Xylanase Assay Kit (Xylazyme AX) 

The Xylanase (Xylazyme AX) test kit is used for the measurement and analysis 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).

Product Code
Content/size
Stock
Price
Qty
K-XYLS
200 assays per kit
$363.00

In association with DHL Express Megazyme offers expedited same day shipping on all orders received before 12 noon, DHL offers express shipping to over 220 countries worldwide serving 35 countries next day and 65 within 2 days. For further details visit our delivery page.

We support the following payment methods:

  • Visa
  • MasterCard
  • American Express
  • Cheque
  • Wire Transfer / EFT /ACH

For further details visit our payment page

Colourimetric method for the determination of Xylanase in feed,
foodstuffs and other materials

Principle:
                                                          (β-xylanase)
(1) Xylazyme AX (water insoluble) + H2O → water soluble dyed xylan fragments

Kit size:                           200 assays
Method:                            Based on use of Xylazyme AX tablets (590 nm)
Total assay time:              ~ 30 min
Detection limit:                 0.02 U/mL of assay solution
Application examples:
Animal feeds, enzyme preparations, bread improver mixtures and
other materials
Method recognition:    
Used widely in the feed industry

Advantages

  • Very cost effective
     
  • All reagents stable for > 2 years during use
     
  • Only test kit available
     
  • Simple format
     
  • Standard included

Novel substrates for the automated and manual assay of endo-1,4-β-xylanase.

Mangan, D., Cornaggia, C., Liadova, A., McCormack, N., Ivory, R., McKie, V. A., Ormerod, A. & McCleary, D. V. (2017). Carbohydrate Research, 445, 14-22.

Comparison of endolytic hydrolases that depolymerise 1,4-β-D-mannan, 1,5-α-L-arabinan and 1,4-β-D-galactan.

McCleary, B. V. (1991). “Enzymes in Biomass Conversion”, (M. E. Himmel and G. F. Leatham, Eds.), ACS Symposium Series, 460, Chapter 34, pp. 437-449. American Chemical Society, Washington.

Measurement of endo-1,4-β-D-xylanase.

McCleary, B. V. (1992). “Xylans and Xylanases”, (J. Visser, G. Beldman, M. A. Kusters-van Someron and A. G. J. Voragen, Eds.), Progress in Biotechnology, Vol. 7, Elsevier, Science Publishers B. V., pp. 161-169.

New developments in the measurement of α-amylase, endo-protease, β-glucanase and β-xylanase.

McCleary, B. V. & Monaghan, D. (2000). “Proceedings of the Second European Symposium on Enzymes in Grain Processing”, (M. Tenkanen, Ed.), VTT Information Service, pp. 31-38.

Analysis of feed enzymes.

McCleary, B. V. (2001). “Enzymes in Farm Animal Nutrition”, (M. Bedford and G. Partridge, Eds.), CAB International, pp. 85-107.

Measurement of polysaccharide degrading enzymes using chromogenic and colorimetric substrates.

McCleary, B. V. (1991). Chemistry in Australia, September, 398-401.

Optimising the response.

Acamovic, T. & McCleary, B. V. (1996). Feed Mix, 4, 14-19.

Comparative study of colorectal health related compounds in different types of bread: Analysis of bread samples pre and post digestion in a batch fermentation model of the human intestine.

Hiller, B., Schlörmann, W., Glei, M. & Lindhauer, M. G. (2011). Food chemistry, 125(4), 1202-1212.

Standard assays do not predict the efficiency of commercial cellulase preparations towards plant materials.

Kabel, M. A., Van der Maarel, M. J. E. C., Klip, G., Voragen, A. G. J. & Schols, H. A. (2006). Biotechnology and Bioengineering, 93(1), 56-63.

Characteristics of pregelatinized AE mutant rice flours prepared by boiling after preroasting.

Nakamura, S., Satoh, H. & Ohtsubo, K. I. (2011). Journal of Agricultural and Food Chemistry, 59(19), 10665-10676.

Variability in Arabinoxylan, Xylanase Activity, and Xylanase Inhibitor Levels in Hard Spring Wheat.

Mendis, M., Ohm, J. B., Delcour, J. A., Gebruers, K., Meinhardt, S. & Simsek, S. (2013). Cereal Chemistry, 90(3), 240-248.

Wheat dough syruping in cold storage is related to structural changes of starch and non-starch polysaccharides.

Kim, H. J., Song, Y., Lee, S., Lee, K. P., Lee, B. H. & Yoo, S. H. (2017). Food Research International, In press.

Below you will find a link to our dedicated frequently asked questions section. Within this section you will find common questions and answers on a range of topics about the product.

FAQs