Megazyme/The DFructose and DGlucose Assay Kit (MegaQuant™ Format)/KFRGLMQ/60 assays per kit

TheD-FructoseandD-GlucoseMegaQuant™Formattestkitissuitablefor themeasurementandanalysisofD-fructoseandD-glucoseingrapes,grapejuiceandwineusingtheMegaQuant™colorimeter(measurementat505nm).

Grapeandwineanalysis:Oenologiststoexploitadvancedtestkits.

Charnock,S.C.&McCleary,B.V.(2005).RevuedesEnology,117,1-5.

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Itiswithoutdoubtthattestingplaysapivotalrolethroughoutthewholeofthevinificationprocess.Toproducethebestpossiblequalitywineandtominimiseprocessproblemssuchas“stuck”fermentationortroublesomeinfections,itisnowrecognisedthatifpossibletestingshouldbeginpriortoharvestingofthegrapesandcontinuethroughtobottling.Traditionalmethodsofwineanalysisareoftenexpensive,timeconsuming,requireeitherelaborateequipmentorspecialistexpertiseandfrequentlylackaccuracy.However,enzymaticbio-analysisenablestheaccuratemeasurementofthevastmajorityofanalytesofinteresttothewinemaker,usingjustonepieceofapparatus,thespectrophotometer(seepreviousissueNo.116foradetailedtechnicalreview).Grapejuiceandwineareamenabletoenzymatictestingasbeingliquidstheyarehomogenous,easytomanipulate,andcangenerallybeanalysedwithoutanysamplepreparation.

Megazyme“advanced”winetestkitsgeneralcharacteristicsandvalidation.

Charnock,S.J.,McCleary,B.V.,Daverede,C.&Gallant,P.(2006).ReveuedesOenologues,120,1-5.

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ManyoftheenzymatictestkitsareofficialmethodsofprestigiousorganisationssuchastheAssociationofOfficialAnalyticalChemicals(AOAC)andtheAmericanAssociationofCerealChemists(AACC)inresponsetotheinterestfromoenologists.Megazymedecidedtouseitslonghistoryofenzymaticbio-analysistomakeasignificantcontributiontothewineindustry,bythedevelopmentofarangeofadvancedenzymatictestkits.Thistaskhasnowbeensuccessfullycompletedthroughthestrategicandcomprehensiveprocessofidentifyinglimitationsofexistingenzymaticbio-analysistestkitswheretheyoccurred,andthenusingadvancedtechniques,suchasmolecularbiology(photo1),torapidlyovercomethem.Noveltestkitshavealsobeendevelopedforanalytesofemerginginteresttotheoenologist,suchasyeastavailablenitrogen(YAN;seepages2-3ofissue117article),orwherepreviouslyenzymesweresimplyeithernotavailable,orweretooexpensivetoemploy,suchasforD-mannitolanalysis.

ProductionofBioethanolfromAgriculturalWastesUsingResidualThermalEnergyofaCogenerationPlantintheDistillationPhase.

Cutzu,R.&Bardi,L.(2017),3(2),24.

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Alcoholicfermentationswereperformedadaptingthetechnologytoexploittheresidualthermalenergy(hotwaterat83-85°C)ofacogenerationplantandtovalorizeagriculturalwastes.Substrateswereapple,kiwifruitandpeacheswastesandCornThreshingResidue(CTR).Saccharomycesbayanuswaschosenasbiocatalyst.Thefruits,freshorblanched,weremashed;CTRwasgelatinizedandliquefiedbyaddingLiquozyme^®SCDS(Novozyme);saccharificationsimultaneoustofermentationwascarriedoutusingtheenzymeSpirizyme^®Ultra(Novozyme).Lab-scalestaticfermentationswerecarriedoutat28°Cand35°C,usingrawfruits,blanchedfruitsandCTR,monitoringtheethanolproduction.ThehighestethanolproductionwasreachedwithCTR(10,22%9andamongfruitswithapple(8,71%).Distillationsatlowtemperaturesandundervacuum,toexploitwarmwaterfromcogenerationplant,weretested;distillationat80°Cand200mbaror400mbarallowedtorecover93,35and89,59%ofethanolrespectively.Theseresultssupportafermentationprocesscoupledtoacogenerationplant,fedwithapplewastesandwithCTRwhenapplewastesarenotavailable,wherehotwaterfromcogenerationplantisusedinblanchinganddistillationphases.Thescaleupinapilotplantwasalsocarriedout.

