Current Megazyme Catalogue 2013

Advanced Bio-Analysis Test Kits for the Food, Feed, Fermentation, Wine, Brewing & Dairy Industries
Setting New Standards in Test Technology
Megazyme International Ireland, Bray Business Park, Bray, Co. Wicklow, Ireland.
T + 353 1 286 1220 F + 353 1 286 1264 E info@megazyme.com
www.megazyme.com
Food, Feed, Fermentation, Wine, Brewing & Dairy Analysis
Megazyme Test Kits and Reagents Purity. Quality. Innovation.
Barry V. McCleary, PhD, DScAgr Innovative test methods with exceptional technical support and customer service. The Megazyme Promise. Megazyme was founded in 1988 with the specific aim of developing and supplying innovative test kits and reagents for the cereals, food, feed and fermentation industries. There is a clear need for good, validated methods for the measurement of the polysaccharides and enzymes that affect the quality of plant products from the farm gate to the final food. The commitment of Megazyme to Setting New Standards in Test Technology has been continually recognised over the years, with Megazyme and founder, Dr McCleary receiving a number of business and scientific awards. Today, Megazyme is a recognised world leader in the development of high quality, innovative test technology; eight of its tests are USA recommended and/or Official Methods and many of its methods are industry standards worldwide. Success in achieving these goals has been due to innovative research together with an understanding of the needs of our customers. Megazyme has its research and manufacturing facilities in Bray, Ireland and has sales and distribution agreements in over 30 countries. The company exports over 98% of its products to over 60 countries including North America, Europe, Australasia, Middle East and the Far East. The success of Megazyme is not just related to our impressive product portfolio (~ 500 products), but to the standard of excellence achieved in developing, manufacturing and marketing quality products that meet market demands. In our creed, the customer truly does come first. We demonstrate this through the services we offer, above and beyond the products we supply. We offer worldwide express delivery on all our shipments. In general, technical queries are answered within 48 hours. To make information immediately available to our customers, we established a website in 1994, and this is continually updated. Today, it acts as the source of a wealth of information on Megazyme products, but also is the hub of our commercial activities. It offers the possibility to purchase and pay on-line, to view order history, to track shipments, and many other features to support customer needs. From a technical point of view, it holds a host of product information such as Data Booklets, MSDS, Certificates of Analysis (COA), Frequently Asked Questions (FAQ), Product Performance information and Mega-Calc EXCEL based calculation tools. The value and functionality of this site has been recognised through several business awards. Since 2003, Megazyme has expanded through the introduction of a Molecular Biology Division, allowing the production of enzymes for incorporation into new test kits. This new platform technology has resulted in the launch of a range of new research/analytical enzymes and many new and improved test kits which are finding rapid adoption in the wine, dairy and food industries worldwide. More recent research has been directed towards the needs of the Biofuels industry, with the production and supply of a wider range of enzyme substrates, oligosaccharides and research enzymes.
Dr. Barry V. McCleary Chief Executive Officer
Introduction
Page Food Industry Test Kits Feed Industry Test Kits Fermentation Industry Test Kits Wine Industry Test Kits Brewing Industry Test Kits Dairy Industry Test Kits Principles of Test Procedures 3 4 5 6 7 8 9
The Megazyme Advantage 10
Advanced Bio-Analysis Test Kits

Kit Acetaldehyde Acetic Acid (ACS; Analyser format) Acetic Acid (ACS; Manual format) Acetic Acid (AK; Analyser format) Acetic Acid (RM; Rapid manual format) Ammonia (Rapid) Alpha-Amylase (Ceralpha method) Beta-Amylase (Betamyl-3 method) Amylose / Amylopectin Arabinan L-Arabinose / D-Galactose (Rapid) L-Arginine / Urea / Ammonia (Rapid) L-Ascorbic Acid L-Asparagine / L-Glutamine / Ammonia (Rapid) Aspartame Available Carbohydrates / Dietary Fibre Citric Acid Ethanol Fibre (Total Dietary Fibre) Fibre (Integrated Total Dietary Fibre) Formic Acid Fructan (Hexokinase format) Fructan (PAHBAH format) D-Fructose / D-Glucose D-Fructose / D-Glucose (Liquid Ready Reagents) D-Fructose / D-Glucose (MegaQuant format) L-Fucose Galactomannan Beta-Glucan (Mixed linkage) Beta-Glucan (Yeast and mushroom) Beta-Glucan (Yeast-Enzymatic) Beta-Glucanase (Malt and microbial) Glucomannan D-Gluconic Acid / D-Glucono--lactone D-Glucosamine D-Glucose (GOPOD format) D-Glucose (Hexokinase format) Glucose Oxidase D-Glucuronic Acid / D-Galacturonic Acid Alpha-Glucuronidase L-Glutamic Acid (MSG) L-Glutamine / Ammonia (Rapid) Glycerol Cat. No. Page Kit Glycerol (ADP-GK format) D-3-Hydroxybutyric Acid myo-Inositol D-Isocitric Acid D-Lactic Acid D-/L-Lactic Acid L-Lactic Acid Lactose / D-Galactose (Rapid) Lactose / Sucrose / D-Glucose Lactulose D-Malic Acid L-Malic Acid L-Malic Acid (Analyser format) L-Malic Acid (Liquid Ready Reagents) L-Malic Acid (MegaQuant format) Malt Amylase Maltose / Sucrose / D-Glucose D-Mannitol / L-Arabitol D-Mannose / D-Fructose / D-Glucose Pectin Identification Phytic Acid (Total Phosphorus) Primary Amino Nitrogen (NOPA) Pyruvic Acid Raffinose / D-Galactose Raffinose / Sucrose / D-Glucose L-Rhamnose D-Sorbitol / Xylitol Starch Damage Starch (Resistant Starch) Starch (Total Starch; GOPOD format) Starch (Total Starch; Hexokinase format) Succinic Acid Sucrose / D-Fructose / D-Glucose Sucrose / D-Glucose (GOPOD format) Sulphite (Total SO2) Sulphite (Total SO2; Enzymatic) Sulphite (Total & Free SO2) Tartaric Acid Trehalose Urea / Ammonia (Rapid) Xylanase (Azo-Wax format) Xylanase (Xylazyme AX format) D-Xylose Cat. No. Page K-ACHYD 13 K-ACETAF 13 K-ACET 14 K-ACETAK 14 K-ACETRM 15 K-AMIAR 15 K-CERA 16 K-BETA3 16 K-AMYL 17 K-ARAB 17 K-ARGA 18 K-LARGE 18 K-ASCO 19 K-ASNAM 19 K-ASPTM 20 K-ACHDF 20 K-CITR 21 K-ETOH 21 K-TDFR 22 K-INTDF 22 K-FORM 23 K-FRUCHK 23 K-FRUC 24 K-FRUGL 24 K-FRGLQR 25 K-FRGLMQ 25 K-FUCOSE 26 K-GALM 26 K-BGLU 27 K-YBGL 27 K-EBHLG 28 K-MBGL 28 K-GLUM 29 K-GATE 29 K-GAMINE 30 K-GLUC 30 K-GLUHKR/L 31 K-GLOX 31 K-URONIC 32 K-AGLUA 32 K-GLUT 33 K-GLNAM 33 K-GCROL 34 K-GCROLGK 34 K-HDBA 35 K-INOSL 35 K-ISOC 36 K-DATE 36 K-DLATE 37 K-LATE 37 K-LACGAR 38 K-LACSU 38 K-LACTUL 39 K-DMAL 39 K-LMALR/L 40 K-LMALAF 40 K-LMALQR 41 K-LMALMQ 41 K-MALTA 42 K-MASUG 42 K-MANOL 43 K-MANGL 43 K-PECID 44 K-PHYT 44 K-PANOPA 45 K-PYRUV 45 K-RAFGA 46 K-RAFGL 46 K-RHAM 47 K-SORB 47 K-SDAM 48 K-RSTAR 48 K-TSTA 49 K-TSTAHK 49 K-SUCC 50 K-SUFRG 50 K-SUCGL 51 K-TSULPH 51 K-ETSULPH 52 K-SULPH 52 K-TART 53 K-TREH 53 K-URAMR 54 K-AZOWAX 54 K-XYLS 55 K-XYLOSE 55
Purchase Online at www.megazyme.com
The industries we serve
Food Industry Test Kits

Analyte Cat. No.
K-ACETRM K-ACETAK
Analyte Significance
Advantages of Megazyme Test Kits

1. K-ACETRM is a rapid, manual assay kit employing AK and phosphotransacetylase 2. K-ACETAK (auto-analyser) new, stable R1 and R2, and very rapid AK based kit K-AMIAR has a very rapid reaction rate (~ 3 min at room temperature). Manual and auto-analyser applications Novel kit, stable reagents Novel product, enabling all three analytes to be determined in less than 20 min. Manual and microplate format procedures given Rapid reaction, stable reagents
Acetic Acid
Common food component
Ammonia Amylose / Amylopectin L-Asparagine / L-Glutamine / Ammonia L-Ascorbic Acid Available Carbohydrates / Dietary Fibre Beta-Glucan (Mixed linkage) Citric Acid Ethanol Fructan D-Fructose / D-Glucose D-Gluconic Acid D-Glucose L-Glutamic Acid Glycerol D-Lactic Acid L-Lactic Acid Lactose Maltose Resistant Starch Sucrose
K-AMIAR K-AMYL
Common food component Ratio of these components affects the rate of digestion and utilisation of starch Acrylamide precursors in the production of fried, roasted, toasted potato or other food products Naturally found in fruits and vegetables, or supplemented in processed foods Sugars rapidly digested and absorbed, and dietary fibre
K-ASNAM
K-ASCO
K-ACHDF
Novel procedure, stable reagents Rapid reaction, stable reagents, only enzymatic kit available. AOAC Method 995.16; AACC Method 32-23.01; ICC Standard No. 166; RACI Standard Method Ideal for manual and auto-analyser applications Rapid reaction, stable reagents (AlDH supplied as a stable suspension) Novel assays, rapid reaction, stable reagents; AOAC Method 999.03; AACC Method 32-32.01 Ideal for manual and auto-analyser applications. Stable reagents. Choice of spectrophotometric or simple colorimeter formats Rapid reaction, stable reagents Choice of simple formats available, based either on glucose oxidase / peroxidase, or hexokinase / G-6-PDH Diaphorase supplied as a stabilised suspension rather than a lyophilised powder, thus less wasted enzyme Novel tablet format offers superior stability, rapid reactions Rapid reaction, stable reagents Rapid reaction, stable reagents. Ideal for manual and autoanalyser applications Very rapid reaction for K-LACGAR (~ 5 min even at room temperature), stable reagents Rapid reaction, stable reagents Only kit available. Rapid and robust. AOAC Method 2002.02; AACC Method 32-40.01 Choice of simple formats available, based either on glucose oxidase / peroxidase, or hexokinase / G-6-PDH 1. K-ASPTM - novel method, only test kit available 2. K-MANOL - new method, only test kit available 3. K-SORB - diaphorase supplied as a stabilised suspension rather than a lyophilised powder, thus less wasted enzyme 1. K-TDFR: AOAC Methods 985.29, 991.42, 991.43 & 993.19; AACC Methods 32-07.01, 32-21.01, 32-05.01 2. K-INTDF is consistent with the CODEX Alimentarius definition of dietary fibre. AOAC Method 2009.01, 2011.25; AACC Methods 32-45.01 & 32-50.11 Rapid assay formats with options of measuring D-glucose with GOPOD reagent or with hexokinase / G-6-PDH. Stable reagents. AOAC Method 996.11; AACC Method 76-13.01; ICC Method No. 168; RACI Standard Method
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K-BGLU K-CITR K-ETOH K-FRUC K-FRUCHK K-FRUGL K-FRGLMQ K-FRGLQR K-GATE K-GLUC K-GLUHKR/L K-GLUT K-GCROL K-GCROLGK K-DATE K-DLATE K-LATE K-LACGAR K-LACSU K-MASUG K-RSTAR K-SUFRG K-SUCGL K-ASPTM K-MANOL K-SORB
Major cell-wall polysaccharide of barley and oats Common food component / additive Found in small amounts in many foods Common component in many foods such as onions and seeds Very common food sugars, e.g. from high fructose corn syrup supplementation Food additive Common food component, very important in certain situations, e.g. diabetic products Common natural food component, e.g. in cheese and tomatoes, or added as a flavouring agent, e.g. as monosodium glutamate (MSG) Common food component, or added as a sweetener or to improve mouth feel Quality indicator of fruit and vegetable products Quality indicator of fruit, vegetable and egg products Common processed food component, exact amount important in lactose free products Common food component Starch that is not digested in the small intestine of monogastric animals Common food component
Sweeteners
Aspartame, D-mannitol, D-sorbitol and xylitol are common sweeteners found in a variety of foods
Total Dietary Fibre
K-TDFR K-INTDF
Carbohydrate not digested in small intestine
Total Starch
K-TSTA K-TSTAHK
Major food component
Feed Industry Test Kits

Analyte
Acetic Acid
Cat. No.
K-ACETRM
Commonly found in feed or fermented feed

K-ACETRM is a rapid, manual assay kit employing AK and phosphotransacetylase. Stable reagents K-AMIAR has a very rapid reaction rate (~ 3 min at room temperature). Ideal for manual and auto-analyser applications. Stable reagents Novel assay employing a defined oligosaccharide substrate. High sensitivity and specificity. AOAC Method 2002.01; AACC Method 22-02.01; ICC Standard Method no. 303; RACI Standard Method; CCFRA Flour Testing Working Group Method 0018
Ammonia
K-AMIAR
Commonly found in feed or fermented feed
Alpha-Amylase
K-CERA
A key enzyme in most feeds and plant products
Available Carbohydrates / Dietary Fibre Beta-Glucan (Barley and oats) Beta-Glucanase
K-ACHDF
Rapidly and slowly available sugars for digestion or fermentation
Novel procedure. Stable reagents
K-BGLU
Major cell-wall polysaccharide of barley and oats
Rapid reaction, stable reagents, only enzymatic kit available. AOAC Method 995.16; AACC Method 32-23.01; ICC Standard No.166; RACI Standard Method Only kit available. Stable reagents. RACI Standard Method Only kit available. Stable reagents; AOAC Method 999.03; AACC Method 32-32.01 Rapid reaction times, choice of simple formats available, ideal for manual and auto-analyser applications. Stable reagents Only kit available. Stable reagents Rapid reaction, stable reagents. Ideal for manual and auto-analyser applications Novel procedure. Rapid reaction, stable reagents
K-MBGL
Cellulase and b-glucanase levels in feeds
Fructan
K-FRUC
Fructo-oligosaccharides in grasses and grains
D-Fructose / D-Glucose
K-FRUGL K-FRGLMQ K-FRGLQR K-GALM
Major digestible carbohydrates in feeds
Galactomannan
Reserve carbohydrate in many legume seeds
L-Lactic Acid
K-LATE
Commonly found in fermented feed Found in most plant materials. Major form of bound phosphate in plant materials Found in high levels in legume seeds. Causes discomfort and flatulence in pigs
Phytic Acid Raffinose / D-Galactose Resistant Starch
K-PHYT
K-RAFGA
Rapid reaction, stable reagents
K-RSTAR
Starch that is not digested in the small intestine of monogastric animals
Only kit available. Stable reagents AOAC Method 2002.02; AACC Method 32-40.01, 1. K-TDFR: AOAC Methods 985.29, 991.42, 991.43 and 993.19; AACC Methods 32-07.01, 32-21.01, 32-05.01, and 32-45.01. 2. K-INTDF is consistent with the CODEX Alimentarius definition of dietary fibre. AOAC Method 2009.01 Rapid assay formats with options of measuring D-glucose with GOPOD reagent or with hexokinase / G-6-PDH. Stable reagents. AOAC Method 996.11; AACC Method 76-13.01; ICC Method No. 168; RACI Standard Method High sensitivity. Stable reagents Rapid reaction. Sensitive. Stable reagent Sensitive. Easy to use. Stable reagent Easy to use. Stable reagent
Total Dietary Fibre
K-TDFR K-INTDF
Carbohydrate not digested in small intestine
Total Starch
K-TSTA K-TSTAHK
Starch content of grain and feed
endo-b-
Xylanase Beta-Glucanase
K-XYLS S-ABG100 S-AXBP S-AZCAS
b-Xylanase in feed b-Glucanase in feed b-Xylanase in feed
endo-b-
Xylanase Protease
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endo-Protease added to feed
Fermentation Industry Test Kits

Analyte
Acetic Acid
Cat. No.
K-ACETRM
A common fermentation product

K-ACETRM is a rapid, manual assay kit employing AK and phosphotransacetylase. Stable reagents K-AMIAR has a very rapid reaction rate (~ 3 min at room temperature). Ideal for manual and auto-analyser applications. Stable reagents Novel assay employing a defined oligosaccharide substrate. High sensitivity and specificity. AOAC Method 2002.01; AACC Method 22-02.01; ICC Standard Method no. 303; RACI Standard Method; CCFRA Flour Testing Working Group Method 0018 Novel product, enabling all three analytes to be determined in less than 20 min. Manual and microplate format procedures given Rapid reaction, stable reagents; RACI Standard Method Ideal for both manual and auto-analyser applications. Reconstituted citrate lyase stable for > 6 months at -20C. Stable reagents Rapid reaction, stable reagents (AlDH supplied as a stable suspension) Rapid reaction, stable reagents Rapid reaction. Simple format. Stable reagents Rapid reactions, stable reagents Simple and rapid test kit gives values for ammonia and L-glutamine All kits contain PVP to prevent tannin inhibition. 1. K-LMALR/L (manual) rapid reaction 2. K-LMALAF (auto) rapid reaction, excellent linearity 3. K-LMALMQ (manual, colorimeter based) 4. K-LMALQR (auto) liquid ready reagents Rapid reaction, stable reagents. Ideal for manual and autoanalyser applications Rapid reaction (~ 6 min at room temperature), stable reagents Choice of simple formats available, based either on glucose oxidase / peroxidase, or hexokinase / G-6-PDH Simple, very rapid (both urea and ammonia measured in < 10 min at room temperature) and sequential / efficient (only one cuvette required per sample) Rapid reaction, stable reagent AACC Method 22.05; RACI Standard Method Rapid reaction, stable reagent Rapid reaction, stable reagent Rapid reaction, stable reagent Rapid reaction, stable reagent Rapid reaction, stable reagent Rapid reaction, stable reagent
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Ammonia
K-AMIAR
Commonly measured in fermentation broths
Alpha-Amylase
K-CERA
A major fermentation product
L-Asparagine / L-Glutamine / Ammonia Beta-Glucanase
K-ASNAM
Common components of animal cell culture media
K-MBGL
A major fermentation product
Citric Acid
K-CITR
A product of fermentation
Ethanol D-Glucose Glucose Oxidase Glycerol L-Glutamine / Ammonia
K-ETOH K-GLUC K-GLUHKR/L K-GLOX K-GCROL K-GCROLGK K-GLNAM
Produced during alcoholic fermentation Common component of fermentation broths A major fermentation product A product of fermentation Common components of animal cell culture media
L-Malic Acid
K-LMALR/L K-LMALAF K-LMALMQ K-LMALQR
Common component of fruits
L-Lactic Acid Succinic Acid Sucrose
K-LATE K-SUCC K-SUFRG K-SUCGL
Produced predominantly from L-malic acid during malolactic fermentation Wine acid produced during fermentation Added to increase the amount of alcohol. Use only permitted in certain situations Source of Yeast Available Nitrogen (YAN) and precursor of the carcinogen ethyl carbamate. Oversupplementation with diammonium phosphate (DAP) can result in elevated levels A product of fermentation A product of fermentation A product of fermentation A product of fermentation A product of fermentation A product of fermentation A product of fermentation
Urea
K-URAMR
Alpha-Amylase
T-AMZ200 T-ARZ200 S-ABG100 S-ACMC T-CTZ200 S-RPUL S-AXBP
endo-
Arabinanase Beta-Glucanase Cellulase Cellulase Pullulanase
endo-b-
Xylanase
Wine Industry Test Kits

Analyte
Acetaldehyde
Cat. No.
K-ACHYD
A sensory compound that adds flavour and complexity, but spoils wine at high concentrations A sensory compound that adds flavour and complexity in small amounts, but spoils wine at high concentrations. Produced naturally by yeast in small amounts and by spoilage organisms such as Acetobacter aceti in large quantities. This is the predominant of the acids comprising ~ 85 % volatile acidity (VA)

