Megazyme International Ireland. is a global leader in the manufacture and supply of high quality and innovative test technology for the cereals, food, feed, fermentation, dairy and wine industries. Established in 1988, Megazyme’s success has been built on our philosophy – ‘Setting New Standards in Test Technology’ evidenced by the fact that the company now supplies a comprehensive list of over 85 diagnostic test kits and a range of more than 360 other reagents and substrates.
I. Who we are
Megazyme International Ireland was founded in 1988 with the specific aim of developing and supplying diagnostic test kits and analytical reagents for the cereals and allied industries.
Prof. Barry McCleary, CEO, received his PhD degree in 1975 from University of Sydney, and DScAgr degree in 1989. In 2002, he is a recipient of the Harvey W. Wiley Award, AOAC's highest scientific award ‘for contributions to Analytical Chemistry’, the Clyde H. Bailey Medal at the ICC 13th World Cereal and Bread Congress held in Madrid in June 2008 for “Outstanding Achievements in the Service of Cereal Science and Technology”, and in September 2008, he was awarded the Edith A. Christensen Award at the AACC International Annual Meeting in Honolulu, Hawaii. Prof. Barry McCleary is listed on the Science Citation Index as one of the world’s most highly cited scientists. In 2010 Prof. McCleary assumed the position of President of the American Association Association of Cereal Chemists International, was awared 'Collaborative Study of the Year' and 'Study Director of the Year' by AOAC International and received an 'International Achievement Award' from Sydney University.
Megazyme was named 'Innovator of the Year' at the SFA National Business Awards, 2009 held in Dublin, and also received an 'Outstanding Business Award' at the 'Bray & District Chamber Endeavour Awards' in 2010.
Megazyme is committed to the development of improved test kits and reagents for the food, feed, fermentation, wine and dairy industries. In 2005, the research facility was extended from 10,000 to 26,000 sq ft to accommodate a new molecular biology division. This initiative was undertaken to allow Megazyme to produce a wide range of enzymes for research and for inclusion in new analytical test kits. With this capability, Megazyme released a full set of advanced test kits for the wine and dairy industries. Megazyme, thanks to this investment and innovation, has taken a dominant position in wine testing worldwide.
Megazyme has also recently developed a new, all inclusive, method for measurement of total dietary fibre which allows accurate measurement of resistant starch and non-digestible oligosaccharides. This method has received official validation from both AOAC International and AACC International .
II. Industries We Serve
Megazyme has established an international reputation for excellence in the development and supply of diagnostic test kits and analytical reagents across a wide range of industries such as cereal, food, feed, fermentation and textiles industries.
Animal Feeds
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 ß-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 ß-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.
Relevant Megazyme Products: Amylazyme Test Tablets
Amylazyme Red Test Tablets
Azo-Casein (Sulphanilimide dyed)
Beta-Glucan (Mixed Linkage) Assay Kit
Beta-Glucanase (Malt and Microbial) Assay Kit
Beta-Glucazyme Test Tablets
Cellazyme C Test Tablets
Cellazyme T Test Tablets
D-/L-Lactic Acid (D-/L-Lactate) Assay Kit
D-Glucose-HK Assay Kit
D-Glucose-GOPOD Format
Maltose/Sucrose/D-Glucose Assay Kit
Pectate Lyase M1 (Aspergillus sp.)
Protazyme AK Test Tablets
Protazyme OL Test Tablets
Raffinose/D-Galactose Assay Kit
Raffinose/Sucrose/D-Glucose Assay Kit
Sucrose/D-Fructose/D-Glucose Assay Kit
Urea/Ammonia Assay Kit
Xylanase Assay Kit (Azo-Wax Format)
Xylanase Assay Kit (Xylazyme AX Format)
Xylazyme Test Tablets
Xylazyme AX Test Tablets
Baking and Bread Improvers
In bread production, a knowledge of both the alpha-amylase content and the water absorption of the flour are 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.
In modern baking practices the endogenous flour enzymes are commonly supplemented with enzymes of microbial origin e.g. α-Amylase, xylanase, and in some cases, proteases. Xylanase, through the modification of wheat flour arabinoxylans, can give up to a 10 % increase in loaf volume. Proteases can be added to soften, particularly tough (bucky) glutens. However, high protease levels will destroy the gluten properties.
