巨酶/刀豆蛋白A（Con A）/L-CONA-1000MG/1000MG
商品编号：
L-CONA-1000MG
品牌：
Megazyme INC
市场价：
¥6312.00
美元价：
3787.20
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
HighpurityConcanavalinA(ConA)lectinhasahighlyspecificcarbohydratebindingaffinity,forresearchandinvitro diagnosticanalysis.
Affinitypurified,lyophilisedpowder.ConAisnotbloodgroupspecific,hasanaffinityforterminalα-D-mannoseandα-D-glucoseresiduesandrequiresthepresenceofCa2+andMn2+foractivity.
DatabookletsforeachpacksizearelocatedintheDocumentationtab.
Theinfluenceoftemperatureextremesonsomequalityandstarchcharacteristicsinbread,biscuitanddurumwheat.
Labuschagne,M.T.,Elago,O.&Koen,E.(2009).JournalofCerealScience,49(2),184-189.
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Environmentalconditionsduringgrain-fillcanaffectthedurationofproteinaccumulationandstarchdeposition,andthusplayanimportantroleingrainyieldandflourqualityofwheat.Twobread-,onedurum-andonebiscuitwheatwereexposedtoextremelow(−5.5°Cfor3h)andhigh(32°C/15°Cday/nightforthreedays)temperaturesduringgrainfillingundercontrolledconditionsfortwoconsecutiveseasons.Flourproteincontentwasincreasedsignificantlyinonebreadwheat,Kariega,underheatstress.ColdstresssignificantlyreducedSDSsedimentationinbothbreadwheats.Kernelweightanddiameterweresignificantlydecreasedatbothstresstreatmentsforthetwobreadwheats.KernelcharacteristicsofthebiscuitwheatwereThermostable.Kernelhardnesswasreducedinthedurumwheatfortheheattreatment.DurumwheathadconsistentlylowSDSsedimentationvaluesandthebreadwheathighvalues.Acrossthetwoseasons,thestarchcontentinonebreadwheatwassignificantlyreducedbybothhighandlowtemperatures,asisreflectedinthereductionofweightanddiameterofthesekernels.Inthedurumwheat,onlyheatcausedasignificantreductioninstarchcontent,whichisagainreflectedinthereductionofkernelweightanddiameter.
BiochemicalCharacterizationoftheWheatWaxyAProteinandItsEffectonStarchProperties1.
Demeke,T.,Hucl,P.,ABDel-Aal,E.S.M.,Båga,M.&Chibbar,R.N.(1999).CerealChemistry,76(5),694-698.
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Granuleboundstarchsynthase1(GBSS1)isakeyenzymeinamylosebiosynthesisandisencodedbytheA,BandDGBSS1wxlociinwheat.WheatlineswithmutationsatthethreeGBSS1locihavebeenidentified.WehavecharacterizedandcomparedthegrainstarchofCDCW6wheatline(nullBandDforGBSS1)withPI235238(nullAandBforGBSS1),waxy(nullA,BandDforGBSS1),andACReed(wildtypewheat)grainstarches.Thegrainstarchofwaxy,CDCW6,PI235238,andACReedlinescontained≈0,12,23,and25%amylose(w/w),respectively.Waxy,partiallywaxy,andwildwheatgrainstarchesshowedsignificantdifferencesinonsetandpeaktransitiontemperaturesasdeterminedbydifferentialscanningcalorimetricanalysis.Grainstarchesextractedfromwaxy,CDCW6,andPI235238alsohadhigherenthalpyofgelatinizationvaluesthandidwildwheatstarch.X-raydiffractionanalysisrevealedthehighestcrystallinityforstarchextractedfromwaxywheat,followedbyCDCW6.ThestarchproducedfromtheCDCW6linemayfindspecialfoodandindustrialapplicationsbecauseofitsrelativelylowamyloseconcentration.
Amylosedeterminationingeneticallymodifiedstarches.
Gérard,C.,Barron,C.,Colonna,P.&Planchot,V.(2001).CarbohydratePolymers,44(1),19-27.