AcDH supplied as a stabilised solution rather than a lyophilised powder, thus less wasted enzyme All kits contain PVP to prevent tannin inhibition. 1. K-ACET (manual, efficient) contains stable ACS suspension 2. K-ACETAF (auto) very stable R1 and R2 3. K-ACETAK (auto) is a stable, and very rapid acetate kinase (AK) based kit with excellent linearity 4. K-ACETRM is a rapid, manual assay kit employing AK and phosphotransacetylase Stable reagent Novel enzyme employed is not inhibited by tannins, endpoint reaction time ~ 3 min. Ideal for manual and autoanalyser applications Simple and rapid test kit gives sequential values for ammonia, urea and L-arginine. No tannin inhibition Rapid reaction, stable reagents Ideal for both manual and auto-analyser applications. Reconstituted citrate lyase stable for > 6 months at -20C. Stable reagents Rapid reaction, stable reagents (AlDH supplied as a stable suspension) Contains PVP to prevent tannin inhibition. Ideal for manual and auto-analyser use. Stable reagents Rapid reaction, stable reagents Novel tablet format offers superior stability, rapid reaction Rapid reaction, stable reagents Rapid reaction, stable reagents. Ideal for manual and autoanalyser applications D-MDH supplied as a stabilised suspension rather than a lyophilised powder, thus less wasted enzyme All kits contain PVP to prevent tannin inhibition. 1. K-LMALR/L (manual) rapid reaction 2. K-LMALAF (auto) rapid reaction, excellent linearity 3. K-LMALMQ (manual, colorimeter based) 4. K-LMALQR (auto) liquid ready reagent
Acetic Acid
K-ACET K-ACETAF K-ACETAK K-ACETRM
Ammonia
K-AMIAR K-LARGE K-LARGE K-ASCO
Most important inorganic source of Yeast Available Nitrogen (YAN) Most important amino acid in grape juice with respect to YAN Present naturally in grapes and can be added as an anti-oxidant Naturally present in small amounts; large amounts indicate addition for acidification (EU limit is 1 g/L) Produced during alcoholic fermentation. Amounts > 17.5 % (v/v) indicate supplementation Grape quality indicator. One of the two principle fermentable sugars of grape juice Grape quality indicator for the production of certain wines Quality indicator of finished wine, important for mouth feel Produced predominantly by lactic acid spoilage bacteria Produced predominantly from L-malic acid during malolactic fermentation Only present in significant quantities in adulterated wine Grape quality indicator. Very important grape acid, converted to less acidic L-lactic acid during malolactic fermentation
L-Arginine L-Ascorbic Acid
Citric Acid
K-CITR
Ethanol D-Fructose / D-Glucose D-Gluconic Acid Glycerol D-Lactic Acid L-Lactic Acid D-Malic Acid
K-ETOH K-FRUGL K-FRGLMQ K-FRGLQR K-GATE K-GCROL K-GCROLGK K-DATE K-DLATE K-LATE K-DLATE K-DMAL K-LMALR/L K-LMALAF K-LMALMQ K-LMALQR
L-Malic Acid
Primary Amino Nitrogen (NOPA) D-Sorbitol Succinic Acid Sucrose
K-PANOPA
Primary amino nitrogen (PAN) is the most important organic source of YAN High levels indicate addition of fruit Wine acid produced during fermentation Added to increase the amount of alcohol. Use only permitted in certain situations Sulphites are used as an essential additive in the control of microbial contamination during aging and to also protect the wine against detrimental oxidative and enzymatic browning Occurs naturally in grapes and is one of the most prevalent organic acids. Key indicator of total (titratable) acidity (TA) Source of YAN and precursor of the carcinogen ethyl carbamate. Over-supplementation with DAP can result in elevated levels
Novel kit, rapid reaction, stable reagents, simple format Diaphorase supplied as a stabilised suspension rather than a lyophilised powder, thus less wasted enzyme Rapid reaction (~ 6 min even at room temperature), stable reagents Choice of simple formats available, based either on glucose oxidase / peroxidase, or hexokinase / G-6-PDH Choice of simple formats available, based either on liquid ready reagent chemical reactions (K-SULPH & K-TSULPH) or an enzymatic reaction (K-ETSULPH). Stable reagents Stable liquid ready reagents. Simple, rapid chemical reaction for manual, auto-analyser and microplate formats Simple, very rapid (both urea and ammonia measured in < 10 min at room temperature) and sequential / efficient (only one cuvette required per sample)
K-SORB K-SUCC K-SUFRG K-SUCGL K-SULPH K-TSULPH K-ETSULPH
Sulphite
Tartaric Acid
K-TART
Urea
K-URAMR
Brewing Industry Test Kits

Analyte Cat. No. Analyte Significance Advantages of Megazyme Test Kits
Novel assay employing a defined oligosaccharide substrate. High sensitivity and specificity. AOAC Method 2002.01; AACC Method 22-02.01; ICC Standard Method no. 303; RACI Standard Method; CCFRA Flour Testing Working Group Method 0018 Only kit available. Stable reagents; RACI Standard Method Rapid reaction, stable reagents, only enzymatic kit available. AOAC Method 995.16; AACC Method 32-23.01; ICC Standard Method No. 166; RACI Standard Method Rapid reaction, stable reagents, only enzymatic kit available; RACI Standard Method Rapid reaction, stable reagents Combination of both K-CERA and K-BETA3 Rapid assay formats with options of measuring D-glucose with GOPOD reagent or with hexokinase / G-6-PDH. Stable reagents. AOAC Method 996.11; AACC Method 76-13.01; ICC Method No. 168; RACI Standard Method Novel procedure. Rapid reaction, stable reagent Novel substrate. Rapid reaction, stable reagent; RACI Standard Method Novel substrate. Rapid reaction, stable reagent; RACI Standard Method Novel substrate. Rapid reaction, stable reagent
Alpha-Amylase
K-CERA
A key indicator of malt quality
Beta-Amylase Beta-Glucan (Barley and oats) Beta-Glucanase D-Glucose Malt Amylase
K-BETA3 K-BGLU
A key indicator of malt quality Major cell-wall polysaccharide of barley and oats b-Glucanase level in malt Major component of fermentation mixture Measurement of a-/b-amylase. Key indicators of malt quality
K-MBGL K-GLUC K-GLUHKR/L K-MALTA
Total Starch
K-TSTA K-TSTAHK
Starch content of grain and feed
Alpha-Amylase Beta-Glucanase LimitDextrinase
T-AMZBG200 T-BGZ200 T-LDZ200 T-XAX200
Allows measurement of a-amylase in pre-harvest sprouted barley Key enzyme in hydrolysis of malt b-glucans Key enzyme in hydrolysis of 1,6-linkages in starch and branched malto-dextrins Key enzyme in hydrolysis of malt xylans
endo-b-
Xylanase
Dairy Industry Test Kits

Analyte Cat. No. Analyte Significance
One of the most important aroma compounds in yogurt, responsible for the characteristic taste. Also formed in milk during storage

AlDH supplied as a stabilised solution rather than a lyophilised powder, thus less wasted enzyme. Stable reagents All kits contain PVP to prevent tannin inhibition. 1. K-ACET (manual, efficient) contains stable ACS suspension 2. K-ACETAF (auto) very stable R1 and R2 3. K-ACETAK (auto) is a stable, and very rapid acetate kinase (AK) based kit with excellent linearity 4. K-ACETRM is a rapid, manual assay kit employing AK and phosphotransacetylase Stable reagents K-AMIAR has a very rapid reaction rate (~ 3 min at room temperature). Ideal for manual and auto-analyser applications. Stable reagents Rapid reaction, stable reagents Rapid reaction, stable reagents, only enzymatic kit available Ideal for both manual and auto-analyser applications. Reconstituted citrate lyase stable for > 6 months at -20C. Stable reagents Rapid reaction, stable reagents (AlDH supplied as a stable suspension) FDH supplied as a stabilised suspension rather than a lyophilised powder, thus less wasted enzyme. Stable reagents Rapid reaction times, choice of simple formats available, ideal for manual and auto-analyser applications. Stable reagents
Acetaldehyde
K-ACHYD
Acetic Acid
K-ACET K-ACETAF K-ACETAK K-ACETRM
Fermentation product of yogurt and cheese
Ammonia
K-AMIA K-AMIAR K-ASCO K-ASPTM
Important indicator of the hygienic quality (microbial load) of milk Antioxidant present in dairy products. Permitted additive Common milkshake and yogurt sweetener Important quality indicator of milk, especially for butter and cheese production. Permitted additive Produced during the fermentation of kefir
L-Ascorbic Acid Aspartame
Citric Acid
K-CITR
Ethanol
K-ETOH
Formic Acid
K-FORM
Minor acid in dairy products
D-Fructose / D-Glucose D-Gluconic Acid
K-FRUGL K-FRGLMQ
Common milkshake and yogurt sweetener
K-GATE
Weak organic acid found in dairy products. High levels found in certain cheeses Low levels expected in unprocessed / unadulterated milk and in cheese. Useful marker when producing lactose depleted dairy products
Rapid reaction, stable reagents
D-Glucose
K-GLUC K-GLUHKR/L
Choice of simple formats available, based either on glucose oxidase / peroxidase, or hexokinase / G-6-PDH. Stable reagents No wasted diaphorase solution (stable suspension supplied). Stable reagents Rapid reaction, stable reagents Rapid reaction, stable reagents. Ideal for manual and auto-analyser applications Rapid reaction, flexible concurrent format. Stable reagents Very rapid reaction (~ 5 min even at room temperature). Stable reagents No wasted diaphorase solution (stable suspension supplied). Stable reagents Rapid reaction (~ 6 min even at room temperature). Stable reagents Choice of simple formats available, based either on glucose oxidase / peroxidase, or hexokinase / G-6-PDH. Stable reagents Simple, very rapid (both urea and ammonia measured in < 10 min at room temperature) and sequential / efficient (only one cuvette required per sample)
L-Glutamic Acid D-Lactic Acid L-Lactic Acid D-/L-Lactic Acid Lactose / D-Galactose D-Sorbitol / Xylitol Succinic Acid
K-GLUT
Found in high concentrations, especially in cheese
K-DATE K-LATE K-DLATE K-LACGAR K-SORB K-SUCC K-SUFRG K-SUCGL
Quality indicator of milk, yogurt and cheese Quality indicator of fresh milk. High levels in yogurt and cheese Quality indicator of fresh milk, yogurt and cheese Key quality (value) indicator of milk Dairy product sweetener Minor dairy acid
Sucrose
Not present naturally in dairy products
Urea
K-URAMR
Quality indicator of milk, especially that used for cheese production. Used as a metabolic marker of bovine blood urea levels
10
Principles of Test Procedures

Enzymatic Procedures Based on NAD+ / NADH / NADP+ / NADPH
In general terms, enzymes are catalytic proteins that convert one compound into another, and such reactions frequently occur without any visible sign that they have taken place. However, certain enzymatic reactions result in either a colour being produced or consumed, and the intensity of the colour change can be measured using a common spectrophotometer. Enzymes commonly selected for analytical applications are those that either directly, or indirectly (via other enzymes), produce or consume a compound called NADH (or NADPH), that although invisible to the human eye, absorbs light strongly at a wavelength of 340 nm (extinction coefficient [] = 6300 M-1 cm-1). Figure 1 depicts the various types of enzymatic reactions, either consuming or producing NADH (or NADPH), that are employed in many enzymatic test kits (for example see the L-malic acid assay kit biochemical pathway). As can be seen from figure 1, it is sometimes necessary to include an additional reaction in order to obtain quantitative results. This reaction is catalysed by the enzyme source of light and the detector inside the spectrophotometer (as depicted simplistically in figure 2). A known amount of light travels through the cuvette and the amount that emerges is quantified by the detector. The change in intensity as the light passes through the reaction solution in the cuvette is recorded as an absorbance reading. Modern enzymatic analysis test kits generally contain all reagents necessary to perform the assay, e.g. buffer, cofactor(s), trigger enzyme and standard solution, in an easy to use form that is stable for > 2 years (even while in use). During a typical enzymatic analysis, purified water is mixed with buffer, cofactor and sample. Then an absorbance reading (A1) is taken just before addition of the trigger enzyme (specific for the analyte in question), after which the reaction takes place (see figure 3). When the reaction has finished (i.e. the endpoint has been achieved), a second absorbance reading is taken (A2). The difference between these two absorbance readings (i.e. A1 - A2) is called the change in absorbance (or A), due to the analyte in question. It is this value, after correction with a blank reading (reaction containing no sample), that is used to calculate the concentration of the analyte in the sample (typically as g/L), by way of a simple factor (e.g. 0.2535 in the case of the the acetic acid AK / PTA format). For example (a typical acetic acid calculation), A1 (blank) = 1.400, A2 (blank) = 1.398, A1 (sample) = 1.420, A2 (sample) = 0.650. Aacetic acid = (1.420 - 0.650) - (1.400 - 1.398) = 0.768 Thus the concentration of acetic acid = 0.768 x 0.2535 = 0.1947 g/L When using Megazyme test kits, calculations can either be performed manually as illustrated above or by using a free EXCEL-based calculator, called Mega-Calc, downloadable from where each assay kit appears on the Megazyme website (www.megazyme.com).
Figure 1. Enzymatic reaction pathways employed in analytical test kits that either consume or produce NADH (NADPH).
diaphorase, in the presence of a compound called INT, which converts the NADH (or NADPH) produced in the first reaction into a red coloured compound called INT-formazan. Invented in the 1950s, the spectrophotometer in its various guises is today one of the most commonly used analytical
Figure 2. Simplistic representation of enzymatic analysis being conducted using a spectrophotometer.
Figure 3. Decrease in absorbance at 340 nm on incubation of 0-35 g of acetic acid with acetate kinase in the acetic acid AK / PTA format.
instruments. The spectrophotometer is a powerful analytical instrument because it can measure changes in absorbance very accurately and quickly. The enzymatic analysis reaction itself is performed in a plastic or glass cuvette that sits between the
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Chromogenic Substrates
Chromogenic, or dye-labelled polysaccharides are useful in the specific measurement of polysaccharide endo -hydrolases in crude plant extracts or industrial enzyme preparations. Traditionally, such enzymes have been measured using the native polysaccharide, followed by quantification of the increase in reducing sugar or decrease in viscosity on hydrolysis. Since a range of enzymes, including endo - and exo -polysaccharidases and glycosidases, act on any given polysaccharide, reducing-sugar methods are not specific. Viscosity reduction methods are specific for endo -hydrolase activity, but are tedious to perform, and require specialist equipment. Chromogenic polysaccharide substrates offer the advantages of being specific and sensitive, and can form the basis of accurate, reliable and robust assay procedures. With soluble chromogenic substrates (e.g. Azo-Barley Glucan or Red Pullulan), enzyme is incubated with the soluble substrate, the reaction is terminated and high molecular weight, partially hydrolysed fragments are precipitated from solution with an organic solvent such as ethanol or methoxyethanol. The suspension is mixed thoroughly, centrifuged, and the colour in the supernatant solution measured. With the aid of a standard curve, the concentration of enzyme can be determined. With insoluble chromogenic substrates, the insoluble substrate (gelatinous particles) is depolymerised and solubilised by the action of the endo -hydrolase. The reaction is terminated by adding an alkaline solution to stop enzyme activity and the reaction slurry is filtered or centrifuged. Colour in the filtrate or supernatant is measured in a spectrophotometer and the colour intensity is directly related to enzyme activity. For convenience in dispensing, insoluble chromogenic substrates are supplied in tablet form (e.g. Xylazyme AX and Amylazyme tablets).
The Megazyme Advantage Assay Format Choice

Manufacturers of enzymatic test kits generally only offer a single manual assay format for each analyte. It thus becomes necessary for users of auto-analyser equipment to adapt such products. In contrast, Megazyme offers either specific analyser formats or instructions for the use of manual kits in analyser format. Such a choice is available for measurement of acetic acid, ammonia, L-ascorbic acid, citric acid, D-fructose and D-glucose, glycerol, L-lactic acid, L-malic acid and primary amino nitrogen. Use of manual or autoanalyser formats requires a spectrophotometer or automated equipment. This may preclude analysts in small wineries from performing these analyses. To counter this, Megazyme developed the MegaQuant formats for measurement of L-malic acid and D-fructose plus D-glucose. In these assays, the final reaction product is a coloured formazan compound (INT-formazan), thus allowing measurement with an inexpensive colourimeter. While Megazyme offers the traditional biochemistry in some of its bio-analysis test kits, many contain advanced enzymes, offering reduced reaction times and/or increased stability. Where necessary, cofactor stability is enhanced by offering these in a stable tablet form. Also, alternative biochemical reactions are evaluated and have been implemented. Some of these modifications and advances are highlighted in test kits for acetic acid ammonia, D-fructose / D-glucose and L-malic acid.
1. Acetic acid
Four kits for acetic acid determination are offered by Megazyme and the differences between these are: a. K-ACET is an advanced format of the traditional ACS based kits offered by other manufacturers for manual analysis. The advantages of this kit include (i) ACS is supplied as a very stable (> 2 years) ready-to-use ammonium sulphate suspension and thus wastage that occurs with other kits is avoided, (ii) PVP has been incorporated to prevent sample interference (e.g. tannins in wine analysis) and (iii) an EXCEL based calculator (Mega-Calc) is available free on-line for hassle-free raw data processing (see page 14). b. K-ACETAF is an advanced format of the traditional ACS based kits offered by other manufacturers for analyser use. The advantages of this kit include (i) and (ii) above, plus (iii) R1 is stable (no rising absorbance value) at 4C for > 3 days due to unique stabilisation system (see page 13). c. K-ACETRM is a novel assay format that we strongly recommend for all manual acetic acid analysis applications. This kit offers many advantages over traditional kits, including (i) stoichiometric change in absorbance and thus no complex calculations required, (ii) very rapid reaction (~ 4 min), (iii) only two absorbance readings are required, (iv) PVP is incorporated to prevent sample interference (e.g.
Colourimetric Substrates
The colourimetric substrates supplied by Megazyme (e.g. Ceralpha reagent, Betamyl-3 reagent and Amyloglucosidase assay reagent) are based on a defined oligosaccharide which is covalently linked to p-nitrophenol through the reducing D-glucosyl residue of the oligosaccharide. In the measurement of a-amylase using Ceralpha reagent, the substrate is composed of end-blocked p-nitrophenyl maltoheptaoside in the presence of an excess quantity of thermostable a-glucosidase. When the substrate is cleaved by a-amylase, the a-glucosidase removes the remaining D-glucosyl residues releasing free p-nitrophenol, which in the presence of an alkaline solution is converted to the yellow phenolate ion. The assay for b-amylase (Betamyl-3 reagent) employs p-nitrophenyl maltotrioside in the presence of b-glucosidase. Amyloglucosidase assay reagent contains p-nitrophenyl b-maltoside in the presence of b-glucosidase. When amyloglucosidase removes the terminal a-linked D-glucosyl residue, the second D-glucosyl unit is released by the excess level of b-glucosidase present in the reagent mixture. Free p-nitrophenol is also released and this is converted to the yellow phenolate ion by addition of an alkaline solution.
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from tannins in wine), (v) simple format, (vi) all reagents are stable for > 2 years during use, (vii) extended linearity, (viii) reduced creep from ester hydrolysis and (ix) an EXCEL based calculator (Mega-Calc) is available online for hassle-free raw data processing (see page 15). d. K-ACETAK is a novel assay format that we strongly recommend for all auto-analyser applications. This kit offers many advantages over traditional kits, including (i) very rapid reaction (~ 10 min), (ii) PVP is incorporated to prevent sample interference (e.g. from tannins in wine), (iii) simple format, (iv) all reagents are stable for > 2 years during use, (v) linear calibration (R2 ~ 0.9995) up to 30 g/ mL in final reaction solution and (vi) R1 is stable at 4C for > 7 days (see page 14). Note: this kit is not recommended for manual analysis applications (see K-ACETRM).
4. D-Glucose
Two assay formats are offered: a. K-GLUHKR/L is a traditional assay format based on glucose-6-phosphate dehydrogenase and hexokinase (see page 31). b. K-GLUC is a traditional assay format based on glucose oxidase and peroxidase that is more cost effective than methods based on glucose-6-phosphate dehydrogenase and hexokinase (see page 30).
5. L-Malic acid
L-Malic acid is the most commonly measured analyte in winery applications, thus four assay formats are offered by Megazyme: a. K-LMALR/L is an advanced format of the traditional kits offered by other manufacturers for manual analysis. The advantages of this kit include (i) PVP is incorporated to prevent sample interference (e.g. from tannins in wine), (ii) all reagents are stable for > 2 years during use (both enzymes are supplied as ammonium sulphate suspensions), (iii) very rapid reaction (~ 3 min) and (iv) an EXCEL based calculator (Mega-Calc) is available on-line for hassle-free raw data processing. This kit is thus strongly recommended for all manual analysis applications (see page 40). b. K-LMALAF is designed for auto-analyser applications. It is an advanced format of traditional kits offered by other manufacturers. The advantages of this kit include (i) PVP is incorporated to prevent sample interference (e.g. from tannins in wine), (ii) very stable R1 and R2 reagents, (iii) all reagents are stable for > 2 years during use (both enzymes are supplied as ammonium sulphate suspensions), and (iv) linear calibration (R2 ~ 0.9994) up to 80 g/mL in final reaction solution. This kit is thus strongly recommended for all auto-analyser applications (see page 40). c. K-LMALQR is a ready to use format supplied as a liquid stable formulation recommended for high throughput use with auto-analysers and microplate readers. The advantages of this kit include (i) no reagent preparation required (ii) very simple format, (iii) very cost effective (iv) PVP is incorporated to prevent sample interference (e.g. from tannins in wine) (iv) all reagents are stable for > 1 year (see page 41). d. K-LMALMQ is a novel assay format that is strongly recommended for users who do not possess a laboratory and / or analytical expertise. The advantages of this kit include (i) samples do not need to be sent out for contract analysis, (ii) no spectrophotometer is required, (iii) very simple format, (iv) very cost effective, and (v) accurate and reliable with all samples (including red wine) (see page 41).
2. Ammonia
Megazyme offers an advanced format (K-AMIAR) for the measurement of ammonia employing microbial glutamate dehydrogenase. This enzyme is not inhibited by any food or beverage sample component, such as tannin, and thus this kit is strongly recommended for all manual and auto-analyser applications (see page 15).
3. D-Fructose and D-Glucose

