Emzyme, Hóa Chất, Kit Của Hãng Megazyme
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Megazyme International Ireland. is a global leader in the manufacture and supply of high quality and innovative test technology for the cereals, food, feed, fermentation, dairy and wine industries. Established in 1988, Megazyme’s success has been built on our philosophy – ‘Setting New Standards in Test Technology’ evidenced by the fact that the company now supplies a comprehensive list of over 85 diagnostic test kits and a range of more than 360 other reagents and substrates.
I. Who we are
Megazyme International Ireland was founded in 1988 with the specific aim of developing and supplying diagnostic test kits and analytical reagents for the cereals and allied industries.
Prof. Barry McCleary, CEO, received his PhD degree in 1975 from University of Sydney, and DScAgr degree in 1989. In 2002, he is a recipient of the Harvey W. Wiley Award, AOAC''s highest scientific award ‘for contributions to Analytical Chemistry’, the Clyde H. Bailey Medal at the ICC 13th World Cereal and Bread Congress held in Madrid in June 2008 for “Outstanding Achievements in the Service of Cereal Science and Technology”, and in September 2008, he was awarded the Edith A. Christensen Award at the AACC International Annual Meeting in Honolulu, Hawaii. Prof. Barry McCleary is listed on the Science Citation Index as one of the world’s most highly cited scientists. In 2010 Prof. McCleary assumed the position of President of the American Association Association of Cereal Chemists International, was awared ''Collaborative Study of the Year'' and ''Study Director of the Year'' by AOAC International and received an ''International Achievement Award'' from Sydney University.
Megazyme was named ''Innovator of the Year'' at the SFA National Business Awards, 2009 held in Dublin, and also received an ''Outstanding Business Award'' at the ''Bray & District Chamber Endeavour Awards'' in 2010.
Megazyme is committed to the development of improved test kits and reagents for the food, feed, fermentation, wine and dairy industries. In 2005, the research facility was extended from 10,000 to 26,000 sq ft to accommodate a new molecular biology division. This initiative was undertaken to allow Megazyme to produce a wide range of enzymes for research and for inclusion in new analytical test kits. With this capability, Megazyme released a full set of advanced test kits for the wine and dairy industries. Megazyme, thanks to this investment and innovation, has taken a dominant position in wine testing worldwide.
Megazyme has also recently developed a new, all inclusive, method for measurement of total dietary fibre which allows accurate measurement of resistant starch and non-digestible oligosaccharides. This method has received official validation from both AOAC International and AACC International .
II. Industries We Serve
Megazyme has established an international reputation for excellence in the development and supply of diagnostic test kits and analytical reagents across a wide range of industries such as cereal, food, feed, fermentation and textiles industries.
Animal Feeds Baking and Bread Improvers Detergent Industry Fermentation and Enzymes Malting, Brewing and Juice Manufacture Milk and Dairy Milling and Starch Industries
Analytical Laboratory
Megazyme''s mission is to provide high quality test kits and reagents employing only the highest purity enzymes. We can assist the Analytical Laboratory in testing samples in terms of Nutritional value of foods and feeds, quality, authenticity, or in terms of their Research and Development capabilities. Our reputation depends on helping you solve your problems. If we cannot provide a method to analyse your samples, we will help you find someone who can. We also have the flexibility to develop new methods or tailor-make products for specific processes
Recently Megazyme has expanded it’s range of test kits to include procedures for a range of organic acids (L-malic, D-malic, L-lactic, D-lactic, acetic, hydroxybutyric, isocitric, gluconic, glutamic etc.), alcohols (ethanol, D-sorbitol, D-mannitol, glycerol etc.) sweeteners (aspartame), and sugars (D-galactose, D-xylose, D-fructose, lactose, sucrose, raffinose, glucomannan etc.) and other components (urea, ammonia and acetaldehyde).
Many of the Megazyme test methods have been validated as standard official methods by scientific organisations, such as, the AACC, AOAC, ICC, RACI and EBC.
Eight of these methods are now accepted as Australian standard procedures, with the Starch Damage, Beta-Glucan, Total Starch, Fructan, Ceralpha, Amylazyme, and Resistant Starch Methods now endorsed as standard methods by the American Association of Cereal Chemists (AACC), and by the International Association for Cereal Science and Technology (ICC). Five of these methods are AOAC Official Methods
The enzymes in the Megazyme Total Dietary Fibre Kit have been recommended for use in the AOAC Dietary Fibre Methods: 991.43 and 985.29. See General Referee Reports: Journal of AOAC Vol. 81, No. 1, 1998.
The Megazyme creed is "Setting New Standards in Test Technology". Our aim is to be your provider of test kits and reagents of choice, on a long term basis.