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Theamylosecontentsofstarchesfromvariousbotanicalorigins(potato,smoothpea,wrinkledpea,wheat,maize)andfrommaizemutants[waxy(wx),amyloseextender(ae),dull(du),sugary-2(su2),aewx,aedu,dusu2andwxdu]weredeterminedbysizeexclusionchromatography(SEC),iodine-bindingcapacity(IBC)measurements,differentialscanningcalorimetry(DSC)andcomplexationwithconcanavalinA.SEC(witha2.6x200cmcolumn)onHW75Sgelwasusedasthereferencemethodforanalyzingthemacromolecularcompositionofstarches.VariationsinthefinestructureofamylopectinaffecteditsreactivityinclassicalmethodssuchasIBCandwereprobablyresponsIBLeforerroneousvaluesindeterminationswhenthispolymerwastheonlystarchcomponentstudied.Whenstarcheswerecomposedoftwomacromolecules,allmethodsgavesimilarresults,butwithsomediscrepanciesinDSC.Theelutionvolumeforathirdclassofα-glucansdetectedinsomemaizemutantstarcheswasbetweenthatofamylopectinandamylose.OnlySECgaveaccurateresultsinthiscasesinceallothertestedmethodsshowedhigherapparentamylosecontents.
Geneticeliminationofastarchgranuleprotein,SGP-1,ofwheatgeneratesanalteredstarchwithapparenthighamylose.
Yamamori,M.,Fujita,S.,Hayakawa,K.,Matsuki,J.&Yasui,T.(2000).TheoreticalandAppliedGenetics,101(1),21-29.
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Astarchgranuleprotein,SGP-1,isastarchsynthaseboundtostarchgranulesinwheatendosperm.AwheatlackingSGP-1wasproducedbycrossingthreevariantseachdeficientinoneofthreeSGP-1classes,namelySGP-A1,-B1or-D1.Thisdeficientwheat(SGP–1nullwheat)showedsomealterationsinendospermstarch,meaningthatSGP-1isinvolvedinstarchsynthesis.Electrophoreticexperimentsrevealedthatthelevelsoftwostarchgranuleproteins,SGP-2and-3,decreasedconsiderablyintheSGP-1nullwheatthoughthatofthewaxyprotein(granule-boundstarchsyn-thaseI)didnot.TheA-typestarchgranulesweredeformed.Apparenthighamyloselevel(30.8–37.4%)wasindicatedbycolorimetricmeasurement,amperometrictitration,andtheconcanavalinAmethod.Thealteredstructureofamylopectinwasdetectedbybothhigh-performancesize-exclusionchromatographyandhigh-performanceanionexchangechromatography.Levelsofamylopectinchainswithdegreesofpolymerization(DP)6–10increased,whileDP11–25chainsdecreased.AlowstarchcrystallinitywasshownbybothX-raydiffractionanddifferentialscanningcalorimetry(DSC)analysesbecausemajorpeakswereabsent.AbnormalcrystallinitywasalsosuggestedbythelackofapolarizedcrossinSGP-1nullstarch.TheaboveresultssuggestthatSGP-1isresponsibleforamylopectinsynthesis.SincetheSGP-1nullwheatproducednovelstarchwhichhasnotbeendescribedbefore,itcanbeusedtoexpandvariationinwheatstarch.
Chain‐lengthDistributionProfilesofAmylopectinIsolatedfromEndospermStarchofWaxyandLow‐amyloseBreadWheat(TriticumaestivumL.)LineswithCommonGeneticBackground.
Yasui,T.,Ashida,K.&Sasaki,T.(2009).Starch‐Stärke,61(12),677-686.