Three formats are offered for the measurement of D-fructose and D-glucose: a. K-FRUGL is an advanced format containing PVP to prevent sample interference and is strongly recommended for all manual and auto-analyser applications (see page 24). b. K-FRGLQR is a ready to use format supplied as a liquid stable formulation recommended for high throughput use with auto-analysers and microplate readers. The advantages of this kit include (i) no reagent preparation required (ii) very simple format, (iii) very cost effective (iv) PVP is incorporated to prevent sample interference (e.g. from tannins in wine) (iv) all reagents are stable for > 1 year (see page 25). c. K-FRGLMQ is a novel assay format strongly recommended for users who do not possess a laboratory and / or analytical expertise. The advantages of this kit include (i) samples do not need to be sent out for contract analysis, (ii) no spectrophotometer is required, (iii) very simple format, (iv) very cost effective, and (v) accurate and reliable with all samples (including red wine) (see page 25).
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Advanced Bio-Analysis Test Kits
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Acetaldehyde
UV-method for the determination of Acetaldehyde in foodstuffs, beverages, and other materials Principle: (aldehyde dehydrogenase) (1) Acetaldehyde + NAD + acetic acid + NADH + H+ Kit size: 50 assays Method: Spectrophotometric at 340 nm Reaction time: ~ 4 min Detection limit: 0.18 mg/L Application examples: Wine, champagne, beer, liqueurs, brandy, dairy products (e.g. yogurt), bread, fruit juices, soft drinks, cocoa, vegetable and fruit products, coffee, and other materials (e.g. biological cultures, samples etc) Method recognition: Methods based on this principle have been accepted by MEBAK, and in CH
Cat. No. K-ACHYD Advantages No wasted aldehyde dehydrogenase solution (stable suspension supplied) Very competitive price (cost per test) All reagents stable for > 2 years after preparation Simple format Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Acetic Acid (Acetyl-CoA synthetase analyser format)

Analyser format UV-method for the determination of Acetic Acid in foodstuffs, beverages and other materials Principle: (acetyl-CoA synthetase) (1) Acetic acid + ATP + CoA aceyl-CoA + AMP + pyrophosphate (citrate synthase) (2) Acetyl-CoA + oxaloacetate + H2O citrate + CoA (L-malate dehydrogenase) (3) L-Malate + NAD+ oxaloacetate + NADH + H+ Kit size: 141.6 mL of prepared reagent (R1 + R2) Method: Spectrophotometric at 340 nm Reaction time: ~ 15 min Detection limit: 10 mg/L (recommended assay format) Application examples: Wine, beer, fruit and fruit juices, soft drinks, vinegar, vegetables, pickles, dairy products (e.g. cheese), meat, fish, bread, bakery products (and baking agents), ketchup, soy sauce, mayonnaise, dressings, paper (and cardboard), tea, pharmaceuticals (e.g. infusion solutions), feed and other materials (e.g. biological cultures, samples etc) Method recognition: Methods based on this principle have been accepted by EN, ISO, ICUMSA, IFU, MEBAK, and in D and NL
Cat. No. K-ACETAF Advantages No wasted ACS solution (stable suspension supplied) PVP incorporated to prevent tannin inhibition Very stable reagent when prepared for auto-analyser applications (> 3 days at 4C) Linear calibration up to 30 g/mL of acetic acid in final reaction solution Validated by the University of Wine, Suze la Rousse, France Very competitive price (cost per mL of reagent) All reagents stable for > 2 years after preparation
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Acetic Acid (Acetyl-CoA synthetase manual format)

Manual format UV-method for the determination of Acetic Acid in foodstuffs, beverages, and other materials Principle: (acetyl-CoA synthetase) (1) Acetic acid + ATP + CoA acetyl-CoA + AMP + pyrophosphate (citrate synthase) (2) Acetyl-CoA + oxaloacetate + H2O citrate + CoA (L-malate dehydrogenase) (3) L-Malate + NAD+ oxaloacetate + NADH + H+ Kit size: 53 assays Method: Spectrophotometric at 340 nm Reaction time: ~ 14 min Detection limit: 0.14 mg/L Application examples: Wine, beer, fruit and fruit juices, soft drinks, vinegar, vegetables, pickles, dairy products (e.g. cheese), meat, fish, bread, bakery products (and baking agents), ketchup, soy sauce, mayonnaise, dressings, paper (and cardboard), tea, pharmaceuticals (e.g. infusion solutions), feed, and other materials (e.g. biological cultures, samples etc) Method recognition: Methods based on this principle have been accepted by EN, ISO, ICUMSA, IFU, MEBAK, and in D and NL
Cat. No. K-ACET Advantages No wasted ACS solution (stable suspension supplied) PVP incorporated to prevent tannin inhibition All reagents stable for > 2 years after preparation Very competitive price (cost per test) Mega-Calc software tool is available from our website for hassle-free raw data processing
Acetic Acid (Acetate kinase analyser format)

Analyser format UV-method for the determination of Acetic Acid in foodstuffs, beverages, and other materials Principle: (acetate kinase) (1) Acetic acid + ATP acetyl-phosphate + ADP (pyruvate kinase) (2) ADP + PEP ATP + pyruvate (D-lactate dehydrogenase) (3) Pyruvate + NADH + H+ D-lactic acid + NAD+ Kit size: Method: Reaction time: Detection limit: Application examples: 170.5 mL of prepared reagent (R1 + R2) Spectrophotometric at 340 nm ~ 10 min 10 mg/L (recommended assay format) Wine, beer, fruit and fruit juices, soft drinks, vinegar, vegetables, pickles, dairy products (e.g. cheese), meat, fish, bread, bakery products (and baking agents), ketchup, soy sauce, mayonnaise, dressings, paper (and cardboard), tea, pharmaceuticals (e.g. infusion solutions), feed, and other materials (e.g. biological cultures, samples etc) Improved method
Cat. No. K-ACETAK Advantages Very stable reagent when prepared for auto-analyser applications (> 7 days at 4C) PVP incorporated to prevent tannin inhibition Linear calibration (R2 ~ 0.9995) up to 30 g/mL of acetic acid in final reaction solution Validated by the University of Wine, Suze la Rousse, France Very rapid reaction Very competitive price (cost per mL of reagent) All reagents stable for > 2 years
Method recognition:
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Acetic Acid (Rapid manual format)

Manual format UV-method for the determination of Acetic Acid in foodstuffs, beverages, and other materials Principle: (acetate kinase) (1) Acetic acid + ATP acetyl-phosphate + ADP (phosphotransacetylase) (2) Acetyl-phosphate + CoA acetyl-CoA + Pi (pyruvate kinase) (3) ADP + PEP ATP + pyruvate (D-lactate dehydrogenase) (4) Pyruvate + NADH + H+ D-lactic acid + NAD+ Kit size: Method: Reaction time: Detection limit: Application examples: 72 assays Spectrophotometric at 340 nm ~ 4 min 0.063 mg/L Wine, beer, fruit and fruit juices, soft drinks, vinegar, vegetables, pickles, dairy products (e.g. cheese), meat, fish, bread, bakery products (and baking agents), ketchup, soy sauce, mayonnaise, dressings, paper (and cardboard), tea, pharmaceuticals (e.g. infusion solutions), feed and other materials (e.g. biological cultures, samples etc) Improved method
Cat. No. K-ACETRM Advantages Improved assay format (only two absorbance readings required) End-point reaction (no complex calculations) All reagents stable for > 2 years after preparation PVP incorporated to prevent tannin inhibition Very rapid reaction (~ 4 min) Mega-Calc software tool is available from our website for hassle-free raw data processing Very competitive price (cost per test) Standard included
Method recognition:
Ammonia (Rapid)
UV-method for the determination of Ammonia in foodstuffs, beverages, and other materials Principle: (microbial glutamate dehydrogenase) (1) 2-Oxoglutarate + NADPH + NH4+ L-glutamic acid + NADP+ + H2O Kit size: Method: Reaction time: Detection limit: Application examples: 96 assays Spectrophotometric at 340 nm ~ 3 min 0.07 mg/L Grape juice, wine, fruit juices, soft drinks, dairy products (e.g. milk), dietetic food, soy sauce, eggs and egg products, cheese, meat, processed meat, seafood, bakery products (and baking agents), fertilisers, pharmaceuticals, tobacco, cosmetics, water, Kjeldahl analysis, paper (and cardboard), water and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by MEBAK, and in D
Cat. No. K-AMIAR Advantages Very rapid reaction due to use of uninhibited glutamate dehydrogenase Ideal for both manual and auto-analyser applications Enzyme supplied as stabilised suspension Very competitive price (cost per test) All reagents stable for > 2 years as supplied Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
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Alpha-Amylase (Ceralpha Method)

Colourimetric method for the determination of Alpha-Amylase in foodstuffs, feed and fermentation products Principle: (a-amylase) (1) Blocked-G7- p -nitrophenol + H2O Blocked-GX + G(7-X)- p -nitrophenol (thermostable a-glucosidase) (2) G(7-X)- p -nitrophenol + H2O D-glucose + p -nitrophenol (alkaline solution) (3) p -Nitrophenol phenolate ion (yellow colour) Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 100 / 200 assays Spectrophotometric at 400 nm ~ 20 min 0.05 U/mL Cereal flours, fermentation broths, and other materials AOAC (Method 2002.01), AACC (Method 22.02.01), ICC (Standard No. 303), RACI (Standard Method), and CCFRA (Flour Testing Working Group Method 0018)
Cat. No. K-CERA Advantages Very cost effective All reagents stable for > 2 years after preparation Very specific Simple format Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Beta-Amylase (Betamyl-3 Method)

Colourimetric method for the determination of Beta-Amylase in cereal grains, malt, food, beverages and fermentation products Principle: (b-amylase) (1) G3- b-p -nitrophenol + H2O G2 + G- b-p -nitrophenol (b-glucosidase) (2) G- b-p -nitrophenol + H2O D-glucose + p -nitrophenol (alkaline solution) (3) p -Nitrophenol phenolate ion (yellow colour) Kit size: Method: Reaction time: Detection limit: Application examples: Method recognition: 100 / 200 assays Spectrophotometric at 400 nm ~ 10 min 0.05 U/mL of sample solution Cereal flours, malts, and other materials Modification of RACI (Standard Method)
Cat. No. K-BETA3 Advantages Very cost effective All reagents stable for > 2 years as supplied Only enzymatic kit available Very specific Simple format Rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
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Amylose / Amylopectin
Colourimetric method for the determination of Amylose and Amylopectin in cereals, food and feed Principle: (Con A) (1) Soluble starch (amylose + amylopectin) amylose + amylopectin-Con A (soluble) (precipitate) (a-amylase + amyloglucosidase) (2) Amylose (in solution) + H2O D-glucose (glucose oxidase) (3) D-Glucose + H2O + O2 D-gluconate + H2O2 (peroxidase) (4) H2O2 + p-hydroxybenzoic acid + 4-aminoantipyrine quinoneimine + H2O (a-amylase + amyloglucosidase) (5) Total starch (in solution) + H2O D-glucose Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 100 assays Spectrophotometric at 510 nm ~ 120 min Amylose 5-95 % of total starch content Cereal starches, flours, pure starches and foods Novel method
Cat. No. K-AMYL Advantages Very cost effective (cost per test) All reagents stable for > 12 months after preparation Only enzymatic kit available Accurate and reliable amylose / amylopectin ratio determination Simple format Standard included
Arabinan
UV-method for the determination of Arabinan in plant materials and juices Principle: (endo-arabinanase + a-L-arabinofuranosidase) (1) Arabinan + H2O L-arabinose (galactose mutarotase) (2) a-L-Arabinose b-L-arabinose (b-galactose dehydrogenase) (3) b-L-Arabinose + NAD+ L-arabinonic acid + NADH + H+ Kit size: Method: Reaction time: Detection limit: Application examples: Method recognition: 100 assays Spectrophotometric at 340 nm ~ 10 min 1.3 mg/L Fruit juices and other materials Novel method
Cat. No. K-ARAB Advantages Very rapid reaction due to inclusion of galactose mutarotase (patented technology) Galactose dehydrogenase / galactose mutarotase included in the kit Very cost effective All reagents stable for > 2 years after preparation Only enzymatic kit available Very specific Simple format Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
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L-Arabinose / D-Galactose (Rapid)

UV-method for the determination of L-Arabinose and D-Galactose in hydrolysed plant products Principle: (galactose mutarotase) (1) a-L-Arabinose / a-D-galactose b-L-arabinose / b-D-galactose (b-galactose dehydrogenase) (2) b-L-Arabinose + NAD+ L-arabinonic acid + NADH + H+ (b-galactose dehydrogenase) (3) b-D-Galactose + NAD+ D-galactonic acid + NADH + H+ Kit size: 115 assays Method: Spectrophotometric at 340 nm Reaction time: ~ 5 min Detection limit: 1.3 mg/L Application examples: Analysis of hydrolysates of oligo- and polysaccharides (e.g. arabinan, arabinoxylan, galactan, arabinogalactan), milk, dairy products, foods containing milk (e.g. dietetic foods, bakery products, baby food, chocolate, sweets and ice-cream), food additives (e.g. sweeteners), cosmetics, pharmaceuticals, and other materials (e.g. biological cultures, samples etc) Method recognition: Novel method
Cat. No. K-ARGA Advantages Very rapid reaction due to inclusion of galactose mutarotase (patented technology) Very cost effective All reagents stable for > 2 years after preparation Only enzymatic kit available Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
L-Arginine / Urea / Ammonia (Rapid)

UV-method for the determination of L-Arginine, Urea and Ammonia in grape juice, must and wine Principle: (microbial glutamate dehydrogenase) (1) 2-Oxoglutarate + NADPH + NH4+ L-glutamic acid + NADP+ + H2O (urease) (2) Urea + H2O 2 NH3 + CO2 (arginase) (3) L-Arginine + H2O urea + ornithine Kit size: Method: Reaction time: Detection limit: Application examples: Method recognition: 50 assays of each Spectrophotometric at 340 nm ~ 20 min [ammonia (2 min), urea (6 min), L-arginine (7 min)] 0.07 mg/L (ammonia), 0.13 mg/L (urea), 0.37 mg/L (L-arginine) Grape juice, wine must, wine and other materials (e.g. biological cultures, samples etc) Improved method
Cat. No. K-LARGE Advantages Improved assay format Very rapid reactions due to use of uninhibited glutamate dehydrogenase All enzymes supplied as stabilised suspensions Very competitive price (cost per test) All reagents stable for > 2 years after preparation Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
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L-Ascorbic Acid
Colourimetric method for the determination of L-Ascorbic Acid in foodstuffs, feed, wine and other materials Principle: (5-methylphenazinium methosulphate) (1) L-Ascorbic acid + R-H2 + MTT dehydroascorbate + MTT-formazan + H+ (ascorbic acid oxidase) (2) L-Ascorbic acid + O2 dehydroascorbate + H2O
Cat. No. K-ASCO Advantages Very competitive price (cost per test) All reagents stable for > 6 months after preparation Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Kit size: Method: Reaction time: Detection limit: Application examples:
Method recognition:
40 assays Spectrophotometric at 578 nm ~ 8 min 0.175 mg/L Wine, beer, fruit juices, soft drinks, jam, milk, dairy products (e.g. cheese), dietetic foods, baby foods, processed meat, baking additives, fruit and vegetables (e.g. tomato and potato), pharmaceuticals, feed and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by MEBAK
L-Asparagine / L-Glutamine / Ammonia (Rapid)

UV-method for the determination of L-Asparagine, L-Glutamine and Ammonia in potatoes, foodstuffs and cell culture media Principle: (glutaminase) (1) L-Glutamine + H2O L-glutamate + NH4+ (microbial glutamate dehydrogenase) (2) NH4 + 2-Oxoglutarate + NADPH L-glutamate + NADP+ + H2O
+
Cat. No. K-ASNAM Advantages Very rapid reaction due to use of uninhibited glutamate dehydrogenase All enzymes supplied as stabilised suspensions Only kit available Very cost effective All reagents stable for > 2 years after preparation Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
(asparaginase) (3) L-Asparagine + H2O L-aspartate + NH4+ Kit size: Method: Reaction time: Detection limit: Application examples: Method recognition: 50 assays of each Spectrophotometric at 340 nm ~ 20 min 0.5 mg/L (L-asparagine) 0.54 mg/L (L-glutamine) 0.06 mg/L (ammonia) Potatoes, potato products, vegetables, cereals and other materials (e.g. biological cultures, samples etc) Novel method
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Aspartame
UV-method for the determination of Aspartame (and breakdown products) in foodstuffs, beverages, and other materials Principle: (pH 12.5) (1) Asp-Phe-O-Me Asp-Phe + MeOH (dipeptidase M) (2) Asp-Phe + H2O L-aspartate + L-phenylalanine (glutamate-oxaloacetate transaminase) (3) L-Aspartate + 2-oxoglutarate L-glutamate + oxaloacetate (L-malate dehydrogenase) (4) Oxaloacetate + NADH + H+ L-malate + NAD+ Kit size: Method: Reaction time: Detection limit: Application examples: 50 assays Spectrophotometric at 340 nm ~ 5 min 0.57 mg/L Soft drinks, artificial sweeteners, candies, mints, chewing gum, dietetic products, jam, chocolate and other materials Novel method
Cat. No. K-ASPTM Advantages Very cost effective All reagents stable for > 12 months after preparation Only enzymatic kit available Measures aspartame and breakdown products (L-aspartate and aspartame acid) Very specific Very rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
Available Carbohydrates / Dietary Fibre

An integrated procedure for the measurement of Available Carbohydrates and Dietary Fibre in cereal products, fruit and vegetables and food products
Cat. No. K-ACHDF Advantages Very cost effective All reagents stable for > 2 years after preparation High purity / standardised enzymes employed Only kit available Mega-Calc software tool is available from our website for hassle-free raw data processing Simple format
Principle (Dietary Fibre):

(a-amylase + amyloglucosidase) (1) Starch + H2O D-Glucose (protease) (2) Protein + H2O peptides (3) Dietary fibre determined gravimetrically following alcohol precipitation
Principle (Available Carbohydrates):

