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