Relevant Megazyme Products
β-Glucan (Mixed Linkage) Assay Kit
AACC Method 32-23, EBC Methods 3.11.1, 4.16.1 and 8.11.1, AOAC Method 995.16, ICC Standard No. 166, RACI Standard Method
Ceralpha (α-Amylase) Assay Kit
ICC Standard No 303, RACI Standard Method, CCFRA Flour Testing Working Group Method 0018, AOAC and AACC – under evaluation (AOAC Method 2002.01, AACC Method 22-02
Fructan Assay Kit
AOAC Method 999.03, AACC Method 32-32
Starch Damage Assay Kit
AACC Method 76-31, ICC Standard No. 164, RACI Standard Method
Total Dietary Fibre Assay Kit
AOAC Method 985.29, AOAC Method 991.42, AOAC Method 993.19, AOAC Method 991.43, AACC Method 32-07, AACC Method 32-21, AACC Method 32-05
Total Starch Assay Kit
AOAC Method 996.11, AACC Method 76-13, ICC Standard Method No. 168, RACI Standard Method
Amylazyme (α-Amylase Assay
AACC Method 22-05, RACI Standard Method
β-Glucanase
RACI Standard Method
Betamyl: β-Amylase Assay Kit
RACI Standard Method
Limit-Dextrizyme
RACI Standard Method
Xylazyme AX Test Tablets have been widely adopted in fermentation and feeds industries for the measurement of Xylanase
Azo-Wheat Arabinoxylan, Azo-CMC and Ceralpha methods for the assay of xylanase, cellulase and α-amylase, respectively, have been adopted by the UK silage industry.
Cereal grains and legume seeds are major components in the feed formulations for chickens and pigs. These materials contain a range of anti-nutritional factors such as non-digestible polysaccharides and oligosaccharides. Arabinoxylan in wheat and ß-glucan in barley increase the viscosity of the gut content and reduce the rate of feed consumption and nutrient absorption.
These problems are alleviated by the addition of appropriate enzymes such as endo-xylanase and ß-glucanase to the feed.
The major carbohydrate, anti-nutritional factors in legume seeds are the non-digestible raffinose-series-oligosaccharides. These can be converted to digestible sugars by α-galactosidase treatment. Megazyme has recognised the need for simple and specific assays for these anti-nutritional carbohydrates, and has developed the required test kits.
Relevant Megazyme Products:
Amylazyme Test Tablets
Amylazyme Red Test Tablets
Azo-Casein (Sulphanilimide dyed)
Beta-Glucan (Mixed Linkage) Assay Kit
Beta-Glucanase (Malt and Microbial) Assay Kit
Beta-Glucazyme Test Tablets
Cellazyme C Test Tablets
Cellazyme T Test Tablets
D-/L-Lactic Acid (D-/L-Lactate) Assay Kit
D-Glucose-HK Assay Kit
D-Glucose-GOPOD Format
Maltose/Sucrose/D-Glucose Assay Kit
Pectate Lyase M1 (Aspergillus sp.)
Protazyme AK Test Tablets
Protazyme OL Test Tablets
Raffinose/D-Galactose Assay Kit
Raffinose/Sucrose/D-Glucose Assay Kit
Sucrose/D-Fructose/D-Glucose Assay Kit
Urea/Ammonia Assay Kit
Xylanase Assay Kit (Azo-Wax Format)
Xylanase Assay Kit (Xylazyme AX Format)
Xylazyme Test Tablets
Xylazyme AX Test Tablets
In bread production, a knowledge of both the alpha-amylase content and the water absorption of the flour are essential. Heavy rainfall and high humidity at the time of harvesting leads to preharvest sprouting, and the synthesis of amylase. High levels of this enzyme in flour leads to excessive starch dextrinisation in the baking process, which results in a sticky loaf, which is difficult to slice. Water added to flour is absorbed by protein, pentosans and starch. The major variable affecting water absorption is the level of damaged starch granules which are produced during the milling of the grain.
In modern baking practices the endogenous flour enzymes are commonly supplemented with enzymes of microbial origin e.g. α-Amylase, xylanase, and in some cases, proteases. Xylanase, through the modification of wheat flour arabinoxylans, can give up to a 10 % increase in loaf volume. Proteases can be added to soften, particularly tough (bucky) glutens. However, high protease levels will destroy the gluten properties.
Xylazyme AX finds widespread application in the measurement of xylanase in wheat flours and bread improvers mixtures. alpha-Amylase is routinely measured using Ceralpha: alpha-amylase assay reagent. The need for rapid and simple procedures for the measurement of protease in bread improvers mixtures lead to the development, by Megazyme, of Protazyme AK Tablets and Azo-Casein (which is far superior to the Azo-Casein currently commercially available from other suppliers).