(sucrase / maltase + -galactosidase) (4) Sucrose, maltose and lactose D-glucose + D-fructose + D-galactose (PGI, hexokinase and glucose-6-phosphate dehydrogenase) (5) D-Glucose + D-fructose + ATP + NADP+ gluconate-6-phosphate + + NADPH + ADP + H+ Kit size: Application examples: Method recognition: 100 assays Food ingredients, food products and other materials Dietary Fibre - AOAC (Methods 985.29, 991.42, 991.43 and 993.19) and AACC (Methods 32-05.01, 32-07.01 and 32-21.01)
22
Citric Acid
UV-method for the determination of Citric Acid in foods, beverages and other materials Principle: (citrate lyase) (1) Citrate oxaloacetate + acetate (L-malate dehydrogenase) (2) Oxaloacetate + NADH + H+ L-malate + NAD+ (D-lactate dehydrogenase) (3) Pyruvate + NADH + H+ D-lactate + NAD+ Kit size: Method: Reaction time: Detection limit: Application examples: 72 assays Spectrophotometric at 340 nm ~ 5 min 0.921 mg/L Grape juice, wine, beer, fruit juices, soft drinks, tea, dairy products (e.g. cheese), meat, processed meat, vegetable and fruit products, bakery products, paper, pharmaceuticals, cosmetics and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by MEBAK, OIV, EU, ISO2963, AOAC and IFU22
Cat. No. K-CITR Advantages Reconstituted citrate lyase stable for 4 weeks at 4C / 6 months at -20C Buffer / cofactor / enzyme tablets for efficient use of kit components PVP incorporated to prevent tannin inhibition Ideal for both manual and auto-analyser applications Very competitive price (cost per test) Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
(Note: If the enzyme oxaloacetate decarboxylase is present in the sample, some of the oxaloacetate product is converted to pyruvate. Therefore, to ensure citric acid is measured quantitatively, D-lactate dehydrogenase (D-LDH) is employed to efficiently convert any pyruvate produced into D-lactate and NAD+).
Ethanol
UV-method for the determination of Ethanol in foodstuffs, beverages, and other materials Principle: (alcohol dehydrogenase) (1) Ethanol + NAD+ acetaldehyde + NADH + H+ (aldehyde dehydrogenase) (2) Acetaldehyde + NAD + + H2O acetic acid + NADH + H+ Kit size: Method: Reaction time: Detection limit: Application examples: 60 assays Spectrophotometric at 340 nm ~ 5 min 0.093 mg/L Wine, beer, cider, alcoholic fruit juices, spirits, liqueurs, low-alcoholic / non-alcoholic beverages, pickles, fruit and fruit juice, chocolate products, vinegar, jam, bread and bakery products, honey, soy sauce, dairy products, cosmetics, pharmaceuticals and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by IFU, EBC, MEBAK, ASBC, and in D, CH, A, and F
Cat. No. K-ETOH Advantages Simple format aldehyde dehydrogenase supplied as stable suspension Very competitive price (cost per test) All reagents stable for > 2 years after preparation Rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
23
Total Dietary Fibre

For the determination of Total Dietary Fibre in cereal products, foodstuffs, feeds and other materials Principle: (a-amylase + amyloglucosidase) (1) Starch + H2O D-glucose (protease) (2) Protein + H2O peptides (3) Dietary fibre determined gravimetrically following alcohol precipitation (4) Ash and residual protein determined on DF residues and subtracted
Cat. No. K-TDFR Advantages Very competitive price (cost per test) All reagents stable for > 2 years High purity / standardised enzymes employed Mega-Calc software tool is available from our website for hassle-free raw data processing Simple format
Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition:
200 assays Hydrolysis / removal of non-dietary fibre components ~ 100 min 0.5-100 % of sample weight Food ingredients, food products and other materials AOAC (Methods 985.29, 991.42, 991.43 and 993.19) and AACC (Methods 32-05.01, 32-07.01 and 32-21.01)
Total Dietary Fibre (Integrated)

For the determination of Total Dietary Fibre in cereal products, foodstuffs, feeds and other materials. CODEX Type I method (2011) Principle: (Pancreatic a-amylase + amyloglucosidase) (1) Non-resistant starch + H2O D-glucose (protease) (2) Protein + H2O peptides (3) IDF (including resistant starch) and alcohol precipitated soluble DF (SDFP) determined gravimetrically (4) Alcohol soluble DF (SDFS) determined by HPLC (5) Ash and residual protein determined on DF residues and subtracted Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 100 assays Hydrolysis / removal of non-dietary fibre components ~ 3 hr work (over 2 days) 0.5-100 % of sample weight Food ingredients, food products and other materials AOAC (Methods 2009.01; 2011.xx) AACCI (Method 32- 41.01) CODEX Type 1 method (2011)
Cat. No. K-INTDF Advantages The only method that is consistent with the CODEX Alimentarius definition of dietary fibre High purity / standardised enzymes employed All reagents stable for > 2 years Mega-Calc software tool is available from our website for hassle-free raw data processing Very competitive price (cost per test)
24
Formic Acid
UV-method for the determination of Formic Acid in foods, beverages and other materials Principle: (formate dehydrogenase) (1) Formic acid + NAD+ CO2 + NADH + H+ Kit size: Method: Reaction time: Detection limit: Application examples: 25 assays Spectrophotometric at 340 nm ~ 12 min 0.0932 mg/L Wine, fruit juices, pickles, vinegar, jam, bakery products, honey, fish, meat and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by MEBAK and in D and CH
Cat. No. K-FORM Advantages No wasted formate dehydrogenase solution (stable suspension supplied) Pyrazole incorporated to prevent alcohol dehydrogenase interference Very competitive price (cost per test) All reagents stable for > 2 years after preparation Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
Fructan (Hexokinase format)

UV-method for the determination of Fructan in foodstuffs, beverages and other materials Principle: (sucrase + maltase) (1) Sucrose + maltosaccharides + H2O D-glucose + D-fructose (exo-inulinase + endo-inulinase) (2) Fructan + H2O D-glucose + D-fructose (hexokinase) (3) D-Glucose + D-fructose + ATP G-6-P + F-6-P + ADP (glucose-6-phosphate dehydrogenase) (4) G-6-P + NADP+ gluconate-6-phosphate + NADPH + H+ (phosphoglucose isomerase) (5) F-6-P G-6-P Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 50 assays Spectrophotometric at 340 nm ~ 90 min 1-100 % of sample weight Flours, plant materials (e.g. onion), food products and other materials This method is a modification of AOAC Method 999.03 and AACC Method 32-32.01
Cat. No. K-FRUCHK Advantages Very cost effective All reagents stable for > 12 months after preparation Fructan kits are available only from Megazyme Simple format Mega-Calc software tool is available from our website for hassle-free raw data processing Standards included
25
Fructan (PAHBAH format)

Colourimetric method for the determination of Fructan in plant products, foodstuffs and other materials Principle: (sucrase) (1) Sucrose + H2O D-glucose + D-fructose (b-amylase + maltase + pullulanase) (2) Starch + maltosaccharides + H2O D-glucose (borohydride) (3) D-Glucose + D-fructose D-sorbitol + D-mannitol (non-reducing) (exo-inulinase + endo-inulinase) (4) Fructan + H2O D-glucose + D-fructose (100C, 6 min) (5) D-Glucose + D-fructose + PAHBAH PAHBAH colour complex Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 100 assays Spectrophotometric at 410 nm ~ 90 min 1-100 % of sample weight Flours, plant materials (e.g. onion), food products and other materials AOAC (Method 999.03) and AACC (Method 32-32)
Cat. No. K-FRUC Advantages Very cost effective All kit reagents stable for > 2 years after preparation Unaffected by high sucrose / reducing sugar concentrations Fructan kits are only available from Megazyme Simple format Mega-Calc software tool is available from our website for hassle-free raw data processing Standards included
D-Fructose / D-Glucose
UV-method for the determination of D-Fructose and D-Glucose in foodstuffs, beverages, and other materials Principle: (hexokinase) (1) D-Glucose + ATP G-6-P + ADP (hexokinase) (2) D-Fructose + ATP F-6-P + ADP (glucose-6-phosphate dehydrogenase) (3) G-6-P + NADP+ gluconate-6-phosphate + NADPH + H+ (phosphoglucose isomerase) (4) F-6-P G-6-P Kit size: Method: Reaction time: Detection limit: Application examples: 110 manual assays or 254 mL of prepared reagent (R1 + R2) Spectrophotometric at 340 nm ~ 13 min 0.66 mg/L Wine, beer, fruit juices, soft drinks, milk, jam, honey, dietetic foods, bread, bakery products, candies, desserts, confectionery, ice-cream, fruit and vegetables, condiments, tobacco, cosmetics, pharmaceuticals, paper and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by AOAC, EN, NEN, NF, DIN, GOST, OIV, IFU, AIJN, MEBAK, IOCCC, and in D, CH, A, and I
Cat. No. K-FRUGL Advantages PVP incorporated to prevent tannin inhibition Ideal for both manual and auto-analyser applications (excellent on-machine stability) Validated by the University of Wine, Suze la Rousse, France Very competitive price (cost per test) All reagents stable for > 2 years after preparation (manual analysis applications) Rapid reaction at either 25 or 37C Mega-Calc software tool is available from our website for hassle-free raw data processing Standards included
Method recognition:
26
D-Fructose/D-Glucose Liquid Ready Reagents

UV-method suitable for auto-analyser and microplate formats for the determination of D-Fructose and D-Glucose in foodstuffs, beverages, and other materials Principle: (hexokinase) (1) D-Glucose + ATP G-6-P + ADP (hexokinase) (2) D-Fructose + ATP F-6-P + ADP (glucose-6-phosphate dehydrogenase) (3) G-6-P + NADP+ gluconate-6-phosphate + NADPH + H+ (phosphoglucose isomerase) (4) F-6-P G-6-P Kit size: Method: Reaction time: Detection limit: Application examples: 1100 assays (auto-analyser format) Spectrophotometric at 340 nm ~ 13 min 133 mg/L (recommended format) Wine, beer, fruit juices, soft drinks, milk, jam, honey, dietetic foods, bread, bakery products, candies, desserts, confectionery, ice-cream, fruit and vegetables, condiments, tobacco, cosmetics, pharmaceuticals, paper and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by AOAC, EN, NEN, NF, DIN, GOST, OIV, IFU, AIJN, MEBAK, IOCCC, and in D, CH, A, and I
Cat. No. K-FRGLQR Advantages PVP incorporated to prevent tannin inhibition Ready to use liquid stable formulation Very competitive price (cost per test) All reagents stable for > 2 years Very rapid reaction (~ 13 min) Standard included
Method recognition:
D-Fructose / D-Glucose (MegaQuant format)

Simple colourimetric method for the determination of D-Fructose and D-Glucose in foodstuffs, beverages, and other materials Principle: (hexokinase) (1) D-Glucose + ATP G-6-P + ADP (hexokinase) (2) D-Fructose + ATP F-6-P + ADP (phosphoglucose isomerase) (3) F-6-P G-6-P (glucose-6-phosphate dehydrogenase) (4) G-6-P + NADP+ gluconate-6-phosphate + NADPH + H+ (diaphorase) (5) INT + NADPH + H+ NADP+ + INT-formazan Kit size: 60 assays Method: Spectrophotometric at 505 nm Reaction time: ~ 10 min Detection limit: 15.4 mg/L Application examples: Grape juice / must, wine, beer, fruit juices, soft drinks, milk, jam, honey, dietetic foods, bread, bakery products, candies, desserts, confectionery, ice-cream, fruit and vegetables, condiments, tobacco, cosmetics, pharmaceuticals, paper and other materials (e.g. biological cultures, samples etc) Method recognition: Novel method
Cat. No. K-FRGLMQ Advantages Novel product, patented technology Spectrophotometer / laboratory expertise not required Highly stable reagents (at least three seasons use) Very competitive price (cost per test) Very simple procedure Rapid reaction time (~ 10 min) Standard included
27
L-Fucose
UV-method for the determination of L-Fucose in plant material, polysaccharides, pharmaceuticals and other materials Principle: (L-fucose dehydrogenase) (1) L-Fucose + NADP+ L-fucono-1,5-lactone + NADPH + H+ Kit size: Method: Reaction time: Detection limit: Application examples: 100 assays Spectrophotometric at 340 nm ~ 10 min 15.4 mg/L L-Fucose is present as the main component in fucoidan (a marine polysaccharide), foods, pharmaceuticals and other materials (e.g. biological samples etc.) Novel method
Cat. No. K-FUCOSE Advantages Very cost effective All reagents stable for > 2 years after preparation Only enzymatic kit available Simple format Rapid reaction time (~ 10 min) Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
Galactomannan
UV-method for the determination of Galactomannan in legume seeds, foodstuffs and plant products Principle: (b-mannanase) (1) Galactomannan + H2O galactomanno-oligomers (b-mannanase + a-galactosidase) (2) Galactomanno-oligomers + H2O D-galactose + manno-oligomers (b-galactose dehydrogenase) (3) D-Galactose + NAD+ D-galactonic acid + NADH + H+ Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 100 assays Spectrophotometric at 340 nm ~ 80 min 1-100 % of sample weight Seeds, milling fractions and food ingredients Novel method
Cat. No. K-GALM Advantages Galactose dehydrogenase now included in the kit Very cost effective All reagents stable for > 2 years after preparation Only enzymatic kit available Simple format Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
28
Beta-Glucan (Mixed linkage)

Colourimetric method for the determination of Beta-Glucan in cereal grains, feed, foodstuffs, beverages, and other materials Principle: (lichenase) (1) b-Glucan + H2O b-gluco-oligosaccharides (b-glucosidase) (2) b-Gluco-oligosaccharides + H2O D-glucose (glucose oxidase) (3) D-Glucose + H2O + O2 D-gluconate + H2O2 (peroxidase) (4) 2H2O2 + p-hydroxybenzoic acid + 4-aminoantipyrine quinoneimine + 4H2O Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 100 assays Spectrophotometric at 510 nm ~ 100 min 0.5-100 % of sample weight Oats, barley, malt, wort, beer, food and other materials AOAC (Method 995.16), AACC (Method 32-23.01), EBC (Methods 3.11.1, 4.16.1 and 8.11.1), ICC (Standard No. 166), and RACI (Standard Method)
Cat. No. K-BGLU Advantages Very cost effective All reagents stable for > 2 years as supplied Only enzymatic kit available Very specific Simple format Mega-Calc software tool is available from our website for hassle-free raw data processing Standards included
Beta-Glucan (Yeast and mushroom)

Colourimetric method for the determination of Yeast and Mushroom BetaGlucan in yeast, mushroom, foodstuffs and other materials Principle: (conc. HCl, 30 C, 45 min) (1) 1,3:1,6- b-Glucan + 1,3- b-glucan + a-glucan + H2O soluble glucan (1.3 M HCl, 100oC, 2 h) (2) Soluble glucan + H2O D-glucose + laminarisaccharides (trace) (exo-1,3-b-glucanase + b-glucosidase) (3) Laminarisaccharides + H2O D-glucose (glucose oxidase) (4) D-Glucose + H2O + O2 D-gluconate + H2O2 (peroxidase) (5) 2H2O2 + p-hydroxybenzoic acid + 4-aminoantipyrine quinoneimine + 4H2O (amyloglucosidase) (6) a-Glucan + H2O D-glucose Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 100 assays Spectrophotometric at 510 nm ~ 100 min 1-100 % of sample weight Yeast preparations, mushroom preparations, and other materials Novel method
o
Cat. No. K-YBGL Advantages Very cost effective All reagents stable for > 12 months after preparation Only enzymatic kit available Simple format Mega-Calc software tool is available from our website for hassle-free raw data processing Standards included
29
Beta-Glucan (Yeast-Enzymatic)
Colourimetric method for the enzymatic determination of yeast Beta-Glucan and also (1-3)-Beta Glucans. Principle: (KOH, 4 C, 30 min) (1) 1,3:1,6- b-Glucan + 1,3- b-glucan + H2O soluble glucan (Glucazyme, 40 C, 16 h) (2) Soluble glucan + H2O D-glucose (glucose oxidase) (3) D-Glucose + H2O + O2 D-gluconate + H2O2 (peroxidase) (4) 2H2O2 + p-hydroxybenzoic acid + 4-aminoantipyrine quinoneimine + 4H2O Kit size: Method: Reaction time: Detection limit: Application examples: Method recognition: 40 assays Spectrophotometric at 510 nm ~ 100 min 1-100 % of sample weight Yeast preparations and other materials Novel method
o o
Cat. No. K-EBHLG Advantages Very competitive price (cost per test) All reagents stable for > 12 months after preparation Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Beta-Glucanase (Malt and microbial)

Colourimetric method for the determination of Beta-Glucanase in malt, foodstuffs and fermentation products Principle: (b-glucanase) (1) Azo-Barley b-glucan (polymer) Azo-barley b-glucan (fragments) (2) Add alcohol; centrifuge to remove polymeric Azo-barley b-glucan (3) Measure the absorbance of the supernatant solution Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 100 assays Spectrophotometric at 590 nm ~ 30 min 100 U/kg of malt Malt extracts, wort, beer and other materials RACI (Standard Method)
Cat. No. K-MBGL Advantages Very cost effective All reagents stable for > 2 years during use Only kit available Very specific Simple format Standard included
30
Glucomannan
UV-method for the determination of Glucomannan in plant products, foodstuffs and other materials Principle: (b-mannanase) (1) Ac-Glucomannan + H2O Ac-glucomanno-oligomers (pH 12.5) (2) Ac-Glucomanno-oligomers + H2O glucomanno-oligomers + acetate (b-glucosidase + b-mannosidase) (3) Glucomanno-oligomers + H2O D-glucose + D-mannose (hexokinase) (4) D-glucose + D-mannose + ATP G-6-P + M-6-P + ADP (glucose-6-phosphate dehydrogenase) (5) G-6-P + NADP+ gluconate-6-phosphate + NADPH + H+ (phosphomannose isomerase) (phosphoglucose isomerase) (6) M-6-P F-6-P G-6-P Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 50 assays Spectrophotometric at 340 nm 120 min 1-100 % of sample weight Jelly sweets, cosmetics, food gums and other materials Novel method
Cat. No. K-GLUM Advantages Very cost effective Only enzymatic kit available Simple format All reagents stable for > 2 years after preparation Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
D-Gluconic Acid / D-Glucono--lactone

UV-method for the determination of D-Gluconic Acid and D-Glucono- lactone in foodstuffs, beverages, and other materials Principle: (gluconate kinase) (1) D-Gluconate + ATP gluconate-6-phosphate + ADP (gluconate-6-phosphate dehydrogenase) (2) Gluconate-6-phosphate + NADP+ ribulose-5-phosphate + NADPH + CO2 + H+ (pH 11) (3) D-Glucono- -lactone + H2O D-gluconate Kit size: Method: Reaction time: Detection limit: Application examples: 60 assays Spectrophotometric at 340 nm ~ 6 min 0.5 mg/L Wine, meat, processed meat (e.g. additives), fruit juice, dairy products, pharmaceuticals, paper and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by ISO, DIN, GOST, and in D and CH
Cat. No. K-GATE
Advantages All reagents stable for > 2 years after preparation Very competitive price (cost per test) Very rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
31
D-Glucosamine (plus Glucosamine-Sulphate and -Acetate)

UV-method for the determination of D-Glucosamine, D-Glucosamine sulphate and N -Acetyl Glucosamine in food supplements, foodstuffs, beverages and other materials Principle: (desulphation) (1) Glucosamine sulphate D-glucosamone + sulphate (deacetylation) (2) N -Acetyl Glucosamine D-glucosamone + acetate (hexokinase) (3) D-Glucosamine + ATP D-glucosamine-6-P + ATP (glucosamine 6-phosphate deaminase) (4) D-Glucosamine-6-P + H2O D-fructose-6-P + NH4+ (phosphoglucose isomerase) (5) F-6-P G-6-P (glucose-6-phosphate dehydrogenase) (6) G-6-P + NADP+ gluconate-6-phosphate + NADPH + H+ Kit size: Method: Reaction time: Detection limit: Application examples: Method recognition: 50 assays Spectrophotometric at 340 nm ~ 8 min 1.33 mg/L Food supplements, food products and beverages Novel method
Cat. No. K-GAMINE
Advantages Novel product with simple format All reagents stable for > 2 years after preparation All enzymes supplied as stable suspensions Very rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
D-Glucose (GOPOD format)

Colourimetric method for the determination of D-Glucose in foodstuffs, beverages, and other materials Principle: (glucose oxidase) (1) D-Glucose + H2O + O2 D-gluconate + H2O2 (peroxidase) (2) 2H2O2 + p-hydroxybenzoic acid + 4-aminoantipyrine quinoneimine + 4H2O Kit size: Method: Reaction time: Detection limit: Application examples: 660 assays Spectrophotometric at 510 nm ~ 20 min 100 mg/L Wine, beer, fruit juices, soft drinks, milk, jam, dietetic foods, bakery products, candies, fruit and vegetables, tobacco, cosmetics, pharmaceuticals, feed, paper and other materials (e.g. biological cultures, samples etc) Widely used and accepted in clinical chemistry and food analysis
Cat. No. K-GLUC Advantages All reagents stable for > 12 months after preparation Very competitive price (cost per test) Simple format Standard included
Method recognition:
32
D-Glucose (Hexokinase format)

