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- 详细信息
- 文献和实验
- 技术资料
- 保质期：
＞1年
- 英文名：
Xylanase Assay Kit (Xylazyme AX)
- 库存：
请咨询
- 供应商：
上海经科化学科技有限公司
- 保存条件：
4℃
- 规格：
200 assays
木聚糖酶检测试剂盒介绍：
| Content: | 200 assays per kit |
| Shipping Temperature: | Ambient |
| Storage Temperature: | Short term stability: 2-8oC, Long term stability: See individual component labels |
| Stability: | > 2 years under recommended storage conditions |
| Analyte: | endo-1,4-β-Xylanase |
| Assay Format: | Spectrophotometer |
| Detection Method: | Absorbance |
| Wavelength (nm): | 590 |
| Signal Response: | Increase |
| Limit of Detection: | 0.02 U/mL of assay solution |
| Reproducibility (%): | ~ 5% |
| Total Assay Time: | ~ 30 min |
| Application examples: | Animal feeds, enzyme preparations, bread improver mixtures and other materials. |
| Method recognition: | Used widely in the feed industry |
- Very cost effective
- All reagents stable for > 2 years during use
- Only test kit available
- Simple format
- Standard included
The Xylanase (Xylazyme AX) assay kit is used for the measurement of endo-1,4-β-D-xylanase in enzyme preparations, bread improver mixtures and animal feeds. Contains Xylazyme AX Tablets and xylanase enzyme controls (A. niger and Trichoderma longibrachiatum).
Browse our full range of test kits for enzyme activities.
木聚糖酶检测试剂盒说明书(PDF)请向客服索取！
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| 词料业检测试剂盒 | β-木聚糖内切酶/木聚糖酶 检测试剂盒 | K-XYLS | 饲料中的木聚糖 | 灵敏度高，试剂稳定 |
| 词料业检测试剂盒 | 内切-1,4-β-D-木聚糖酶底物的特异性检测。 | S-AXBP | 饲料中的木聚糖 | 灵敏、操作筒单、试剂稳定 |
| 发酵业检测试剂盒 | β-木聚糖内切酶 | S-AXBP | 一种发酵产物 | 反应快、试剂稳定 |
| 酿造行业检测试剂盒 | β-木聚糖内切酶，测定内-1,4-β-D-木聚糖酶 | T-XAX200 | 水解麦芽木聚糖的关键酶 | 底物新颖、反应快、试剂稳定 |
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文献和实验1.Whole-Genome Sequence and Interaction Analysis in the Production of Six Enzymes From the Three Bacillus Strains Present in a Commercial Direct-Fed Microbial (Norum™) Using a Bliss Independence Test.
Hernandez-Patlan, D., Solis-Cruz, B., Latorre, J. D., Merino-Guzman, R., Rodríguez, M. M., Ausland, C., Hernandez-Velasco, X., Holguin, O. R., Delgado, R., Hargis, B. M., Singh, P. & Tellez-Isaias, G. (2022). Frontiers in Veterinary Science, 9.
Kim, H. J., Song, Y., Lee, S., Lee, K. P., Lee, B. H. & Yoo, S. H. (2017). Food Research International, 99, 596-602.