Relevant Megazyme Products:
Acetic Acid Assay Kit
Alpha-Amylase (A. oryzae)
Ammonia Rapid Assay Kit
Amylase HR (high range) Assay Reagent
Amylazyme Test Tablets
Amylazyme Red Test Tablets
Ascorbic Acid Assay Kit
Azo-Casein (Sulphanilimide dyed)
Betamyl-3 (Beta-Amylase) Assay Kit
Ceralpha (Alpha-Amylase) Assay Kit
D-/L-Lactic Acid (D-/L-Lactate) Assay Kit
D-Fructose/D-Glucose Assay Kit
D-Fructose/D-Glucose (Liquid Ready Reagents) Kit
D-Glucose (GOPOD Format) Assay Kit
D-Glucose-HK Assay Kit
Ethanol Assay Kit
Glycerol Assay Kit
Lactose/D-Galactose Assay Kit
L-Ascorbic Acid (L-Ascorbate) Assay Kit
L-Glutamic Acid/L-Glutamate/MSG Assay Kit
L-Lactic Acid (L-Lactate) Assay Kit
Maltose/Sucrose/D-Glucose Assay Kit
Pectate Lyase M1 (Aspergillus sp.)
Protazyme AK Test Tablets
Raffinose/D-Galactose Assay Kit
Starch Damage Assay Kit
Sucrose/D-Fructose/D-Glucose Assay Kit
Sucrose/D-Glucose Assay Kit
Lactose/Sucrose/D-Glucose Assay Kit
Total Starch Assay Kit
Urea/Ammonia Assay Kit
Xylanase Assay Kit (Xylazyme AX Format)
Xylazyme (100 mg tablets)
Xylazyme AX (60 mg tablets)
Due to continued biotechnological research, the detergent market continues to make progress in certain niches. Not only is it important that washing garments remain in pristine condition, but enviromental factors are also a major consideration. Biotechnology can contribute significantly to making detergents even safer for the environment.
The effectiveness of detergents has been improved by the addition of specific enzymes to solubilise and remove starch and protein-based stains. Until recently protein stains like blood were very difficult to remove with a normal detergent. Such stains could only be dealt with at high temperatures and even then the stain was only partly removed. Detergent proteases offered a solution and are being continuously improved.
Proteases break down protein stains, while other enzymes such as amylases remove starch stains.
The most commonly used enzymes are amylase and protease derived from Bacillus licheniformis. Megazyme has developed simple and reliable procedures for the analysis of these two enzymes employing Amylazyme tablets (alpha-amylase ), Azo-Casein (protease), and Protazyme AK tablets (protease).
Relevant Megazyme Products:
Alpha-Amylase (B. licheniformis)
Amylazyme Test Tablets
Amylazyme Red Test Tablets
Azo-Casein (Sulphanilimide dyed)
Glycerol Assay Kit
Protazyme AK Test Tablets
Cellazyme C Test Tablets
Many aspects of the processing and up-grading of cereal and other plant products requires the use of enzymes of plant and microbial origin. In the former case, enzymes are simply extracted from the plant material and subjected to purification and stabilisation processes, or are used in the plant material as part of the processing conditions (e.g. malt).
Microbial enzymes are produced by selected fungi and bacteria grown under well-defined fermentation conditions. The organisms used are selected by large-scale screening of soil samples.
Screening for micro-organisms which produce novel enzymes, monitoring enzyme production in fermenters, and following enzyme recovery during purification processes, requires the use of rapid and specific assay procedures and well defined substrates.
Relevant Megazyme Products:
Carbohydrase Tablet Tests
Diagnostic Kits
Soluble Chromogenic Substrates
Polysaccharides
Insoluble (Crosslinked) Chromogenic Substrates
In beer manufacture, barley grain is malted (germinated under controlled conditions) and kilned. This malt is extracted to give wort. The wort is cooked and treated with hops, fermented with yeast, filtered and stabilised.
The aim of the malting process is to achieve maximum production of enzymes (particularly α-amylase and ß-glucanase) and maximum depolymerisation of starch and ß-glucan, with minimal respiration losses. Key enzyme activities are α-amylase, ß-amylase, ß-glucanase and limit-dextrinase. Xylanase may also be of some importance. In mashing, the aim is to produce maximum quantities of fermentable sugars in a liquor which is easy to filter.
The importance of ß-glucan in affecting the rate of wort and beer filtration, and the potential for formation of ß-glucan hazes in the final product, the beer, are well documented. The importance of arabinoxylan levels and their effect on filtration rates is less clear.
In the juice industry, enzymes are used to increase juice yield from the pulp, and are also used for juice clarification. Increased yields are obtained by depolymerization of the pectic matrix. However, this comes at a price. Released polymer fragments may self-associate to form hazes or precipitates e.g. arabinan hazes.