UV-method for the determination of D-Glucose in foodstuffs, beverages, and other materials Principle: (hexokinase) (1) D-Glucose + ATP G-6-P + ADP (glucose-6-phosphate dehydrogenase) (2) G-6-P + NADP+ gluconate-6-phosphate + NADPH + H+ Kit size: Method: Reaction time: Detection limit: Application examples: 110 (K-GLUHKR) or 220 (K-GLUHKL) assays Spectrophotometric at 340 nm ~ 5 min 0.66 mg/L Wine, beer, fruit juices, soft drinks, milk, jam, dietetic foods, bakery products, candies, fruit and vegetables, tobacco, cosmetics, pharmaceuticals (e.g. infusions), feed, paper (and cardboard) and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by AOAC, EN, NEN, NF, DIN, GOST, OIV, IFU, AIJN, MEBAK, and in D, CH, A, and I
Cat. No. K-GLUHKR/L Advantages Very competitive price (cost per test) All reagents stable for > 2 years after preparation Rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
Glucose Oxidase
Colourimetric method for the determination of Glucose Oxidase in foodstuffs and fermentation products Principle: (glucose oxidase) (1) D-Glucose + H2O + O2 D-glucono- d-lactone + H2O2 (peroxidase) (2) 2H2O2 + p-hydroxybenzoic acid + 4-aminoantipyrine quinoneimine + 4H2O Kit size: Method: Reaction time: Detection limit: Application examples: Method recognition: 200 assays Spectrophotometric at 510 nm ~ 20 min 10 U/L Enzyme preparations, and other materials (e.g. biological cultures, samples etc) Novel method
Cat. No. K-GLOX Advantages Very competitive price (cost per test) All reagents stable for > 12 months after preparation Simple format Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
33
D-Glucuronic Acid / D-Galacturonic Acid

UV-method for the determination of D-Glucuronic Acid or D-Galacturonic Acid in hydrolysates of plant material and polysaccharides and other materials Principle: (Uronate dehydrogenase; UDH) (1) D-Glucuronic acid + NAD+ + H2O D-glucarate + NADH + H+ (Uronate dehydrogenase; UDH) (2) D-Galacturonic acid + NAD+ + H2O D-galactarate + NADH + H+ Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 100 assays Spectrophotometric at 340 nm ~ 10 min at 25C or ~ 5 min at 37C ~ 17 mg/L Hydrolysates of plant material and polysaccharides and other materials Novel method
Cat. No. K-URONIC Advantages Very cost effective All reagents stable for > 2 years during use Only test kit available Simple format Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Alpha-Glucuronidase
UV-method or the measurment of Alpha-D-Glucuronidase in various enzyme preparations
Cat. No. K-AGLUA Advantages Very competitive price (cost per test) All reagents stable for > 2 years as supplied Simple format Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
(a-D-glucuronidase) (1) Aldouronic acid (tri:tetra:penta) + H O b-(1,4)-D-xylo-oligosaccharides + D-glucuronic acid

2
Principle:
(uronate dehydrogenase; UDH) (2) D-Glucuronic acid + NAD+ + H O D-glucarate + NADH + H+

2
Kit size: Method: Reaction time: Detection limit: Application examples: Method recognition:
50 assays Spectrophotometric at 340 nm ~ 25 min 17 mU/mL Enzyme preparations and other materials Novel method
34
L-Glutamic Acid
Colourimetric method for the determination of L-Glutamic Acid (Monosodium Glutamate; MSG) in foodstuffs and other materials Principle: (beef liver glutamate dehydrogenase) (1) L-Glutamic acid + NAD+ + H2O 2-oxoglutarate + NADH + NH4+ (diaphorase) (2) INT + NADH + H+ NAD+ + INT-formazan Kit size: Method: Reaction time: Detection limit: Application examples: 60 assays Spectrophotometric at 492 nm ~ 9 min 0.21 mg/L Fruit and vegetables (e.g. tomato), processed fruit and vegetables (e.g. tomato puree / juice, ketchup, soy sauce), condiments, processed meat products (e.g. extracts, bouillon and sausages), soup, pharmaceuticals and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by ISO, GOST, NMKL, and in D, CH, and B
Cat. No. K-GLUT Advantages Very competitive price (cost per test) All reagents stable for > 2 years after preparation Glutamate dehydrogenase solution stable at -20C No wasted diaphorase solution (stable suspension supplied) Rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
L-Glutamine / Ammonia (Rapid)

UV-method for the determination of L-Glutamine and Ammonia in cell culture media, foodstuffs and other materials Principle: (glutaminase) (1) L-Glutamine + H2O L-glutamate + NH4+ (microbial glutamate dehydrogenase) (2) NH4+ + 2-Oxoglutarate + NADPH L-glutamate + NADP+ + H2O Kit size: Method: Reaction time: Detection limit: Application examples: 50 assays of each Spectrophotometric at 340 nm ~ 15 min 0.54 mg/L (L-glutamine) 0.06 mg/L (ammonia) Cell culture media and cultures, dietary supplements, vegetables and other materials (e.g. biological samples etc) Novel method
Cat. No. K-GLNAM Advantages Very rapid reaction due to use of high activity glutaminase and uninhibited glutamate dehydrogenase All enzymes supplied as stabilised suspensions Only enzymatic kit available Very cost effective All reagents stable for > 2 years after preparation Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
35
Glycerol
UV-method for the determination of Glycerol in foodstuffs, beverages, and other materials Principle: (glycerokinase) (1) Glycerol + ATP L-glycerol-3-phosphate + ADP (pyruvate kinase) (2) ADP + PEP ATP + pyruvate (L-lactate dehydrogenase) (3) Pyruvate + NADH + H+ L-lactic acid + NAD+ Kit size: Method: Reaction time: Detection limit: Application examples: 70 assays Spectrophotometric at 340 nm ~ 5 min 0.34 mg/L Wine (and grape juice), beer, spirits, vinegar, marzipan, fruit juices, soft drinks, toothpaste, honey, tobacco, paper (and cardboard), cosmetics, pharmaceuticals, soap and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by OIV, MEBAK, and in D and CH
Cat. No. K-GCROL Advantages Novel tablet format for increased stability Very competitive price (cost per test) All reagents stable for > 2 years as supplied Very rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
Glycerol (ADP-GK format)

UV-method for the determination of Glycerol in foodstuffs, beverages, and other materials Principle: (glycerokinase) (1) Glycerol + ATP L-glycerol-3-phosphate + ADP (ADP-GK) (2) ADP + D-glucose G-6-P + AMP (glucose-6-phosphate dehydrogenase) (3) G-6-P + NAD+ gluconate-6-phosphate + NADH + H+ Kit size: Method: Reaction time: Detection limit: Application examples: 70 assays Spectrophotometric at 340 nm ~ 7 min 0.37 mg/L Wine (and grape juice), beer, spirits, vinegar, marzipan, fruit juices, soft drinks, toothpaste, honey, tobacco, paper (and cardboard), cosmetics, pharmaceuticals, soap and other materials (e.g. biological cultures, samples etc) Novel method
Cat. No. K-GCROLGK Advantages Novel tablet format for increased stability Very competitive price (cost per test) All reagents stable for > 2 years as supplied Very rapid reaction Positive reaction (assay proceeds with an increase in absorbance) Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
36
D-3-Hydroxybutyric Acid
Colourimetric method for the determination of D-3-Hydroxybutyric Acid in foodstuffs Principle: (3-hydroxybutyrate dehydrogenase) (1) D-3-Hydroxybutyrate + NAD+ acetoacetate + NADH + H+ (diaphorase) (2) INT + NADH + H+ NAD+ + INT-formazan Kit size: Method: Reaction time: Detection limit: Application examples: Method recognition: 60 assays Spectrophotometric at 492 nm ~ 3 min 0.20 mg/L Egg, egg products (e.g. egg powder) and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by CEC, and in D
Cat. No. K-HDBA Advantages Very competitive price (cost per test) All reagents stable for > 2 years after preparation Very rapid reaction (~ 3 min) No wasted diaphorase solution (stable suspension supplied) Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
myo-Inositol
Colourimetric method for the determination of myo -Inositol in various sample matrices Principle: (myo-inositol dehydrogenase) (1) myo-Inositol + NAD+ 2,4,6/3,5-pentahydroxycyclohexanone + NADH + H+ (diaphorase) (2) INT + NADH + H+ NAD+ + INT-formazan Kit size: Method: Reaction time: Detection limit: Application examples: Method recognition: 50 assays Spectrophotometric at 492 nm ~ 10 min 0.8 mg/L Animal feeds, food, baby milk formulation and other materials Novel method
Cat. No. K-INOSL Advantages Very cost effective Reagents stable for > 2 years after preparation Only enzymatic kit available Rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
37
D-Isocitric Acid
UV-method for the determination of D-Isocitric Acid in foodstuffs Principle: (isocitrate dehydrogenase) (1) D-Isocitric acid + NADP+ 2-oxoglutarate + CO2 + NADPH + H+ (pH 9-10) (2) D-Isocitric acid ester + H2O D-isocitric acid + alcohol (pH 9-10) (3) D-Isocitric acid lactone + H2O D-isocitric acid Kit size: Method: Reaction time: Detection limit: Application examples: Method recognition: 100 assays Spectrophotometric at 340 nm ~ 3 min 0.35 mg/L Fruit juices, fruit products, soft drinks and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by EN, NEN, NF, DIN, GOST, IFU, AIJN, and in D, E, and CH
Cat. No. K-ISOC Advantages Very competitive price (cost per test) All reagents stable for > 2 years after preparation No wasted isocitrate dehydrogenase solution (stable suspension supplied) Very rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
D-Lactic Acid
UV-method for the determination of D-Lactic Acid in foodstuffs, beverages, and other materials Principle: (D-lactate dehydrogenase) (1) D-Lactic acid + NAD+ pyruvate + NADH + H+ (glutamate-pyruvate transaminase) (2) Pyruvate + D-glutamate D-alanine + 2-oxoglutarate Kit size: Method: Reaction time: Detection limit: Application examples: 50 assays Spectrophotometric at 340 nm ~ 5 min 0.21 mg/L Wine, soft drinks, milk, dairy products (e.g. cream, milk / whey powder, cheese, condensed milk and yogurt), foods containing milk (e.g. dietetic foods, bakery products, baby food, chocolate, sweets and ice-cream), vinegar, fruit and vegetables, processed fruit and vegetables, meat products, food additives, paper (and cardboard), cosmetics, pharmaceuticals and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by DIN, GOST, IDF, EEC, EN, ISO, OIV, IFU, AIJN, MEBAK, and in D, NL, CH, and I
Cat. No. K-DATE Advantages Very rapid reaction with most samples (~ 5 min) Very competitive price (cost per test) All reagents stable for > 2 years after preparation Mega-Calc software tool is available from our website for hassle-free raw data processing Standards included
Method recognition:
38
D-/L-Lactic Acid
UV-method for the determination of D-/L-Lactic Acid in foodstuffs, beverages, and other materials Principle: (D-lactate dehydrogenase) (1) D-Lactic acid + NAD+ pyruvate + NADH + H+ (L-lactate dehydrogenase) (2) L-Lactic acid + NAD+ pyruvate + NADH + H+ (glutamate-pyruvate transaminase) (3) Pyruvate + D-glutamate D-alanine + 2-oxoglutarate 50 assays of each Kit size: Method: Spectrophotometric at 340 nm Reaction time: ~ 10 min (L-lactic acid) and ~ 5 min (D-lactic acid) Detection limit: 0.21 mg/L Application examples: Wine, soft drinks, milk, dairy products, foods containing milk (e.g. dietetic foods, bakery products, baby food, chocolate, sweets and ice-cream), vinegar, fruit and vegetables, processed fruit and vegetables, meat products, food additives, paper (and cardboard), cosmetics, pharmaceuticals and other materials (e.g. biological cultures, samples etc) Method recognition: Methods based on this principle have been accepted by DIN, GOST, IDF, EEC, EN, ISO, OIV, IFU, AIJN, MEBAK, and in D, NL, CH, and I
Cat. No. K-DLATE Advantages Rapid total analysis time (concurrent / flexible Dand L-lactic acid reaction format) D-lactate dehydrogenase reaction very rapid with most samples (~ 5 min) Very competitive price (cost per test) All reagents stable for > 2 years after preparation Mega-Calc software tool is available from our website for hassle-free raw data processing Standards included
L-Lactic Acid
UV-method for the determination of L-Lactic Acid in foodstuffs, beverages and other materials Principle: (L-lactate dehydrogenase) (1) L-Lactic acid + NAD+ pyruvate + NADH + H+ (glutamate-pyruvate transaminase) (2) Pyruvate + D-glutamate D-alanine + 2-oxoglutarate Kit size: Method: Reaction time: Detection limit: Application examples: 50 assays Spectrophotometric at 340 nm ~ 10 min 0.21 mg/L Wine, beer, soft drinks, milk, dairy products (e.g. cream, milk / whey powder, cheese, condensed milk and yogurt), foods containing milk (e.g. dietetic foods, bakery products, baby food, chocolate, sweets and ice-cream), egg, egg products (e.g. egg powder), baking additives, vinegar, fruit and vegetables, processed fruit and vegetables (e.g. tomatoes), meat products, food additives, feed, paper (and cardboard), cosmetics, pharmaceuticals and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by DIN, GOST, IDF, EEC, EN, ISO, OIV, IFU, AIJN, MEBAK, and in D, NL, CH, and I
Cat. No. K-LATE Advantages Ideal for both manual and auto-analyser applications Very competitive price (cost per test) All reagents stable for > 2 years after preparation Rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
39
Lactose / D-Galactose (Rapid)

UV-method for the determination of Lactose and D-Galactose in foodstuffs, beverages and other materials Principle: (b-galactosidase) (1) Lactose + H2O b-D-galactose + D-glucose (galactose mutarotase) (2) a-D-Galactose b-D-galactose (b-galactose dehydrogenase) (3) b-D-Galactose + NAD+ D-galactonic acid + NADH + H+ Kit size: Method: Reaction time: Detection limit: Application examples: 115 assays Spectrophotometric at 340 nm ~ 15 min 2.96 mg/L (lactose) Milk, dairy products (e.g. cream, milk / whey powder, cheese, condensed milk and yogurt), foods containing milk (e.g. dietetic foods, bakery products, baby food, chocolate, sweets and ice-cream), food additives, feed, cosmetics, pharmaceuticals and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by AOAC, NBN, DIN, GOST, IDF, and in D, NL, CH, and A
Cat. No. K-LACGAR Advantages Very rapid reaction due to inclusion of galactose mutarotase (patented technology PCT/
IE2004/00170)
Very competitive price (cost per test) All reagents stable for > 2 years after preparation Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
Lactose / Sucrose / D-Glucose

Colourimetric method for the determination of Lactose, Sucrose and D-Glucose in foodstuffs, beverages and other materials Principle: (invertase) (1) Sucrose + H2O D-glucose + D-fructose (b-galactosidase) (2) Lactose + H2O D-glucose + D-galactose (glucose oxidase) (3) D-Glucose + H2O + O2 D-gluconate + H2O2 (peroxidase) (4) 2H2O2 + p-hydroxybenzoic acid + 4-aminoantipyrine quinoneimine + 4H2O Kit size: Method: Total assay time: Detection limit: Application examples: 100 assays Spectrophotometric at 510 nm ~ 60 min 100 mg/L Flours, beverages, dairy products, milk, foodstuffs containing milk, cosmetics, pharmaceuticals and other materials (e.g. biological cultures, samples etc) Used and accepted in food analysis
Cat. No. K-LACSU
Advantages Very competitive price (cost per test) All reagents stable for > 12 months after preparation Simple format Very specific Rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standards included
Method recognition:
40
Lactulose
UV-method for the determination of Lactulose in milk and foodstuffs containing dairy products Principle: (b-galactosidase) (1) Lactulose + H2O D-galactose + D-fructose (glucose oxidase + catalase + H2O2) (2) D-Glucose + H2O + O2 D-gluconic acid + H2O2 (hexokinase) (3) D-Fructose + ATP F-6-P + ADP (phosphoglucose isomerase) (4) F-6-P G-6-P (glucose-6-phosphate dehydrogenase) (5) G-6-P + NADP+ gluconate-6-phosphate + NADPH + H + (gluconate-6-phosphate dehydrogenase) (6) Gluconate-6-phosphate + NADP+ ribulose-5-phosphate + NADPH + CO2 + H+ Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 50 assays Spectrophotometric at 340 nm ~ 120 min 4.8 mg/L Milk, dairy products and foods containing milk Novel method
Cat. No. K-LACTUL Advantages Twice the sensitivity of traditional hexokinase based lactulose methods Very cost effective All reagents stable for > 2 years after preparation Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
D-Malic Acid
UV-method for the determination of D-Malic Acid in foodstuffs, beverages and other materials Principle: (D-malate dehydrogenase) (1) D-Malic acid + NAD+ pyruvate + CO2 + NADH + H+ Kit size: Method: Reaction time: Detection limit: Application examples: 100 assays Spectrophotometric at 340 nm ~ 6 min 0.26 mg/L Wine, beer, fruit juices, soft drinks, dietetic foods, candies, fruit and vegetables, cosmetics, pharmaceuticals and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by EEC, EN, DIN, OIV, IFU, and AIJN
Cat. No. K-DMAL Advantages No wasted D-malate dehydrogenase solution (stable suspension supplied) Very competitive price (cost per test) All reagents stable for > 2 years after preparation Rapid reaction (even with difficult samples) Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
41
L-Malic Acid
Manual format UV-method for the determination of L-Malic Acid in foodstuffs, beverages, and other materials Principle: (L-malate dehydrogenase) (1) L-Malic acid + NAD+ oxaloacetate + NADH + H+ (glutamate-oxaloacetate transaminase) (2) Oxaloacetate + L-glutamate L-aspartate + 2-oxoglutarate Kit size: Method: Reaction time: Detection limit: Application examples: 58 (K-LMALR) or 116 (K-LMALL) assays Spectrophotometric at 340 nm ~ 3 min 0.25 mg/L Wine, beer, fruit juices, soft drinks, candies, fruit and vegetables, bread, cosmetics, pharmaceuticals and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by AOAC, EEC, EN, NF, NEN, DIN, GOST, OIV, IFU, AIJN, MEBAK, and in D, CH, and I
Cat. No. K-LMALR/L Advantages PVP incorporated to prevent tannin inhibition Both enzymes supplied as stable suspensions Very competitive price (cost per test) All reagents stable for > 2 years after preparation Very rapid reaction (~ 3 min) Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
L-Malic Acid (Analyser format)

Analyser format UV-method for the determination of L-Malic Acid in foodstuffs, beverages and other materials Principle: (L-malate dehydrogenase) (1) L-Malic acid + NAD+ oxaloacetate + NADH + H+ (glutamate-oxaloacetate transaminase) (2) Oxaloacetate + L-glutamate L-aspartate + 2-oxoglutarate Kit size: Method: Reaction time: Detection limit: Application examples: 250.8 mL of prepared reagent (R1 + R2) Spectrophotometric at 340 nm ~ 3 min 20 mg/L (recommended assay) Wine, beer, fruit juices, soft drinks, candies, fruit and vegetables, bread, cosmetics, pharmaceuticals and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by AOAC, EEC, EN, NF, NEN, DIN, GOST, OIV, IFU, AIJN, MEBAK, and in D, CH, and I
Cat. No. K-LMALAF Advantages PVP incorporated to prevent tannin inhibition Very stable reagent when prepared for auto-analyser applications Linear calibration (R2 ~ 0.9994) up to 80 g/mL of L-malic acid in final reaction solution Validated by the University of Wine, Suze la Rousse, France Very competitive price (cost per mL of reagent) Both enzymes supplied as stable suspensions Very rapid reaction (~ 3 min)
Method recognition:
42
L-Malic Acid Liquid Ready Reagents