Improvementoftheproteinqualityofwheatbreadthroughfababeansourdoughaddition.

Coda,R.,Varis,J.,Verni,M.,Rizzello,C.G.&Katina,K.(2017).LWT-FoodScienceandTechnology,82,296-302.

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Theeffectsofthesubstitutionofwheatflourwithfababeanflourandfababeansourdoughonthepropertiesofcompositebreadwereinvestigated.Breadwaspreparedbyreplacingwheatflourwith30%offababeanflour,nativeoraftersourdoughfermentation.Theadditionoffababeanflourinfluencedthestructureofthebreads,causingaslightdecreaseofvolumeandhigherhardnesscomparedtowheatbread.However,whenfermentedfababeanflourwasadded,thecrumbporosityofthebreadwasnotaffected.Theadditionof30%offababeanflourincreasedwheatbreadproteincontentfrom11.6upto16.5%ofdrymatter.Theadditionofnativefababeanflourdidnotaffecttheinvitroproteindigestibility,resultingsimilartowheatbread(64%).Onthecontrary,fababeansourdoughbreadshowedhigherproteindigestibility(73%).Generally,theadditionofnativefababeanflourcausedanimprovementofthenutritionalindexesofthecompositebread,furtherenhancedwhenfermentationwascarriedout.Thefreeaminoacidprofile,proteinchemicalscore,andbiologicalvalueindexwerethehighestinfababeansourdoughbread.Inaddition,thepredictedglycemicindexwasthelowestinfababeansourdoughbread.

Simplecolourimetricmethodforthedeterminationof
D-FructoseandD-Glucoseinfoodstuffs,beveragesand
othermaterials

Principle:
             (hexokinase)
(1)D-Glucose+ATP→G-6-P+ADP

             (hexokinase)
(2)D-Fructose+ATP→F-6-P+ADP

  (phosphoglucoseisomerase)
(3)F-6-P      ↔      G-6-P

   (glucose-6-phosphatedehydrogenase)
(4)G-6-P+NADP⁺→gluconate-6-phosphate+NADPH+H⁺

              (diaphorase)
(5)INT+NADPH+H⁺→NADP⁺+INT-formazan

Kitsize:                        60assays
Method:                        Spectrophotometricat505nm
Reactiontime:                 ~5min
Detectionlimit:               23.2mg/L
Applicationexamples:
Grapejuice/must,wine,beer,fruitjuices,softdrinks,milk,jam,honey,
dieteticfoods,bread,bakeryproducts,candies,desserts,confectionery,
ice-cream,fruitandvegetables,condiments,tobacco,cosmetics,
pharmaceuticals,paperandothermaterials(e.g.biologicalcultures,
samples,etc.)
Methodrecognition:    Novelmethod

Advantages

Novelproduct,patentedtechnology
Spectrophotometer/laboratoryexpertisenotrequired
Highlystablereagents(atleastthreeseasonsuse)
Verycompetitiveprice(costpertest)
Verysimpleprocedure
Rapidreactiontime(~10min)
Standardincluded

对照品标准品，生物试剂盒，gibco胎牛血清，试剂采购网，中国试剂网，细胞因子试剂盒

Megazyme/The DFructose and DGlucose Assay Kit (MegaQuant™ Format)/KFRGLMQ/60 assays per kit

Grapeandwineanalysis:Oenologiststoexploitadvancedtestkits.

Megazyme“advanced”winetestkitsgeneralcharacteristicsandvalidation.

ProductionofBioethanolfromAgriculturalWastesUsingResidualThermalEnergyofaCogenerationPlantintheDistillationPhase.

Improvementoftheproteinqualityofwheatbreadthroughfababeansourdoughaddition.