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LargeA-typeendospermstarchgranuleswereisolatedfromnear-isogenicwaxyandnon-waxylinesandlow-amylosemutantlinesofbreadwheatwithacommongeneticbackground.TheamylosecontentsofA-typestarchrangedfrom2.6%to23.6%.AmylopectinwasisolatedbyconcanavalinA(ConA)precipitationfromtheisolatedstarch.Theλmax(range:532-538nm)andbluevaluesat680nm(range:0.026-0.037)oftheiodine-amylopectincomplexwerenotsignificantlydifferentamongtheisolatedamylopectins,indicatingthatamylopectinsfromnon-waxyandlow-amyloselinesdidnotcontainsuchlongchainsasamyloseorextra-longchainsofamylopectinaffectingiodinecomplexproperties.Chain-lengthdistributionprofilesmeasuredbybothhigh-performancesize-exclusionchromatography(HPSEC)andhigh-performanceanion-exchangechromatography(HPAEC)showedthattheamylopectinstructuresoftheselineswereindistinguishablefromeachother.Extra-longchainswerenotdetectedintheamylopectinsbyHPSECmeasurement.Theside-chainsmeasuredbyHPAECwereclassifiedintofourgroupsaccordingtotheirdegreeofpolymerization(DP),andtheproportionofeachgroupwereinthefollowingranges:DP6-12,26.5-27.5%;DP13-24,43.6-44.1%;DP25-36,13.6-14.2%,andDP37-60,11.0-11.7%.TheallelesontheWx-D1locus,i.e.,Wx-D1a,Wx-D1d,Wx-D1f,andWx-D1g,responsibleforgranule-boundstarchsynthase(GBSSI)biosynthesishadnoinfluenceonthepropertiesofiodine-amylopectincomplexandthechain-lengthdistributionprofilesofamylopectin.
EffectofgammairrADIationonthethermalandrheologicalpropertiesofgrainamaranthstarch.
Kong,X.,Kasapis,S.,Bao,J.&Corke,H.(2009).RadiationPhysicsandChemistry,78(11),954-960.
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Physicalpropertiesofstarchfromtwocultivarsofgamma-irradiatedgrainamaranthwithdifferentamylosecontentwereinvestigated.Pastingviscositiesdecreasedcontinuouslywiththeincreaseindosagesofirradiation.Furthermore,differentirradiationdosagesresultedinmodificationofthethermalpropertiesandcrystallinityofstarch.Dynamicoscillationonshearwasalsoemployed,temperatureandfrequencysweepsshowedthatchangesinstoragemodulusandlossmodulusweresignificant,withTibetYellowproducingmoreelasticgelsascomparedtoHy030atdifferentirradiationdosages.
Functionalpropertiesofhydroxypropylated,cross-linked,andhydroxypropylatedcross-linkedtuberandrootstarches.
Gunaratne,A.&Corke,H.(2007).CerealChemistry,84(1),30-37.
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Functionalpropertiesofsomeunderexploitedtuberandrootstarches(trueyam,gourdyam,taro,lotus,andsweetpotato)wereinvestigatedbeforeandafterhydroxypropylation,cross-linking,andhydroxypropylationandcross-linkingusingpotatostarchasthereference.LowswellingABIlity,poorviscositydevelopmentbuthighshearstability,gelhardness,andresistancetoenzymehydrolysiswasobservedinstarchesfromtrueyamandgourdyam.Theextentofretrogradationwasalsohighestinthesetwostarches.Mostofthefunctionalpropertiesoflotusstarchweresimilartothoseofpotatostarch.Hydroxypropylationtoamolarsubstitutionlevelof≈0.1increasedtheswellingfactorandsusceptibilitytoα-amylasehydrolysisbutdecreasedacidtoleranceofpasteviscosity,retrogradation,gelatinizationparameters,gelhardness,andshearstability.Cross-linkingdecreasedtheswellingfactorandamyloseleaching,andincreasedshearstabilityandresistancetoenzymeandacidtolerance.Cross-linkinghadverylittleinfluenceongelatinizationandretrogradationpropertiesbutalargereffectonpastingproperties.Increasedordecreasedpeakviscositiesandgelhardnessvalueswerenotedfordifferentcross-linkedstarches.Cross-linkingofhydroxypropylatedstarchesincreasedcommonlydesirablefunctionalpropertiesprovidingawiderrangeofpotentialapplications.
Distributionofmethylsubstituentsinamyloseandamylopectinfrommethylatedpotatostarches.
vanderBurgt,Y.E.M.,Bergsma,J.,Bleeker,I.P.,Mijland,P.J.H.C.,vanderKerk-vanHoof,A.,Kamerling,J.P.&Vliegenthart,J.F.G.(2000).CarbohydrateResearch,325(3),183-191.