UV-method suitable for auto-analyser and microplate formats for the determination of L-Malic Acid in foodstuffs, beverages, and other materials Principle: (L-malate dehydrogenase) (1) L-Malic acid + NAD+ oxaloacetate + NADH + H+ (glutamate-oxaloacetate transaminase) (2) Oxaloacetate + L-glutamate L-aspartate + 2-oxoglutarate Kit size: Method: Reaction time: Detection limit: Application examples: 1100 assays (auto-analyser format) Spectrophotometric at 340 nm ~ 3 min 166 mg/L (recommended format) Wine, beer, fruit juices, soft drinks, candies, fruit and vegetables, bread, cosmetics, pharmaceuticals and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by AOAC, EEC, EN, NF, NEN, DIN, GOST, OIV, IFU, AIJN, MEBAK, and in D, CH, and I
Cat. No. K-LMALQR Advantages PVP incorporated to prevent tannin inhibition Ready to use liquid stable formulation Very competitive price (cost per test) All reagents stable for > 18 months Very rapid reaction (~ 3 min) Standard included
Method recognition:
L-Malic Acid (MegaQuant format)

Simple colourimetric method for the determination of L-Malic Acid in foodstuffs, beverages and other materials Principle: (L-malate dehydrogenase) (1) L-Malic acid + NAD+ oxaloacetate + NADH + H+ (glutamate-oxaloacetate transaminase) (2) Oxaloacetate + L-glutamate L-aspartate + 2-oxoglutarate (diaphorase) (3) INT + NADH + H+ NAD+ + INT-formazan Kit size: Method: Reaction time: Detection limit: Application examples: 60 assays Spectrophotometric at 505 nm ~ 6 min 0.25 mg/L Wine, beer, fruit juices, soft drinks, candies, fruit and vegetables, bread, cosmetics, pharmaceuticals and other materials (e.g. biological cultures, samples etc) Novel method
Cat. No. K-LMALMQ Advantages Novel product, patented technology Highly stable reagents (at least three seasons use) Very competitive price (cost per test) Spectrophotometer / laboratory / expertise not required Very simple procedure Rapid reaction time (~ 6 min) Standard included
Method recognition:
43
Malt Amylase
Colourimetric method for the determination of Alpha-Amylase and BetaAmylase in cereal grains, malt, food, beverages and fermentation products Principle: (1) Alpha-Amylase is measured using the Ceralpha Method as used in K-CERA (2) Beta-Amylase is measured using the Betamyl-3 Method as used in K-BETA3 Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition Ceralpha Method: 50 assays of each Spectrophotometric at 400 nm ~ 20 min (Ceralpha Method) ~ 10 min (Betamyl-3 Method) 0.05 U/mL Cereal flours, malts, fermentation broths, and other materials AOAC (Method 2002.01), AACC (Method 22-02.01), ICC (Standard No. 303), RACI (Standard Method), and CCFRA (Flour Testing Working Group Method 0018) RACI (Standard Method)
Cat. No. K-MALTA Advantages Very cost effective All reagents stable for > 2 years as supplied Only enzymatic kit available (Beta-Amylase) Very specific Simple format Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Betamyl-3 Method:
Maltose / Sucrose / D-Glucose

UV-method for the determination of Maltose, Sucrose and D-Glucose in foodstuffs, beverages and other materials (a-glucosidase) (1) Maltose + H2O D-glucose (b-fructosidase) (2) Sucrose + H2O D-glucose + D-fructose (hexokinase) (3) D-Glucose + ATP G-6-P + ADP (glucose-6-phosphate dehydrogenase) (4) G-6-P + NADP+ gluconate-6-phosphate + NADPH + H+ Kit size: Method: Reaction time: Detection limit: Application examples: 34 assays of each Spectrophotometric at 340 nm ~ 13 min 1.5 mg/L Beer, fruit juices, soft drinks, milk, jam, honey, dietetic foods, baby foods, bread, sugar products, bakery products, candies, desserts, confectionery, chocolate, ice-cream, fruit and vegetables, condiments, tobacco, cosmetics, pharmaceuticals, paper and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by AOAC, EN, NEN, NF, DIN, GOST, OIV, IFU, AIJN, MEBAK, and in D, CH, A, and I Principle:
Cat. No. K-MASUG Advantages Very competitive price (cost per test) All reagents stable for > 2 years after preparation Rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standards included
Method recognition:
44
D-Mannitol / L-Arabitol
UV-method for the determination of D-Mannitol and L-Arabitol in foodstuffs and other materials Principle: (mannitol dehydrogenase) (1) D-Mannitol + NAD+ D-fructose + NADH + H+ (mannitol dehydrogenase) (2) L-Arabitol + NAD+ L-xylulose + NADH + H+ Kit size: Method: Reaction time: Detection limit: Application examples: 60 assays Spectrophotometric at 340 nm ~ 6 min 0.50 mg/L Wine, chewing gum, dietetic foods, candies, cosmetics, pharmaceuticals and other materials (e.g. biological cultures, samples etc) Novel method
Cat. No. K-MANOL Advantages Novel product (only enzymatic kit available) Very cost effective All reagents stable for > 2 years after preparation Simple format Rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
D-Mannose / D-Fructose / D-Glucose

UV-method for the determination of D-Mannose, D-Fructose and D-Glucose in foodstuffs, yeast cell preparations and other materials Principle: (hexokinase) (1) D-Mannose / D-fructose / D-glucose + ATP M-6-P / F-6-P / G-6-P + ADP (glucose-6-phosphate dehydrogenase) (2) G-6-P + NADP+ gluconate-6-phosphate + NADPH + H+ (phosphomannose isomerase) (phosphoglucose isomerase) (3) M-6-P F-6-P Kit size: Method: Reaction time: Detection limit: Application examples: Method recognition: G-6-P
Cat. No. K-MANGL Advantages Very competitive price (cost per test) All reagents stable for > 2 years after preparation Only enzymatic kit available Simple format Rapid reaction
55 assays Spectrophotometric at 340 nm ~ 30 min 0.7 mg/L Foodstuffs, yeast cell preparations, enzymatic hydrolysates and other materials (e.g. biological cultures, samples etc) Novel method
Mega-Calc software tool is available from our website for hassle-free raw data processing Standards included
45
Pectin Identification
UV-method for the identification of Pectin in foodstuffs, feed and fruit juice Principle: (pH 12.5) (1) Pectin + H2O pectate + methanol (pectate lyase) (2) Pectate 4,5-unsaturated oligogalacturonates Kit size: 500 assays Method: Spectrophotometric at 235 nm Reaction time: ~ 30 min Detection limit: N/A Application examples: Food ingredients (e.g. citrus fruit and apple) and other materials Method recognition: JECFA
Cat. No. K-PECID Advantages Very cost effective All reagents stable for > 2 years after preparation Only enzymatic kit available Simple format Standards included
Phytic Acid (Total Phosphorus)

Colourimetric method for the determination of Phytic Acid in cereal products, seed materials, animal feeds and other materials Principle: (phytase) (1) Phytic acid + H2O myo -Inositol (phosphate)n + Pi (alkaline phosphatase) (2) myo -Inositol (phosphate)n myo -inositol + Pi (3) Pi + ammonium molybdate 12-molybdophosphoric acid (diaphorase) (4) 12-molybdophosphoric acid + H2SO4 / ascorbic acid molybdenum blue Kit size: Method: Reaction time: Detection limit: Application examples: Method recognition: 50 assays Spectrophotometric at 655 nm 25 min enzymic; 1 h for phosphate determination ~ 11.3 mg phosphorus (~ 40 mg phytic acid)/100 g material Seed materials, feeds and foodstuffs Novel method
Cat. No. K-PHYT Advantages Very cost effective All reagents stable for > 2 years after preparation Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
46
Primary Amino Nitrogen (NOPA)

UV-method for the determination of Primary Amino Nitrogen in grape juice, must, wine and other materials Principle: (room temperature) (1) Amino nitrogen + N-acetyl-L-cysteine + o -phthaldialdehyde isoindole derivative Kit size: Method: Reaction time: Detection limit: Application examples: Method recognition: 100 assays Spectrophotometric at 340 nm ~ 15 min 2.59 mg N/L Grape juice, must, wine and other materials New method
Cat. No. K-PANOPA Advantages Simple format (absorbances read at 340 nm) Very competitive price (cost per test) All reagents stable for > 2 years after preparation Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Pyruvic Acid
UV-method for the determination of Pyruvic Acid in beer, cheese, fermentation products and other materials Principle: (D-lactate dehydrogenase) (1) Pyruvate + NADH + H+ D-lactic acid + NAD+ Kit size: 100 assays Method: Spectrophotometric at 340 nm Reaction time: ~ 3 min Detection limit: 0.39 mg/L Application examples: Wine, beer, fruit juices, soft drinks, cheese, dietary supplements, pharmaceuticals and other materials (e.g. biological cultures, samples etc) Method recognition: New method
Cat. No. K-PYRUV Advantages Very cost effective All reagents stable for > 2 years after preparation Very rapid reaction (~ 3 min) Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
47
Raffinose / D-Galactose
UV-method for the determination of Raffinose (also stachyose and verbascose) and D-Galactose in legume seeds, plant materials, foodstuffs and feed Principle: (a-galactosidase) (1) Raffinose + stachyose + verbascose + H2O D-galactose + sucrose (galactose mutarotase) (2) a-D-Galactose b-D-galactose (b-galactose dehydrogenase) (3) b-D-Galactose + NAD+ D-galactonic acid + NADH + H+ Kit size: Method: Reaction time: Detection limit: Application examples: Method recognition: 120 assays Spectrophotometric at 340 nm ~ 40 min 5 mg/L Cereal flours, soybean flour, by-products of sucrose manufacture and other materials Used and accepted in food analysis
Cat. No. K-RAFGA Advantages Very rapid reaction due to inclusion of galactose mutarotase (patented technology) Very competitive price (cost per test) All reagents stable for > 2 years after preparation Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Raffinose / Sucrose / D-Glucose

Colourimetric method for the determination of Raffinose (also stachyose and verbascose), Sucrose and D-Glucose in legume seeds, plant materials, foodstuffs and feed Principle: (a-galactosidase) (1) Raffinose + stachyose + verbascose + H2O D-galactose + sucrose (invertase) (2) Sucrose + H2O D-glucose + D-fructose (glucose oxidase) (3) D-Glucose + H2O + O2 D-gluconate + H2O2 (peroxidase) (4) 2H2O2 + p-hydroxybenzoic acid + 4-aminoantipyrine quinoneimine + 4H2O Kit size: Method: Reaction time: Detection limit: Application examples: Method recognition: 120 assays Spectrophotometric at 510 nm ~ 20 min 100 mg/L Analysis of grain legumes and other materials containing raffinose, stachyose and verbascose Used and accepted in food analysis
Cat. No. K-RAFGL Advantages Very competitive price (cost per test) All reagents stable for > 2 years after preparation Simple format Rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standards included
48
L-Rhamnose
UV-method for the determination of L-Rhamnose in hydrolysates of plant material, polysaccharides and other materials Principle: (L-rhamnose isomerase) (1) L-Rhamnose L-rhamnulose (L-rhamnulokinase) (2) ATP + L-rhamnulose ADP + L-rhamnulose 1-phosphate (L-rhamnulose 1-phosphate aldolase) (3) L-Rhamnulose 1-phosphate + H2O glycerone phosphate + (S)-lactaldehyde (lactaldehyde dehydrogenase) (2) (S)-Lactaldehyde + NAD+ lactate + NADH + H+ Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 50 assays Spectrophotometric at 340 nm ~ 20 min ~ 1.3 mg/L Hydrolysates of plant material and polysaccharides and other materials Novel method
Cat. No. K-RHAM Advantages Very cost effective All reagents stable for > 2 years during use Only test kit available Simple format Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
D-Sorbitol / Xylitol
Colourimetric method for the determination of D-Sorbitol and Xylitol in foodstuffs and wine Principle: (sorbitol dehydrogenase) (1) D-Sorbitol + NAD+ D-fructose + NADH + H+ (sorbitol dehydrogenase) (2) Xylitol + NAD+ D-xylulose + NADH + H+ (diaphorase) (3) INT + NADH + H+ NAD+ + INT-formazan Kit size: Method: Reaction time: Detection limit: Application examples: 58 assays Spectrophotometric at 492 nm ~ 15 min 0.20 mg/L Diabetic foods (e.g. honey, jam and chocolate), dietetic foods, chewing gum, candies, fruit juice (e.g. apple juice), ice-cream, sweets, bakery products (e.g. desserts), marzipan, paper (and cardboard), cosmetics, pharmaceuticals and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by IFU, AIJN, and in D
Cat. No. K-SORB Advantages Each vial of sorbitol dehydrogenase is stable for > 2 months at 4C after dissolution No wasted diaphorase solution (stable suspension supplied) Very competitive price (cost per test) Reagents stable for > 2 years as supplied Rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
49
Starch Damage
Colourimetric method for the determination of Starch Damage in cereal flours Principle: (fungal a-amylase) (1) Damaged (or gelatinised) starch + H2O maltodextrins (amyloglucosidase) (2) Maltodextrins + H2O D-glucose (glucose oxidase) (3) D-Glucose + H2O + O2 D-gluconate + H2O2 (peroxidase) (4) 2H2O2 + p-hydroxybenzoic acid + 4-aminoantipyrine quinoneimine + 4H2O Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 200 assays Spectrophotometric at 510 nm ~ 40 min 0.5-100 % of sample weight Cereal flours and other materials AACC (Method 76-31.01), ICC (Standard No. 164), and RACI (Standard Method)
Cat. No. K-SDAM Advantages Very cost effective All reagents stable for > 2 years as supplied Only enzymatic kit available Very specific Simple format Mega-Calc software tool is available from our website for hassle-free raw data processing Standards included
Resistant Starch
Colourimetric method for the determination of Resistant Starch in cereal products and feeds Principle: (a-amylase + amyloglucosidase) (1) Non-resistant starch + H2O D-glucose + maltose (trace) (2) Aqueous ethanol wash + centrifugation to remove D-glucose + maltose (3) Dissolution of resistant starch pellet in KOH and neutralisation (a-amylase + amyloglucosidase) (4) Dissolved resistant starch + H2O D-glucose (glucose oxidase) (5) D-Glucose + H2O + O2 D-gluconate + H2O2 (peroxidase) (6) 2H2O2 + p-hydroxybenzoic acid + 4-aminoantipyrine quinoneimine + 4H2O Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 100 assays Spectrophotometric at 510 nm ~ 120 min (plus overnight incubation) 2-100 % of sample weight Plant materials, starch samples and other materials AOAC (Method 2002.02 and AACC (Method 32-40.01)
Cat. No. K-RSTAR Advantages Very cost effective All reagents stable for > 2 years as supplied Only enzymatic kit available Measures enzyme resistant starch Simple format Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
50
Total Starch (GOPOD format)

Colourimetric method for the determination of Total Starch in cereal products, feeds, foodstuffs and other materials Principle: (a-amylase, 100 C + DMSO) (1) Starch granules + H2O maltodextrins
o
Cat. No. K-TSTA Advantages Very competitive price (cost per test) All reagents stable for > 12 months after preparation Simple format Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
(amyloglucosidase) (2) Maltodextrins + H2O D-glucose (glucose oxidase) (3) D-Glucose + H2O + O2 D-gluconate + H2O2 (peroxidase) (4) 2H2O2 + p-hydroxybenzoic acid + 4-aminoantipyrine quinoneimine + 4H2O Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 100 assays Spectrophotometric at 510 nm ~ 90 min 1-100 % of sample weight Cereal flours, food products and other materials AOAC (Method 996.11), AACC (Method 76-13.01), ICC (Standard Method No. 168), and RACI (Standard Method)
Total Starch (Hexokinase format)

UV-method for the determination of Total Starch in grains, animal feeds, foodstuffs and other materials Principle: (a-amylase, 100 C + DMSO) (1) Starch granules + H2O maltodextrins
o
Cat. No. K-TSTAHK Advantages Very competitive price (cost per test) All reagents stable for > 2 years after preparation Simple format Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
(amyloglucosidase) (2) Maltodextrins + H2O D-glucose (hexokinase) (3) D-Glucose + ATP G-6-P + ADP
(glucose-6-phosphate dehydrogenase) (4) G-6-P + NADP+ gluconate-6-phosphate + NADPH + H+ Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 100 assays Spectrophotometric at 340 nm ~ 90 min 1-100 % of sample weight Cereal flours, food products and other materials New assay format
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Succinic Acid
UV-method for the determination of Succinic Acid in foodstuffs, feed, wine and other materials Principle: (succinyl-CoA synthetase) (1) Succinic acid + ATP + CoA ADP + succinyl-CoA + Pi (pyruvate kinase) (2) ADP + PEP ATP + pyruvate (L-lactate dehydrogenase) (3) Pyruvate + NADH + H+ NAD+ + L-lactic acid Kit size: Method: Reaction time: Detection limit: Application examples: 20 assays Spectrophotometric at 340 nm ~ 6 min 0.26 mg/L Wine, fruit and vegetables, soy sauce, cheese, egg, egg products and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by EEC, and in D and CH
Cat. No. K-SUCC Advantages Very competitive price (cost per test) All reagents stable for > 2 years as supplied Very rapid reaction (even at room temperature) Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
Sucrose / D-Fructose / D-Glucose

UV-method for the determination of Sucrose, D-Fructose and D-Glucose in foodstuffs, beverages and other materials (b-fructosidase) (1) Sucrose + H2O D-glucose + D-fructose (hexokinase) (2) D-Glucose + ATP G-6-P + ADP (hexokinase) (3) D-Fructose + ATP F-6-P + ADP (glucose-6-phosphate dehydrogenase) (4) G-6-P + NADP+ gluconate-6-phosphate + NADPH + H+ (phosphoglucose isomerase) (5) F-6-P G-6-P Kit size: Method: Reaction time: Detection limit: Application examples: 50 assays of each Spectrophotometric at 340 nm ~ 30 min 1.38 mg/L Beer, fruit juices, soft drinks, milk, jam, honey, dietetic foods, bread, bakery products, dairy products, candies, desserts, confectionery, sweets, ice-cream, fruit and vegetables (e.g. potato), meat products (e.g. sausage), condiments (e.g. ketchup and mustard), feed, tobacco, cosmetics, pharmaceuticals, paper and other materials Methods based on this principle have been accepted by NF, EN, NEN, DIN, GOST, IFU, AIJN, MEBAK, IOCCC, and in D and A Principle:
Cat. No. K-SUFRG Advantages Very competitive price (cost per test) All reagents stable for > 2 years after preparation Rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Stabilised D-glucose / D-fructose standard solution included
Method recognition:
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Sucrose / D-Glucose (GOPOD format)

Colourimetric method for the determination of Sucrose and D-Glucose in foodstuffs, beverages and other materials Principle: (glucose oxidase) (1) D-Glucose + H2O + O2 D-gluconate + H2O2 (peroxidase) (2) 2H2O2 + p-hydroxybenzoic acid + 4-aminoantipyrine quinoneimine + 4H2O (b-fructosidase) (3) Sucrose + H2O D-glucose + D-fructose Kit size: Method: Reaction time: Detection limit: Application examples: 250 assays Spectophotometric at 510 nm ~ 30 min 100 mg/L Beer, fruit juices, soft drinks, coffee, milk, jam, honey, dietetic foods, bread, bakery products, candies, chocolate, desserts, confectionery, ice-cream, fruit and vegetables, condiments, tobacco, cosmetics, pharmaceuticals, paper and other materials (e.g. biological cultures, samples etc) Used and accepted in food analysis
Cat. No. K-SUCGL Advantages Very competitive price (cost per test) All reagents stable for > 12 months after preparation Simple format Mega-Calc software tool is available from our website for hassle-free raw data processing Standards included
Method recognition:
Total Sulphite
Colourimetric methods for the determination of Total Sulphite in wine, fruit juice, foodstuffs and other materials Principle: The Total Sulphite assay is based on the reaction principle between thiol groups and Ellmans reagent Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 40 assays (manual) 400 assays (auto-analyser) Spectrophotometric at 405 nm ~ 6 min ~ 5 mg/L Wine, friut juice, sea food, food stuffs and other materials Validated for red and white wines at the Bundesamt fr Weinbau, Austria. Used widely in the wine industry
Cat. No. K-TSULPH Advantages Ready to use liquid stable formulation Very competitive price (cost per test) All reagents stable for > 18 months Very rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
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Total Sulphite (Enzymatic)

UV-method for the determination of Total Sulphite (SO2-) in beverages, foodstuffs and other materials Principle: (sulphite oxidase) (1) SO3- + O2 + H2O SO4 - + H2O2 (NADH-POD) (2) H2O2 + NADH + H+ 2 H2O + NAD+ Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 30 assays Spectrophotometric at 340 nm ~ 30 min 0.3 mg/L Wine, beer, fruit juices, soft drinks, jam, fruit and vegetables, pharmaceuticals and other materials Methods based on this principle have been accepted by DIN, EN, MEBAK and NMKL
Cat. No. K-ETSULPH Advantages Very cost effective All reagents stable for > 2 years during use Simple format Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Total and Free Sulphite

