| 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 | |
| | Nguyễn Thị Kim Phương |
| Sales Engineer | |
| 0979.895.707 | |
| sales7@lamviet.com |
| Phạm Văn Điệp | |
| Sales Engineer | |
| 0961.345.359 | |
| sales2@lamviet.com |
| | Nguyễn Thị Kim Phương |
| Sales Engineer | |
| 0979.895.707 | |
| sales7@lamviet.com |
| | Phạm Thị Vân |
| Sales Engineer | |
| 0389.784.968 | |
| sales8@lamviet.com |
| Lê Thịnh Phát | |
| Sales Engineer | |
| 0965.129.641 | |
| sales1@lamviet.com |
| | Lê Thịnh Phát |
| Sales Engineer | |
| 0965.129.641 | |
| sales1@lamviet.com |
| Phạm Văn Điệp | |
| Sales Engineer | |
| 0961.345.359 | |
| sales2@lamviet.com |
| | Nguyễn Quang Minh |
| Sales Engineer | |
| 0963.222.943 | |
| sales14@lamviet.com |
| | Nguyễn Thu Hà |
| Sales Engineer | |
| 0966.306.011 | |
| sales11@lamviet.com |
| | Phạm Thị Vân |
| Sales Engineer | |
| 0961.345.359 | |
| sales8@lamviet.com |
| |||||