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GranularpotatostarchesweremethylatedinaqueoussUSPensionwithdimethylsulfatetomolarsubstitution(MS)valuesupto0.29.Fractionscontainingmainlyamyloseoramylopectinwereobtainedafteraqueousleachingofthederivatisedstarchgranules.AmylopectininthesefractionswasprecipitatedwithConcanavalinAtoseparateitfromamylose.AmyloseremainedinsolutionandwasenzymaticallyconvertedintoD-glucoseforquantification,therebytakingintoaccountthedecreaseddigestibilityduetothepresenceofmethylsubstituents.ItwasfoundthattheMSofamylosewas1.6–1.9timeshigherthanthatofamylopectininmethylatedstarchgranules.Thedistributionsofmethylsubstituentsintrimersandtetramers,preparedfromamylose-oramylopectin-enrichedfractions,weredeterminedbyFABmassspectrometryandcomparedwiththeoutcomeofastatisticallyrandomdistribution.Itturnedoutthatsubstituentsinamylopectinweredistributedheterogeneously,whereassubstitutionofamylosewasalmostrandom.Theresultsarerationalisedonthebasisofanorganisedframeworkthatisbuiltupfromamylopectinsidechains.Thecrystallinelamellaearelessaccessibleforsubstitutionthanamorphousbranchingpointsandamylose.
Newinsightsonthemechanismofaciddegradationofpeastarch.
Wang,S.,Blazek,J.,Gilbert,E.&Copeland,L.(2012).CarbohydratePolymers,87(3),1941-1949.
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Thedegradationofpeastarchgranulesbyacidhydrolysishasbeeninvestigatedusingarangeofchemicalandstructuralmethods,namelythroughmeasuringchangesinamylosecontentbyboththeiodinebindingandconcanavalinAprecipitationmethods,alongwithsmallangleX-rayscattering(SAXS),wideangleX-raydiffraction(XRD)andfieldemissionscanningelectronmicroscopy(FE-SEM).Therelativecrystallinity,intensityofthelamellarpeakandthelow-qscatteringincreasedduringtheinitialstagesofacidhydrolysis,indicatingearlydegradationoftheamorphousregions(growthringsandlamellae).Inthefirst2daysofhydrolysis,therewasarapiddeclineinamylosecontent,aconcomitantlossofprecipitabilityofamylopectinbyconcanavalinA,anddamagetothesurfaceandinternalgranularstructureswasevident.Theseobservationsareconsistentwithbothamyloseandamylopectinbeinglocatedonthesurfaceofthegranulesandattackedsimultaneouslyintheearlystagesofacidhydrolysis.Theresultsarealsoconsistentwithamylosebeingmoreconcentratedatthecoreofthegranules.Moreextensivehydrolysisresultedinthesimultaneousdisruptionofamorphousandcrystallineregions,whichwasindicatedbyadecreaseinlamellarpeakintensity,decreaseininterhelixpeakintensityandnofurtherincreaseincrystallinity.Theseresultsprovidenewinsightsintotheorganizationofstarchgranules.
PhysicalpropertiesofAmaranthusstarch.
Kong,X.,Bao,J.&Corke,H.(2009).FoodChemistry,113(2),371-376.
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Physicochemicalandfunctionalpropertiesofstarchesisolatedfromfifteengrainamaranthcultivars(Amaranthusspp.)producedinChinawereanalysedinthisstudy.Amaranthstarcheshadlowbutdiverseamylosecontents,rangingfrom4.7%to12.5%.Widevariationwasalsofoundinphysicochemicalproperties,suchasswellingpower,watersolubilityindex,pasting,thermalandtexturalproperties.Amylosecontentwassignificantlycorrelatedwithfunctionalproperties,includingpasting,thermalandtexturalpropertiesandappearedtobetheimportantdeterminantfortheseproperties.Correlationsamongpasting,thermalandtexturalparameterswerealsosignificant.Principalcomponentanalysisusing17variablesextractedfourprincipalcomponentsthatexplained88%ofthetotalvariance.Thefirstcomponentrepresentedamylosecontent,pastingandgeltexturalpropertiesandexplained59%ofthetotalvariance,whilethesecondcomponentrepresentedthethermalpropertiesandaccountedforanadditional14.5%ofthetotalvariance.
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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