Colourimetric methods for the determination of Total and Free Sulphite in wine, fruit juice, foodstuffs and other materials Principle: The Total Sulphite assay is based on the reaction principle between thiol groups and Ellmans reagent The Free Sulphite assay is based on the reaction principle of SO2, fuchsin and aldehyde binding Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 40 assays of each (manual) 400 assays of each (auto-analyser) Total sulphite: Spectrophotometric at 405 nm Free sulphite: Spectrophotometric at 575 nm Total sulphite: ~ 6 min Free sulphite: ~ 9 min Total sulphite: ~ 5 mg/L Free sulphite: ~ 2 mg/L Wine, fruit juice, seafood, food stuffs and other materials Validated for red and white wines at the Bundesamt fr Weinbau, Austria. Used widely in the wine industry
Cat. No. K-SULPH Advantages Ready to use liquid stable formulation Very competitive price (cost per test) All reagents stable for > 18 months Very rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
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Tartaric Acid
Colourimetric method for the determination of Tartaric Acid in wine, fruit juice and other materials Principle: The Tartaric acid assay is based on the reaction principles between tartaric acid and vanadate Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 200 assays (manual) 2000 assays (auto-analyser) Spectrophotometric at 505 nm ~ 4 min ~ 108 mg/L Wine, fruit juice and other materials Used widely in the wine industry
Cat. No. K-TART Advantages Ready to use liquid stable formulation Very competitive price (cost per test) All reagents stable for > 1 year Very rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Trehalose / D-Glucose
UV-method for the determination of Trehalose and D-Glucose in foodstuffs, beverages, and other materials Principle: (trehalase) (1) Trehalose + H2O 2 D-glucose (hexokinase) (2) D-Glucose + ATP G-6-P + ADP (glucose-6-phosphate dehydrogenase) (3) G-6-P + NADP+ gluconate-6-phosphate + NADPH + H+ Kit size: Method: Reaction time: Detection limit: Application examples: 100 assays Spectrophotometric at 340 nm ~ 8 min 37.5 mg/L Honey, mushrooms, bread, beer, seafood (e.g. lobster and shrimp), fruit juices, purees and fillings, nutrition bars, surimi, dehydrated fruits and vegetables, fruit products, white chocolate, sports drinks, dairy products, egg products, soups and sauces, confectionery, chewing gum, cosmetics, pharmaceuticals and other materials (e.g. biological cultures, samples etc) Novel method
Cat. No. K-TREH Advantages Only enzymatic kit available Very cost effective All reagents stable for > 2 years after preparation Very rapid reaction Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
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Urea / Ammonia (Rapid)

UV-method for the determination of Urea and Ammonia in foodstuffs, beverages and other materials Principle: (urease) (1) Urea + H2O 2 NH3 + CO2 (microbial glutamate dehydrogenase) (2) 2-Oxoglutarate + NADPH + NH4+ L-glutamic acid + NADP+ + H2O Kit size: Method: Reaction time: Detection limit: Application examples: 50 assays of each Spectrophotometric at 340 nm ~ 8 min 0.13 mg/L (urea) 0.07 mg/L (ammonia) Wine, grape juice, must, fruit juices, soft drinks, milk, cheese, meat, processed meat, bakery products, seafood, fertilizers, feed, pharmaceuticals, cosmetics, water (e.g. swimming-pool water), Kjeldahl analysis, paper (and cardboard) and other materials (e.g. biological cultures, samples etc) Methods based on this principle have been accepted by NEN, MEBAK, and in D
Cat. No. K-URAMR Advantages Very rapid reaction due to use of uninhibited glutamate dehydrogenase Enzymes supplied as stable suspensions Very competitive price (cost per test) All reagents stable for > 2 years after preparation Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
Method recognition:
Xylanase (Azo-Wax format)

Colourimetric method for the determination of Xylanase in feed, foodstuffs, and other materials Principle: (b-xylanase) (1) Azo-WAX + H2O Azo-WAX fragments (insoluble in aqueous alcohol) (soluble in aqueous alcohol) Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 200 assays Based on use of Azo-WAX reagent (590 nm) ~ 45 min 0.2 U/mL of assay solution Animal feeds, enzyme preparations, bread improver mixtures and other materials Used widely in the feed industry
Cat. No.
K-AZOWAX
Advantages Very cost effective All reagents stable for > 2 years Only test kit available Simple format Standard included
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Xylanase (Xylazyme AX format)

Colourimetric method for the determination of Xylanase in feed, foodstuffs and other materials Principle: (b-xylanase) (1) Xylazyme AX (water insoluble) + H2O water soluble dyed xylan fragments Kit size: Method: Total assay time: Detection limit: Application examples: Method recognition: 200 assays Based on use of Xylazyme AX tablets (590 nm) ~ 45 min 0.02 U/mL of assay solution Animal feeds, enzyme preparations, bread improver mixtures and other materials Used widely in the feed industry
Cat. No. K-XYLS Advantages Very cost effective All reagents stable for > 2 years during use Only test kit available Simple format Standards included
D-Xylose
UV-method for the determination of D-Xylose in fermentation broths and hydrolysates of plant material and polysaccharides Principle: (xylose mutarotase) (1) a-D-Xylose b-D-xylose (b-xylose dehydrogenase) (2) b-D-Xylose + NAD+ D-xylonic acid + NADH + H+ Kit size: Method: Reaction time: Detection limit: Application examples: Method recognition: 100 assays Spectrophotometric at 340 nm ~ 6 min 0.7 mg/L Analysis of D-xylose in fermentation broths and hydrolysates of plant material and polysaccharides Novel method
Cat. No. K-XYLOSE Advantages Very cost effective Reagents stable for > 2 years after preparation Only enzymatic kit available Rapid reaction (~ 6 min) Mega-Calc software tool is available from our website for hassle-free raw data processing Standard included
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Key to Method Recognition

Official Bodies: AIJN Association of the Industry of Juices and Nectars from Fruits and Vegetables AACC American Association of Cereal Chemists AOAC AOAC INTERNATIONAL ASBC American Society of Brewing Chemists CCFRA Campden & Chorleywood Food Research Association Group DIN Deutsche Industrie Norm (German Standard) EBC European Brewery Convention EEC Council of European Communities EN European Norms GOST GOSSTANDART (State Committee of the Russian Federation for Standardisation and Metrology) ICC International Association for Cereal Science and Technology ICUMSA International Commission for Uniform Methods of Sugar Analysis IDF IFU IOCCC ISO IUPAK JECFA MEBAK NBN NEN NF NMKL OIV RACI UKMBI International Dairy Federation International Federation of Fruit Juice Producers Office International du Caccao, du Chocolat et de la Confiserie International Standard Organisation International Union of Pure and Applied Chemistry Joint FAO / WHO Expert Committee on Food Additives Central European Brewing Committee for Analysis Norme Belge (Belgian Standard) Nederlandske Norm (Dutch Standard) Normes Franaises (French Standard) Nordisk Metodikkomit for Nringsmidler (Nordic Committee of Food Analysis) Office International de la Vigne et du Vin (International Wine Office) Royal Australian Chemical Institute United Kingdom Milling and Baking Industries
Countries: A B CH D E F I NL Austria Belgium Switzerland Germany Spain France Italy Netherlands
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Our products...
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Full Range of Megazyme Products

Cat. No. Product Cat. No. Product ASSAY KITS K-ACHYD Acetaldehyde K-ACETAF Acetic Acid (ACS; analyser format) K-ACET Acetic Acid (ACS; manual format) K-ACETAK Acetic Acid (AK; analyser format) K-ACETRM Acetic Acid (AK; rapid manual format) K-AMIAR Ammonia (Rapid) K-CERA Alpha-Amylase (Ceralpha method) K-BETA3 -Amylase (Betamyl-3 method) K-AMYL Amylose/Amylopectin K-ARAB Arabinan K-ARGA L-Arabinose/D-Galactose (Rapid)NEW K-LARGE L-Arginine/Urea/Ammonia (Rapid) K-ASCO L-Ascorbic Acid (L-Ascorbate) K-ASNAM L-Asparagine/L-Glutamine/Ammonia (Rapid) K-ASPTM Aspartame K-ACHDF Available Carbohydrates/Dietary Fibre K-CELLG3 endo-Cellulase K-CITR Citric Acid K-ETOH Ethanol K-TDFR Fibre (Total Dietary Fibre) K-INTDF Fibre (Integrated Total Dietary Fibre)NEW K-TDFC Fibre Controls (Total Dietary Fibre) K-FORM Formic Acid K-FRUCHK Fructan (Hexokinase format) K-FRUC Fructan (PAHBAH format) K-FRUGL D-Fructose/D-Glucose K-FRGLQR D-Fructose/D-Glucose Liquid Ready ReagentsNEW K-FRGLMQ D-Fructose/D-Glucose (MegaQuant format) K-FUCOSE L-FucoseNEW K-GALM Galactomannan (Carob or guar) K-BGLU -Glucan (Barley & oat; mixed linkage) K-YBGL -Glucan (Yeast & mushroom) K-EBHLG -Glucan (Yeast-enzymatic)NEW K-MBGL -Glucanase (Malt & microbial) K-GLUM Glucomannan K-GATE D-Gluconate/D-Glucono--lactone K-GAMINE D-Glucosamine (D-Glucosamine sulphate) K-GLUC D-Glucose (GOPOD format) K-GLUHKL D-Glucose (Hexokinase format; large) K-GLUHKR D-Glucose (Hexokinase format; regular) K-GLOX Glucose Oxidase K-URONIC D-Glucuronic Acid/D-Galacturonic AcidNEW K-AGLUA Alpha-GlucuronidaseNEW K-GLUT L-Glutamic Acid (MSG) K-GLNAM L-Glutamine/Ammonia (Rapid) K-GCROL Glycerol K-GCROLGK Glycerol (ADP-GK format) K-HDBA D-3-Hydroxybutyric Acid K-INOSL myo-InositolNEW K-ISOC D-Isocitric Acid K-DATE D-Lactic Acid K-DLATE D-/L-Lactic Acid K-LATE L-Lactic Acid K-LACGAR Lactose/D-Galactose (Rapid) K-LACSU Lactose/Sucrose/D-Glucose K-LACTUL Lactulose K-DMAL D-Malic Acid
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K-LMALL L-Malic Acid (large) K-LMALR L-Malic Acid (regular) K-LMALAF L-Malic Acid (Analyser format) K-LMALQR L-Malic Acid Liquid Ready ReagentsNEW K-LMALMQ L-Malic Acid (MegaQuant format) K-MALTA Malt Amylase K-MASUG Maltose/Sucrose/D-Glucose K-MANOL D-Mannitol/L-Arabitol K-MANGL D-Mannose/D-Fructose/D-Glucose K-PECID Pectin Identification K-PHYT Phytic Acid (Total Phosphorus) K-PANOPA Primary Amino Nitrogen (NOPA) K-PYRUV Pyruvic Acid K-RAFGA Raffinose/D-Galactose K-RAFGL Raffinose/Sucrose/D-Glucose K-RHAM L-RhamnoseNEW K-SORB D-Sorbitol/Xylitol K-SDAM Starch Damage K-RSTAR Starch (Resistant Starch) K-RSTCL Starch Controls (Resistant Starch) K-TSTA Starch (Total Starch; GOPOD format) K-TSTAHK Starch (Total Starch; Hexokinase format)NEW K-TSCK Starch Controls (Total Starch) K-SUCC Succinic Acid K-SUFRG Sucrose/D-Fructose/D-Glucose K-SUCGL Sucrose/D-Glucose K-TSULPH Sulphite (Total SO2)NEW K-ETSULP Sulphite (Total SO2; Enzymatic)NEW K-SULPH Sulphite (Total & Free SO2)NEW K-TART Tartaric AcidNEW K-TREH Trehalose K-URAMR Urea/Ammonia (Rapid) K-AZOWAX Xylanase (Azo-Wax format) K-XYLS Xylanase (Xylazyme AX format) K-XYLOSE D-Xylose REAGENT MIXTURES R-AMHR4 Amylase HR Reagent - 4 Vials R-AMGR3 Amyloglucosidase Assay Reagent - 4 Vials R-BAMR3 Betamyl-3; -Amylase Assay Reagent - 4 Vials R-CAAR4 Ceralpha; -Amylase Reagent - 4 Vials R-GLC4 Glucose Determination Reagent - 4 Vials COFACTORS & STAINS C-ATP20 Adenosine 5-triphosphate (20 g) C-ATP100 Adenosine 5-triphosphate (100 g) C-CLFR5 Calcofluor Fluorescent Stain (5 g) C-CLFR10 Calcofluor Fluorescent Stain (10 g) C-COA500 Coenzyme A (trilithium salt) (500 mg) C-NAD5 -Nicotinamide adenine di-nucleotide (5 g) C-NAD25 -Nicotinamide adenine di-nucleotide (25 g) C-NADP2 -Nicotinamide adenine di-nucleotide phosphate (2 g) C-NADP10 -Nicotinamide adenine di-nucleotide phosphate (10 g) C-NADH2 -Nicotinamide adenine di-nucleotide reduced salt (2 g) C-NADH10 -Nicotinamide adenine di-nucleotide reduced salt (10 g)
Cat. No.
Product
Cat. No.
Product
LECTINS L-CONA200 Concanavalin A (200 mg) L-CONA1000 Concanavalin A (1 g)
CARBOHYDRASE TABLET TESTS

T-AMZ200 T-AMZ1000 T-AMZBG200 T-AMZRD200 T-AMZRD1000 T-ARZ200 T-CCZ200 T-CCZ1000 T-CTZ200 T-CTZ1000 T-CHZ200 T-DEXT200 T-LDZ200 T-LDZ1000 T-GLZ200 T-GLZ1000 T-BGZ200 T-BGZ1000 T-PAZ200 T-CUR200 T-MNZ200 T-MNZ1000 T-PSYL200 T-RHAM200 T-XYZ200 T-XYZ1000 T-XAX200 T-XAX1000 T-PRAK200 T-PRAK1000 T-PROL200 T-PROL1000 Amylazyme (200 tablets) Amylazyme (1000 tablets) Amylazyme BG (200 tablets) Amylazyme Red (200 tablets) Amylazyme Red (1000 tablets) Arabinazyme (200 tablets) Cellazyme C (200 tablets) Cellazyme C (1000 tablets) Cellazyme T (200 tablets) Cellazyme T (1000 tablets) Chitozyme (200 tablets) Alpha-Dextrazyme (200 tablets) Limit-Dextrizyme (200 tablets) Limit-Dextrizyme (1000 tablets) Galactazyme (200 tablets) Galactazyme (1000 tablets) Beta-Glucazyme (200 tablets) Beta-Glucazyme (1000 tablets) 1,3-Beta-Glucazyme (200 tablets) 1,3-Beta-Glucazyme HS (200 tablets)NEW Mannazyme (200 tablets) Mannazyme (1000 tablets) Psyllazyme (200 tablets) Rhamnozyme (200 tablets) Xylazyme (200; 100 mg tablets) Xylazyme (1000; 100 mg tablets) Xylazyme AX (200; 60 mg tablets) Xylazyme AX (1000; 60 mg tablets)
INSOLUBLE (CROSSLINKED) CHROMOGENIC SUBSTRATES I-AZAMY AZCL-Amylose I-AZDAR AZCL-Arabinan (debranched) I-AZWAX AZCL-Arabinoxylan (wheat) I-AZBGL AZCL-Barley -Glucan I-AZCAS AZCL-Casein I-AZCEL AZCL-HE-Cellulose I-AZCHAN AZCL-Chitosan I-AZCOL AZCL-Collagen I-AZCUR AZCL-Curdlan I-AZDEX AZCL-Dextran (No. B-512) I-AZGLP AZCL-Galactan (potato) I-AZGMA AZCL-Galactomannan (carob) I-AZPAC AZCL-Pachyman I-AZPUL AZCL-Pullulan I-AZRHI AZCL-Rhamnogalacturonan I I-AZXBW AZCL-Xylan (birchwood) I-AZXYG AZCL-Xyloglucan (tamarind) I-ACELL Azo--Cellulose I-AAVIC Azo-Avicel
ENZYMES
E-ACSBS E-OGLYEF E-ANAGM E-BNAHEX E-AXEAO E-AXEAOB E-ACPEC E-AMPK E-ADHEC E-ALGLS E-ALPEC E-ANAAM E-BAASS E-BLAAM E-BLAAM100 E-PANAA E-BARBL E-BARBP E-BAMBC E-AMGDF E-AMGDF100 E-AMGFR100 E-AMGFR500 E-AMGPU E-EARAB E-AFASE E-AFAM2 E-ABFCJ E-ABFCT E-ARBACJ E-ASNEC E-DIPEP E-CBHI E-CELAN E-CELBA E-CELTM E-CELTE Acetyl-CoA synthetase (B. subtilis) endo--N-Acetylgalactosaminidase (E. faecalis)NEW Rec -N-Acetylgalactosylaminidase (microbial)NEW Rec -N-Acetylhexosaminidase (microbial)NEW Rec Acetylxylan esterase (Orpinomyces sp.; regular)NEW Rec Acetylxylan esterase (Orpinomyces sp.; large)NEW Rec Acid phosphatase (E. coli) Rec Adenylate kinase (myokinase) (prokaryote) Rec Alcohol dehydrogenase (E. coli) Rec Alginate lyase (Sphingomonas sp.)NEW Rec Alkaline phosphatase (E. coli) -Amylase (A. oryzae) -Amylase (Bacillus amyloliquefaciens) -Amylase (B. licheniformis) -Amylase (B. licheniformis) -Amylase (Porcine Pancreatic) -Amylase (barley; liquid) -Amylase (barley; powder) Rec -Amylase (B. cereus) Amyloglucosidase (A. niger) Amyloglucosidase (A. niger) Amyloglucosidase (A. niger)NEW Amyloglucosidase (A. niger)NEW Amyloglucosidase (Rhizopus sp.) endo-1,5--L-Arabinanase (A. niger) -L-Arabinofuranosidase (A. niger) Rec -L-Arabinofuranosidase (novel specificity) Rec -L-Arabinofuranosidase (C. japonicus) Rec -L-Arabinofuranosidase (C. thermocellum) Rec endo-/exo-Arabinanase (C. japonicus) Rec Asparaginase (E. coli) Rec -Aspartyl dipeptidase (E. coli) Cellobiohydrolase I (T. longibrachiatum) Cellulase (endo-1,4--D-glucanase) (A. niger) Rec Cellulase (endo-1,4--D-glucanase) (B. amyloliquefaciens) Rec Cellulase (endo-1,4--D-glucanase) (T. maritima) Cellulase (endo-1,4--D-glucanase) (T. emersonii)
Rec Rec
PROTEASE TABLET TESTS

