwaysleADIngtochaincleavageorformationofoxidisedgroupswithinthepolymerchain.Inthisstudy,oxidationpathwaysofoatandbarleyβ-glucanswereassessedwithdifferentconcentrationsofhydrogenperoxide(H2O2)orascorbicacid(Asc)withferrousiron(Fe2+)asacatalyst.Degradationofβ-glucanswasevaluatedusinghighperformancesizeexclusionchromatographyandformationofcarbonylgroupsusingcarbazole-9-carbonyloxyaminelabelling.FurThermore,oxidativedegradationofglucosylresidueswasstudied.Basedontheresults,theoxidationwithAscmainlyresultedinglycosidicbondcleavage.WithH2O2,bothglycosidicbondcleavageandformationofcarbonylgroupswithintheβ-glucanchainwasfound.Moreover,H2O2oxidationledtoproductionofformicacid,whichwasproposedtoresultfromRuffdegradationwhereoxidisedglucose(gluconicacid)isdecarboxylatedtoformarabinose.
Theprotectiveroleofphytateintheoxidativedegradationofcerealbeta-glucans.
Wang,Y.J.,Zhan,R.,Sontag-Strohm,T.&Maina,N.H.(2017).CarbohydratePolymers,169,220-226.
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ThisstudyinvestigatedtheroleofphytateintheFentonreactioninducedoxidativedegradationofcerealβ-glucan.Viscosityanalysisshowedthatthedegradationratewashighinthebeginningofoxidation,whichfittedtothesecondorderkineticmodel.Oatβ-glucancontainedsignificantamountofresidualphytateandaftertheresidualphytatewasremoved,fasterdegradationwasshowncomparedtotheoriginaloatβ-glucan.Addingthesameamountofphyticacid(PA)tothephytateremovedβ-glucansamplealsoretardedthedegradationbutnotasefficientlyastheresidualphytate.ConsiderableretardationofviscositylosswasshownwhenthePAtoironratiowashigh.Thepresenceofascorbicacidweakenedtheretardationeffectofphyticacid.Thus,phytatecansignificantlyimprovetheoxidativestabilityofβ-glucanwhentheratioofphyticacidtotransitionmetalsandthepresenceofascorbicacidaretakenintoconsideration.
Gelationofcerealβ-glucanatlowconcentrations.
Mäkelä,N.,Maina,N.H.,Vikgren,P.&Sontag-Strohm,T.(2017).FoodHydrocolloids, 73,60-66.
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Viscosityofcerealβ-glucanduringdigestionisconsideredtobeavitalfactorforitshealtheffects.Thus,studiesonsolutionpropertiesandgelationareessentialforunderstandingthemechanismsoftheβ-glucanfunctionality.Theaimofthisstudywastoinvestigatetheeffectofthedissolutiontemperatureongelationofcerealβ-glucanatlowconcentrationsthatarerelevantforfoodproducts.Therheologicalpropertiesofoatandbarleyβ-glucans(OBGandBBG)usingthreedissolutiontemperatures(37°C,57°Cand85°C)atlowconcentration(1.5%and1%,respectively)werestudiedfor7days.Additionally,theβ-glucanswereoxidisedwith70 mMH2O2and1 mMFeSO4×7H2Oasacatalyst,toevaluatetheconsequenceofoxidativedegradationonthegelationproperties.Thestudyshowedthatdissolutionat85°Cdidnotresultingelation.TheoptimaldissolutiontemperatureforgelationofOBGwas37°CandforgelationofBBG57°C.Atthesetemperatures,alsotheoxidisedOBGandBBGgelled,althoughthegelstrengthwassomewhatlowerthaninthenon-oxidisedones.Gelationwassuggestedtorequirepartialdissolutionofβ-glucan,whichdependedonthemolarmassandaggregationstateoftheβ-glucanmolecule.Therefore,thestateofβ-glucaninsolutionanditsthermaltreatmenthistorymayaffectitstechnologicalandphysiologicalfunctionality.
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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