Relevant Megazyme Products:
Acetaldehyde Assay Kit
Acetic Acid Assay Kit
Ammonia Rapid Assay Kit
Amylazyme Test Tablets
Amylazyme BG Test Tablets
Amylazyme Red Test Tablets
Arabinan Assay Kit
Azo-Casein (Sulphanilimide dyed)
Beta-Glucan (Mixed Linkage) Assay Kit
Beta-Glucan CFA Standard
Beta-Glucan MW Standard
Beta-Glucanase (Malt and Microbial) Assay Kit
Beta-Glucazyme Test Tablets
Beta-Limit Dextrin
Betamyl-3 (Beta-Amylase) Assay Kit
Calcofluor Fluorescent Stain
Ceralpha (Alpha-Amylase) Assay Kit
D/L-Lactic Acid (D/L-Lactate) Assay Kit
D-Gluconic Acid/D-Gluconolactone Assay Kit
D-Glucose (GOPOD Format) Assay Kit
D-Glucose-HK Assay Kit
D-Malic Acid/D-Malate Assay Kit
Ethanol Assay Kit
Glycerol Assay Kit
L-Ascorbic Acid (L-Ascorbate) Assay Kit
Limit-Dextrizyme Test Tablets
L-Lactic Acid (L-Lactate) Assay Kit
L-Malic Acid/L-Malate Assay Kit
L-Malic Acid (Liquid Ready Reagents) Assay Kit
Maltose/Sucrose/D-Glucose Assay Kit
Protazyme AK Test Tablets
Sucrose/D-Fructose/D-Glucose Assay Kit
Sucrose/D-Glucose Assay Kit
Urea/Ammonia Assay Kit
Xylazyme (100 mg tablets)
Xylazyme AX (60 mg tablets)
Enzymatic bio-analysis plays an important role during the processing of milk, and production of cheese, yogurt, and other fermented milk beverages, such as kefir.
In the processing of milk, levels of ammonia and L-lactic acid are critical indicators of “freshness” and hygienic status. Levels of L-ascorbic acid, lactose, D-galactose, D-glucose, D-gluconic acid, and urea are also routinely determined. Heat treatment of milk converts a small amount of lactose into lactulose. As this is the only source of lactulose in milk, measurement of this analyte reveals the extent of heat treatment.
In the production of cheese, rising levels of L-lactic acid and falling levels of lactose are monitored during fermentation. In some cases, such as in manufacture of “Swiss” cheese, subsequent falling levels of L-lactic acid and rising levels of acetic acid due to the growth of propionic acid bacteria are also monitored. Levels of L-glutamic acid rise throughout the cheese production process, as a result of microbial utilisation of milk proteins. Other commonly measured analytes include citric acid, D-lactic acid, succinic acid, lactose, D-galactose, D-glucose, and cholesterol.
In the production of yogurt, the conversion of lactose into D- and L-lactic acid is monitored, along with many other analytes including acetaldehyde, ammonia, and ethanol. Artificial sweeteners, such as aspartame, are added to modify the final taste profile of some yogurt products.
There are many fermented milk beverages, including acidophilus milk, cultured buttermilk, sour cream, and kefir. Commonly measured analytes include ethanol, that may reach 2-3 %, L-lactic acid, lactose, D-galactose and D-glucose.
The accurate determination of lactose is especially important for products manufactured for the lactose intolerant.
Relevant Megazyme Products:
Acetaldehyde Assay Kit
Acetic Acid Assay Kit
Ammonia (Rapid) Assay Kit
L-Ascorbic Acid (L-Ascorbate) Assay Kit
Aspartame Assay Kit
Citric Acid Assay Kit
Ethanol Assay Kit
D-Gluconic Acid/D-Glucono- δ-lactone Assay Kit
D-Glucose (GOPOD format) Assay Kit
D-Glucose (HK format) Assay Kit
L-Glutamic Acid Assay Kit
L-Lactic Acid (L-Lactate) Assay Kit
D/L-Lactic Acid (D/L-Lactate) Assay Kit
Lactose/D-Galactose Assay Kit
Lactulose Assay Kit
Succinic Acid Assay Kit
D-Sorbitol/Xylitol
Sucrose/Lactose/D-Glucose Assay Kit
Urea/Ammonia Assay Kit
In the milling of cereal grains to flour for food and feed applications, the quality of the feed-stock grain, and the recovered fractions are paramount.
Parameters such as "weather damage" (amylase content), starch and ß-glucan contents, total dietary fibre, and starch damage are important. These parameters need to be monitored throughout production in order to optimise the process and to meet quality requirements. Properties of starch, such as the amylose/amylopectin ratio, are also important in determining end-use applications.
Relevant Megazyme Products:
HẾT HẠN
| Mã số : | 14856477 |
| Địa điểm : | Hồ Chí Minh |
| Hình thức : | Cần bán |
| Tình trạng : | Hàng mới |
| Hết hạn : | 27/10/2017 |
| Loại tin : | Thường |
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