Protazyme Protazyme Protazyme Protazyme AK (200 tablets) AK (1000 tablets) OL (200 tablets) OL (1000 tablets)
SOLUBLE CHROMOGENIC SUBSTRATES S-ABG100 Azo-Barley Glucan S-ACGLM Azo-Carob Galactomannan S-AZCAS Azo-Casein (Sulphanilamide Dyed) S-ACMCL Azo-CM-Cellulose (liquid) S-ACMC Azo-CM-Cellulose (powder) S-AZFR5 Azo-Fructan S-AZFRXOI Azo-Fructan plus exo-Inulinase S-AGALP Azo-Galactan (potato) S-AWAXL Azo-Wheat Arabinoxylan (liquid) S-AWAXP Azo-Wheat Arabinoxylan (powder) S-AXBL Azo-Xylan (birchwood) (liquid) S-AXBP Azo-Xylan (birchwood) (powder) S-AZXG Azo-Xyloglucan (tamarind) S-AZRH AZ-Rhamnogalacturonan S-RDAR Red Debranched Arabinan (sugar beet) S-RPUL Red Pullulan S-RSTAR Red Starch
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Cat. No.
Product
Cat. No. E-ICDHBS E-DLDHLM E-LLDHP E-LICHN E-DMDHEC E-LMDHEC E-BMANN E-BMABS E-BMACJ E-BMATM E-MNHPF E-BMOSCF E-MAST E-NADHPO E-PCLYAN E-PCLYAN2 E-PLYCJ E-PGDHEC E-PGIBS E-PGIBSB E-PGIEC E-PGIECB E-PGISC E-PGISCB E-PGM E-PMIEC E-PTABS E-PGALS E-PGALUSP E-BSPRPD E-BSPRT E-BSPRT100 E-PULKP E-PULBL E-RHAMS E-SIALCP E-SIALST E-SCOAS E-SUCR E-SUCRBG E-TMPK E-TREH E-UAO E-XANLB E-XYTR1 E-XYTR2 E-XYTR3 E-XYAN4 E-XYRU6 E-XGP74 E-XYLATM E-XYNACJ E-XYNBCM E-XYLNP E-XYNBS E-XYNAP E-XEGP E-BXSEBP
Product Isocitrate dehydrogenase (B. subtilis) D-Lactate dehydrogenase (L. mesenteroides) L-Lactate dehydrogenase (Porcine)NEW Lichenase (endo-1,3(4)--D-glucanase) (Bacillus sp.) Rec D-Malate dehydrogenase (E. coli) Rec L-Malate dehydrogenase (E. coli) endo-1,4--Mannanase (A. niger) endo-1,4--Mannanase (Bacillus sp.) Rec endo-1,4--Mannanase (C. japonicus) Rec endo-1,4--Mannanase (T. maritima) Rec Mannitol dehydrogenase (P. fluorescens) Rec -Mannosidase (C. fimi) Malt Amylase Standard Rec NADH peroxidase (E. faecalis) Pectate lyase (Aspergillus sp.) Pectate lyase (Aspergillus sp.) Rec Pectate lyase (C. japonicus) Rec 6-Phosphogluconate dehydrogenase (E. coli) Rec Phosphoglucose isomerase (B. subtilis; regular) Rec Phosphoglucose isomerase (B. subtilis; large) Rec Phosphoglucose isomerase (E. coli; regular) Rec Phosphoglucose isomerase (E. coli; large) Rec Phosphoglucose isomerase (S. cerevisiae; regular) Rec Phosphoglucose isomerase (S. cerevisiae; large) Rec -Phosphoglucomutase (microbial)NEW Rec Phosphomannose isomerase (E. coli) Rec Phosphotransacetylase (B. subtilis) endo-Polygalacturonanase M1 (A. niger) endo-Polygalacturonanase M2 (A. niger) Protease (subtilisin A) (B. licheniformis) Protease (subtilisin A) (B. licheniformis) Protease (subtilisin A) (B. licheniformis) Pullulanase M1 (K. planticola) Pullulanase M2 (B. licheniformis) Rec -Rhamnosidase (prokaryote)NEW Rec exo--Sialidase (C. perfringens)NEW Rec exo--Sialidase (S. typhimurium)NEW Rec Succinyl-CoA synthetase (prokaryote) Sucrase (maltase) (yeast) Sucrase plus -GalactosidaseNEW Rec Thymidylate kinase (prokaryote) Rec Trehalase (prokaryote) Rec Uricase (eukaryote)NEW Rec Xanthan lyase (Bacillus sp.)NEW Xylanase M1 (T. viride) Xylanase M2 (T. longibrachiatum ; pl 5.5) Xylanase M3 (T. longibrachiatum ; pl 9.0) Xylanase M4 (A. niger) Xylanase M6 (rumen microorganism) Rec endo-1,4--Glucanase (Paenibacillus sp.)NEW Rec endo-1,4--Xylanase (T. maritima) Rec endo-1,4--Xylanase (C. japonicus) Rec endo-1,4--Xylanase (C. mixtus) Rec endo-1,4--Xylanase (N. patriciarum) Rec endo-1,4--Xylanase (B. stearothermophilus T6)NEW Rec endo-1,4--Xylanase (A. punctata)NEW Rec Xyloglucanase (Paenibacillus sp.)NEW Rec -Xylosidase (B. pumilus)NEW
Rec Rec
E-CELTR Cellulase (endo-1,4--D-glucanase)(T. longibrachiatum) Rec E-CITEC Citrate synthase (E. coli) Rec E-CREA Creatinase (Bacillus sp.)NEW Rec E-CMPK Cytidylate kinase (prokaryote) Rec E-DIAEC Diaphorase (E. coli) Rec E-FAERU Feruloyl esterase (rumen microorganism)NEW Rec E-FAEZCT Feruloyl esterase (C. thermocellum)NEW Rec E-FDHCB Formate dehydrogenase (C. boidini) E-FRMXLQ Fructanase mixture (purified; liquid) Rec E-FUCTM -Fucosidase (thermostable) (T. maritima) E-FUCM 1,2--L-Fucosidase (microbial) E-EGALN endo-1,4--D-Galactanase (A. niger) Rec E-GALCJ endo-1,4--D-Galactanase (C. japonicus) Rec E-GALCT endo-1,4--D-Galactanase (C. thermocellum) Rec E-GALDH Galactose dehydrogenase (soil prokaryote) Rec E-GALMUT Galactose dehydrogenase / Galactose mutarotase E-AGLAN -Galactosidase (A. niger) E-AGLGU -Galactosidase (guar) E-BGLAN -Galactosidase (A. niger) Rec E-LICACT Non-specific endo-1,3(4)--Glucanase (C. thermocellum) E-EXBGOS exo-1,3--D-Glucanase / -Glucosidase E-LAMSE endo-1,3--D-Glucanase (Trichoderma sp.) Rec E-LAMHV endo-1,3--D-Glucanase (barley)NEW Rec E-EXG5AO exo-1,3-b-D-Glucanase (Aspergillus oryzae)NEW E-EXBGL exo-1,3--D-Glucanase (Trichoderma sp.) Rec E-EXBGTV exo-1,3-b-D-Glucanase (Trichoderma virens)NEW Rec E-GAMP Glucoamylase P (H. resinae)NEW Rec E-GLUKEC Gluconokinase (E. coli) E-GOXCA Glucose oxidase / Catalase mixture (eukaryote) E-GPDH5 Glucose-6-phosphate dehydrogenase (L. mesenteroides) Rec E-GPDHEC Glucose-6-phosphate dehydrogenase (E. coli) E-TSAGL -Glucosidase (B. stearothermophilus) Rec E-TSAGS -Glucosidase (B. stearothermophilus)NEW E-MALTS -Glucosidase (maltase) (yeast) E-TRNGL -Glucosidase (transglucosidase) (A. niger) E-OAGUM Oligo--1,6-GlucosidaseNEW E-BGLUC -Glucosidase (A. niger) Rec E-BGOSAG -Glucosidase (Agrobacterium sp.) Rec E-BGOSTM -Glucosidase (thermostable) (T. maritima) Rec E-BGLAEC -Glucuronidase (E. coli)NEW Rec E-AGUBS a-Glucuronidase(Geobacillus stearothermophilus)NEW Rec E-GOTEC Glutamate oxaloacetate transaminase (E. coli) Rec E-GPTBS Glutamate pyruvate transaminase (B. subtilis) Rec E-GLUTEC Glutaminase (E. coli) Rec E-GPO Glycerol 3-phosphate oxidaseNEW Rec E-GMPK Guanylate kinase (prokaryote) E-HEX10 Hexokinase (yeast) E-HKGDH Hexokinase / Glucose-6-phosphate dehydrogenase Rec E-HYLSP Hyaluronate lyase (novel specificity)(soil prokaryote) Rec E-HBDH 3-Hydroxybutyrate dehydrogenase (prokaryote) Rec E-INDHBS myo-Inositol dehydrogenase (B. subtilis) E-ENDOI endo-Inulinase (A. niger) E-EXOI exo-Inulinase (A. niger) Rec E-EXOIAN exo-Inulinase (A. niger) NEW E-INVRT Invertase (fructofuranosidase) (yeast) E-INVPD2 Invertase (powder) E-INVPD5 Invertase (powder) E-ISAMY Isoamylase (glycogen 6-glucanohydrolase)
62
Cat. No. E-BXSR E-BXSRB

Rec
Product exo-1,4--D-Xylosidase (S. ruminantium; regular)NEW Rec exo-1,4--D-Xylosidase (S. ruminantium; large) NEW
Rec
Cat. No.
Product
O-CHI5 Pentaacetyl-chitopentaose O-CHI6 Hexaacetyl-Chitohexaose
(recombinant enzyme)
Aldouronic Acids (from xylan)

O-AMX O-AMXR Aldouronic acid mixture Aldouronic acid mixture (NaBH4 reduced)
POLYSACCHARIDES
P-ARAB Arabinan (sugar beet) P-DBAR Debranched Arabinan (sugar beet) P-LARB Linear 1,5--L-Arabinan (sugar beet) P-CMLA CM-Linear 1,5--L-Arabinan (sugar beet) P-ARGAL Arabinogalactan (larch wood) P-RAXY Arabinoxylan (rye flour) P-WAXYL Arabinoxylan (wheat flour; low viscosity) P-WAXYM Arabinoxylan (wheat flour; medium viscosity) P-WAXYH Arabinoxylan (wheat flour; high viscosity) P-WAXYI Arabinoxylan (wheat flour; insoluble) P-BGBL Beta-Glucan (barley; low viscosity) P-BGBM Beta-Glucan (barley; medium viscosity) P-BGBH Beta-Glucan (barley; high viscosity) P-BGOM Beta-Glucan (oat; medium viscosity) P-BGOH Beta-Glucan (oat; high viscosity) P-BGYST Beta Glucan (yeast; alkali soluble) P-BGCFA Beta-Glucan CFA standard P-MWBGS Beta-Glucan MW standard P-BLDX Beta-Limit Dextrin (10 g) P-BLDX50 Beta-Limit Dextrin (50 g) P-CMC4M Carboxymethyl Cellulose 4M P-CURDL Curdlan P-CMCUR CM-Curdlan P-GALLU Galactan (lupin) P-GALPOT Galactan (potato) P-GALML Galactomannan (carob; low viscosity) P-GALMH Galactomannan (carob; high viscosity) P-GGMMV Galactomannan (guar; medium viscosity) P-GGMHV Galactomannan (guar; high viscosity) P-GGM21 Galactomannan (guar; galactose depleted; 21 % gal) P-GGM28 Galactomannan (guar; galactose depleted; 28 % gal) P-GLCML Glucomannan (konjac; low viscosity) P-GLCMH Glucomannan (konjac; high viscosity) P-LICHN Lichenan (icelandic moss) P-MANIV Mannan (ivory nut) P-MANCB Mannan (1,4--D-mannan) P-PACHY Pachyman (1,3--D-glucan) P-CMPAC CM-Pachyman P-PGALU Pectic Galactan (lupin) P-PGAPT Pectic Galactan (potato) P-PGACT Polygalacturonic Acid (PGA) P-PULLN Pullulan P-PULLBH Pullulan (NaBH4 reduced) P-RHAM1 Rhamnogalacturonan I (potato) P-RHAGN Rhamnogalacturonan (soy bean) P-XYGLN Xyloglucan (tamarind) OLIGOSACCHARIDES Acetyl-Chito-Oligosaccharides O-CHI2 Diacetyl-chitobiose O-CHI3 Triacetyl-chitotriose O-CHI4 Tetraacetyl-chitotetraose Purchase Online at www.megazyme.com
Amylosaccharides (mixed-linkage)
O-GMT 63--D-Glucosyl-maltotriose O-GMH 63--D-Glucosyl-maltotriosyl-maltotriose
1,5--L-Arabino-Oligosaccharides
O-ABI O-ATR O-ATE O-APE O-AHE O-AHP O-AOC Arabinobiose (syrup) Arabinotriose (syrup) Arabinotetraose (syrup) Arabinopentaose (syrup) Arabinohexaose (powder) Arabinoheptaose (powder) Arabino-octaose (powder)
Cello-Oligosaccharides
O-CTR Cellotriose O-CTE Cellotetraose O-CPE Cellopentaose O-CHE Cellohexaose O-CTRRD 1,4-b-D-CellotriitolNEW O-CTERD 1,4-b-D-CellotetraitolNEW O-CPERD 1,4-b-D-CellopentaitolNEW O-CHERD 1,4-b-D-CellohexaitolNEW
1,3:1,4 -Gluco-Oligosaccharides
O-BGTRIA 1,3:1,4--Glucotriose A O-BGTRIB 1,3:1,4--Glucotriose B O-BGTETA 1,3:1,4--Glucotetraose A O-BGTETB 1,3:1,4--Glucotetraose B O-BGTETC 1,3:1,4--Glucotetraose C
Fructo-Oligosaccharides
O-KTR 1-Kestose O-KTE 1,1-Kestotetraose O-KPE 1,1,1-Kestopentaose
Galacto-Manno-Oligosaccharides
O-GM3 61--D-Galactosyl-mannotriose O-GMM3 61--D-Galactosyl-mannobiose + mannotriose O-GGM5 63,64-D-Galactosyl-mannopentaose
1,4-D-Galacto-Oligosaccharides
O-GBI Galactobiose (purity > 95 %)
Galactosyl-Sucrose Oligosaccharides
O-VER Verbascose
Gluco-Manno-Oligosaccharides
O-GMMBI 1,4--D-Glucosyl-D-Mannose plus 1,4--D- MannobioseNEW O-GMMTR 1,4--D-Glucosyl-D-Mannobiose and 1,4--D- Cellobiosyl-D-MannoseNEW
63
Cat. No.
Product
Cat. No.
Product
1,3--D-Gluco-Oligosaccharides
O-LAM2 Laminaribiose O-LAM3 Laminaritriose O-LAM4 Laminaritetraose O-LAM5 Laminaripentaose O-LAM6 Laminarihexaose
1,4--D-Manno-Oligosaccharides
O-MBI Mannobiose O-MTR Mannotriose O-MTE Mannotetraose O-MPE Mannopentaose O-MHE Mannohexaose
BUFFERS B-BISTRIS250 BIS-TRIS Buffer Salt B-CAPS200 CAPS Buffer Salt B-CAPSO250 CAPSO Buffer Salt B-GLYGLY250 Glycylglycine Buffer Salt B-HEPES250 HEPES Buffer Salt B-MES250 MES Monohydrate Buffer Salt B-MOPS250 MOPS Buffer Salt B-PIPES250 PIPES Buffer Salt B-TRIS500 TRIS Buffer Salt
DVDs, EQUIPMENT & BOOKS Training DVDs

D-AMYL Amylose/Amylopectin DVD D-WINE Assay Format for the Wine Testing Kits DVD D-BETA3 -Amylase (BETAMYL-3 Method) DVD D-BGLU -Glucan (Mixed Linkage) DVD D-CERA Ceralpha : -Amylase DVD D-INTDF Integrated Total Dietary Fibre DVD D-MBGL Malt -Glucanase DVD D-PRET Sample Pre-treatment Format DVD D-SDAM Starch Damage DVD D-TSTA Total Starch DVD
Nitrophenyl Oligosaccharides
O-CPNPG2-100 O-CPNPG3-50 O-CPNPG4-50 O-PNPL-100 O-BPNPC7 O-NAPC3-100 O-PNPC3-100 O-4MUX2-5 O-4MUX2-10 O-ONPX2-5 O-ONPX2-25 O-PNPX2-10 O-PNPX2-50 2-Chloro-4-nitrophenyl -cellobiosideNEW 2-Chloro-4-nitrophenyl -cellotriosideNEW 2-Chloro-4-nitrophenyl -cellotetraosideNEW 4-Nitrophenyl -lactosideNEW Blocked p-nitrophenyl-maltoheptaoside Naphthyl -maltotriosideNEW 4-Nitrophenyl -maltotriosideNEW 4-Methylumbelliferyl--Xylobioside 4-Methylumbelliferyl--XylobiosideNEW ortho-Nitrophenyl--XylobiosideNEW ortho-Nitrophenyl--XylobiosideNEW p-Nitrophenyl--xylobiosideNEW p-Nitrophenyl--xylobiosideNEW
Equipment
D-FRGLMQ MegaQuant Meter plus D-Fructose & D-Glucose Reagents D-LMALMQ MegaQuant Meter plus L-Malic Acid Reagents D-MQTUB Tubes for MegaQuant Meter (24 tubes) D-IBMKIII Megazyme Incubation Bath MK III D-INTDFB Water Bath for Integrated Total Dietary Fibre Procedure
Xyloglucan Derived Oligosaccharides

O-IPRM O-XCBIR O-X3G4 O-X3G4R O-XGHON O-XGHDP Isoprimeverose (xyloglucan derived) Xylosyl-cellobiose (NaBH4 reduced) Heptasaccharide (X3Glc4) Heptasaccharide (X3Glc4; NaBH4 reduced) Xyloglucan (Hepta + octa + nona-saccharides) Higher DP xyloglucan oligosaccharides
Book
D-ADFTB Advanced Dietary Fibre Technology Book
1,4--D-Xylo-Oligosaccharides
O-XBI Xylobiose O-XTR Xylotriose O-XTE Xylotetraose O-XPE Xylopentaose O-XHE Xylohexaose
Arabino-Xylo-Oligosaccharides
O-AXBI 1,3--L-Arabinosyl-1,4--D-XylobioseNEW O-AXTRI 1,2-a-L-Arabinosyl-1,4-b-D-XylotrioseNEW GENERAL CHEMICALS G-AMBOH Amberlite FPA OH- Ion Exchange Resin G-AMBH Ambersep 200 H+ Ion Exchange Resin G-CEL100 Celite (100 g) G-CEL500 Celite (500 g) G-LCYST200 L-Cysteine Hydrochloride Monohydrate
64
Megazyme International Ireland Bray Business Park, Bray, Co. Wicklow, Ireland T + 353 1 286 1220 F + 353 1 286 1264 E info@megazyme.com
www.megazyme.com
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Current Megazyme Catalogue 2013

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Advanced Bio-Analysis Test Kits for the Food, Feed, Fermentation, Wine, Brewing & Dairy Industries

Setting New Standards in Test Technology

T + 353 1 286 1220 F + 353 1 286 1264 E info@megazyme.com

Food, Feed, Fermentation, Wine, Brewing & Dairy Analysis

Megazyme Test Kits and Reagents Purity. Quality. Innovation.

Dr. Barry V. McCleary Chief Executive Officer

The Megazyme Advantage 10

Advanced Bio-Analysis Test Kits

Purchase Online at www.megazyme.com

The industries we serve

Setting New Standards in Test Technology

Food Industry Test Kits

Advantages of Megazyme Test Kits

Common food component

Total Dietary Fibre

Carbohydrate not digested in small intestine

Major food component

Purchase Online at www.megazyme.com

Feed Industry Test Kits

Advantages of Megazyme Test Kits

Commonly found in feed or fermented feed

A key enzyme in most feeds and plant products

Available Carbohydrates / Dietary Fibre Beta-Glucan (Barley and oats) Beta-Glucanase

Rapidly and slowly available sugars for digestion or fermentation

Novel procedure. Stable reagents

Major cell-wall polysaccharide of barley and oats

Cellulase and b-glucanase levels in feeds

Fructo-oligosaccharides in grasses and grains

K-FRUGL K-FRGLMQ K-FRGLQR K-GALM

Major digestible carbohydrates in feeds

Reserve carbohydrate in many legume seeds

Phytic Acid Raffinose / D-Galactose Resistant Starch

Rapid reaction, stable reagents

Starch that is not digested in the small intestine of monogastric animals

Total Dietary Fibre

Carbohydrate not digested in small intestine

Starch content of grain and feed

K-XYLS S-ABG100 S-AXBP S-AZCAS

b-Xylanase in feed b-Glucanase in feed b-Xylanase in feed

endo-Protease added to feed

Setting New Standards in Test Technology

Fermentation Industry Test Kits

Advantages of Megazyme Test Kits

Commonly measured in fermentation broths

A major fermentation product

L-Asparagine / L-Glutamine / Ammonia Beta-Glucanase

Common components of animal cell culture media

A major fermentation product

Ethanol D-Glucose Glucose Oxidase Glycerol L-Glutamine / Ammonia

K-ETOH K-GLUC K-GLUHKR/L K-GLOX K-GCROL K-GCROLGK K-GLNAM

K-LMALR/L K-LMALAF K-LMALMQ K-LMALQR

Common component of fruits

L-Lactic Acid Succinic Acid Sucrose

K-LATE K-SUCC K-SUFRG K-SUCGL

T-AMZ200 T-ARZ200 S-ABG100 S-ACMC T-CTZ200 S-RPUL S-AXBP

Arabinanase Beta-Glucanase Cellulase Cellulase Pullulanase

Purchase Online at www.megazyme.com

Wine Industry Test Kits

Advantages of Megazyme Test Kits

K-ACET K-ACETAF K-ACETAK K-ACETRM

K-AMIAR K-LARGE K-LARGE K-ASCO

L-Arginine L-Ascorbic Acid

Primary Amino Nitrogen (NOPA) D-Sorbitol Succinic Acid Sucrose

K-SORB K-SUCC K-SUFRG K-SUCGL K-SULPH K-TSULPH K-ETSULPH