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INDUSTRIES WE SERVE
 
 
 
 
 
Megazyme has established an international reputation for excellence in the development and supply of Enzymatic test kits and reagents for industrial application covering a wide range of industries such as cereal, food, feed, fermentation and textiles.
 
  • Analytical Laboratory
  • Animal Feeds
  • Baking and Bread Improvers
  • Biofuels Research
  • Detergent Industry
  • Malting, Brewing and Juice
  • Fermentation and Enzymes
  • Milk and Dairy
  • Milling and Starch Industries
  • Plant Breeding
  • Research
  • Textiles Industry
 
Analytical Laboratory
Megazyme's mission is to provide high quality test kits and reagents employing only the highest purity enzymes. We offer Analytical Laboratory Services assisting labs in testing samples in terms of Nutritional value of foods and feeds, quality, authenticity, or in terms of their Research and Development capabilities. Our reputation depends on helping you solve your problems. If we cannot provide a method to analyse your samples, we will help you find someone who can. We also have the flexibility to develop new methods or tailor-make products for specific processes.
 
 
Animal Feeds
 
Feed Analysis and Testing. Cereal grains and legume seeds are major components in the feed formulations for chickens and pigs. These materials contain a range of anti-nutritional factors such as non-digestible polysaccharides and oligosaccharides. Arabinoxylan in wheat and β-glucan in barley increase the viscosity of the gut content and reduce the rate of feed consumption and nutrient absorption.These problems are alleviated by the addition of appropriate enzymes such as endo-xylanase and β-glucanase to the feed.The major carbohydrate, anti-nutritional factors in legume seeds are the non-digestible raffinose-series-oligosaccharides. These can be converted to digestible sugars by α-galactosidase treatment. Megazyme has recognised the need for simple and specific assays for these anti-nutritional carbohydrates, and has developed the required test kits.
 
 
Baking and Bread Improvers
Enzymes in Bread Making - In bread production, a knowledge of both the alpha-amylase content and the water absorption of the flour is essential. Heavy rainfall and high humidity at the time of harvesting leads to preharvest sprouting, and the synthesis of amylase. High levels of this enzyme in flour leads to excessive starch dextrinisation in the baking process, which results in a sticky loaf, which is difficult to slice. Water added to flour is absorbed by protein, pentosans and starch. The major variable affecting water absorption is the level of damaged starch granules which are produced during the milling of the grain.
 
 
Biofuels Research
Biofuels have existed for many years but more recently, with increasing environmental issues and a finite source of fossil fuels, biofuel development has become a major research focus.
 
 
Detergent Industry
 
Detergent Analysis- Due to continued biotechnological research, the detergent market continues to make progress in certain niches. Not only is it important that washing garments remain in pristine condition, but enviromental factors are also a major consideration. Biotechnology can contribute significantly to making detergents even safer for the environment.
 
 
 
Malting, Brewing and Juice
In beer manufacture, barley grain is malted (germinated under controlled conditions) and kilned. This malt is extracted to give wort. The wort is cooked and treated with hops, fermented with yeast, filtered and stabilised.
 
 
 
Fermentation and Enzymes
 
Many aspects of the processing and up-grading of cereal and other plant products require the use of enzymes of plant and microbial origin.In the former case, enzymes are simply extracted from the plant material and subjected to purification and stabilisation processes, or are used in the plant material as part of the processing conditions (e.g. malt).
Microbial enzymes are produced by selected fungi and bacteria grown under well defined fermentation conditions. The organisms used are selected by large-scale screening of soil samples
 
 
Milk and Dairy
Enzymatic bio-analysis plays an important role during the processing of milk, and production of cheese, yogurt and other fermented milk beverages, such as kefir.Milk Analysis: In the processing of milk, levels of ammonia and L-lactic acid are critical indicators of “freshness” and hygienic status. Levels of L-ascorbic acid, lactose, D-galactose, D-glucose, D-gluconic acid and urea are also routinely determined. Heat treatment of milk converts a small amount of lactose into lactulose. As this is the only source of lactulose in milk, measurement of this analyte reveals the extent of heat treatment.
 
Dairy Analysis: In the production of cheese, rising levels of L-lactic acid and falling levels of lactose are monitored during fermentation. In some cases, such as in manufacture of “Swiss” cheese, subsequent falling levels of L-lactic acid and rising levels of acetic acid due to the growth of propionic acid bacteria are also monitored. Levels of L-glutamic acid rise throughout the cheese production process, as a result of microbial utilisation of milk proteins. Other commonly measured analytes include citric acid, D-lactic acid, succinic acid, lactose, D-galactose, D-glucose and cholesterol.
In th
 
 
Milling and Starch Industries
 
In the milling of cereal grains to flour for food and feed applications, the quality of the feed-stock grain and the recovered fractions are paramount.Parameters such as "weather damage" (amylase content), starch and β-glucan contents, total dietary fibre, and starch damage are important. These parameters need to be monitored throughout production in order to optimise the process and to meet quality requirements. Properties of starch, such as the amylose/amylopectin ratio, are also important in determining end-use applications.
 
 
 
Plant Breeding
 
The aim of plant breeding programmes is to select and propagate plant lines with improved qualities. In cereal grains such properties include protein content, "baking quality", starch and/or ß-glucan contents. In many cases, the aim is to select against a particular component e.g. raffinose-series-oligosaccharides, glucosinolates or pre-harvest sprouting (amylase). Rapid, reliable and accurate anaytical methods are required
 
 
Research
 
Most of the problems experienced in the processing and utilisation of cereal and legume grains and fruits have been, or could be, resolved through focused applied and basic research programs.To facilitate researchers in these endeavours, Megazyme supplies a range of highly purified enzymes, analytical test reagents, assay kits, defined polysaccharides and oligosaccharide standards. The Megazyme range of products finds widespread application in research laboratories, from the plant breeder through to basic research and food processing and to the research community in general. 
 
 
Textiles Industry
 
Enzymes are being used increasingly in textile processing, mainly in the finishing of fabrics and garments. Some of the more important applications are desizing and jeans finishing.To facilitate researchers in these endeavours, Megazyme supplies a range of highly purified enzymes, analytical test reagents, assay kits, defined polysaccharides and oligosaccharide standards. The Megazyme range of products finds widespread application in research laboratories, from the plant breeder throDesizing:
In the case of fabrics made from cotton or blends of cotton and synthetic fibres, the warp (longitudinal) threads are coated with an adhesive substance known as 'size'. This is to prevent the threads breaking during weaving. The most important size is starch and starch derivatives. After weaving, the size must be removed again in order to prepare the fabric for finishing (bleaching, dyeing, printing etc.). This process (desizing) may be carried out by treating the fabric with strong chemicals such as acids, bases or oxidising agents. However, starch-splitting enzymes (alpha-amylases) have been preferred for many years due to their high efficiency and specific action. Amylases bring about complete removal of the size without any harmful effects on the fabricugh to basic research and food processing and to the research community in general. 
 
 
Wine Analysis
 
Enzymatic bio-analysis plays a vital role throughout the whole of the wine-making process.Before the alcoholic fermentation begins, the nutritional status of the grape juice is determined to ensure optimal growth conditions for the yeast. This includes an estimation of yeast available nitrogen as the product of free ammonia, primary amino nitrogen and L-arginine, and the principle fermentable sugars D-fructose and D-glucose.
 
 
 
 
 
 
 
 
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