Xylazyme AX finds widespread application in the measurement of xylanase in wheat flours and bread improvers mixtures. alpha-Amylase is routinely measured using Ceralpha: alpha-amylase assay reagent. The need for rapid and simple procedures for the measurement of protease in bread improvers mixtures lead to the development, by Megazyme, of Protazyme AK Tablets and Azo-Casein (which is far superior to the Azo-Casein currently commercially available from other suppliers).
Relevant Megazyme Products: Acetic Acid Assay Kit
Alpha-Amylase (A. oryzae)
Ammonia Rapid Assay Kit
Amylase HR (high range) Assay Reagent
Amylazyme Test Tablets
Amylazyme Red Test Tablets
Ascorbic Acid Assay Kit
Azo-Casein (Sulphanilimide dyed)
Betamyl-3 (Beta-Amylase) Assay Kit
Ceralpha (Alpha-Amylase) Assay Kit
D-/L-Lactic Acid (D-/L-Lactate) Assay Kit
D-Fructose/D-Glucose Assay Kit
D-Fructose/D-Glucose (Liquid Ready Reagents) Kit
D-Glucose (GOPOD Format) Assay Kit
D-Glucose-HK Assay Kit
Ethanol Assay Kit
Glycerol Assay Kit
Lactose/D-Galactose Assay Kit
L-Ascorbic Acid (L-Ascorbate) Assay Kit
L-Glutamic Acid/L-Glutamate/MSG Assay Kit
L-Lactic Acid (L-Lactate) Assay Kit
Maltose/Sucrose/D-Glucose Assay Kit
Pectate Lyase M1 (Aspergillus sp.)
Protazyme AK Test Tablets
Raffinose/D-Galactose Assay Kit
Starch Damage Assay Kit
Sucrose/D-Fructose/D-Glucose Assay Kit
Sucrose/D-Glucose Assay Kit
Lactose/Sucrose/D-Glucose Assay Kit
Total Starch Assay Kit
Urea/Ammonia Assay Kit
Xylanase Assay Kit (Xylazyme AX Format)
Xylazyme (100 mg tablets)
Xylazyme AX (60 mg tablets)
Detergent Industry
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.
The effectiveness of detergents has been improved by the addition of specific enzymes to solubilise and remove starch and protein-based stains. Until recently protein stains like blood were very difficult to remove with a normal detergent. Such stains could only be dealt with at high temperatures and even then the stain was only partly removed. Detergent proteases offered a solution and are being continuously improved.
Proteases break down protein stains, while other enzymes such as amylases remove starch stains.
The most commonly used enzymes are amylase and protease derived from Bacillus licheniformis. Megazyme has developed simple and reliable procedures for the analysis of these two enzymes employing Amylazyme tablets (alpha-amylase ), Azo-Casein (protease), and Protazyme AK tablets (protease).
Relevant Megazyme Products: Alpha-Amylase (B. licheniformis)
Amylazyme Test Tablets
Amylazyme Red Test Tablets
Azo-Casein (Sulphanilimide dyed)
Glycerol Assay Kit
Protazyme AK Test Tablets
Cellazyme C Test Tablets
Fermentation and Enzymes
Many aspects of the processing and up-grading of cereal and other plant products requires 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.
Screening for micro-organisms which produce novel enzymes, monitoring enzyme production in fermenters, and following enzyme recovery during purification processes, requires the use of rapid and specific assay procedures and well defined substrates.
Relevant Megazyme Products: Carbohydrase Tablet Tests
Diagnostic Kits
Soluble Chromogenic Substrates
Polysaccharides
Insoluble (Crosslinked) Chromogenic Substrates
Malting, Brewing and Juice Manufacture
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.
The aim of the malting process is to achieve maximum production of enzymes (particularly α-amylase and ß-glucanase) and maximum depolymerisation of starch and ß-glucan, with minimal respiration losses. Key enzyme activities are α-amylase, ß-amylase, ß-glucanase and limit-dextrinase. Xylanase may also be of some importance. In mashing, the aim is to produce maximum quantities of fermentable sugars in a liquor which is easy to filter.
The importance of ß-glucan in affecting the rate of wort and beer filtration, and the potential for formation of ß-glucan hazes in the final product, the beer, are well documented. The importance of arabinoxylan levels and their effect on filtration rates is less clear.
In the juice industry, enzymes are used to increase juice yield from the pulp, and are also used for juice clarification. Increased yields are obtained by depolymerization of the pectic matrix. However, this comes at a price. Released polymer fragments may self-associate to form hazes or precipitates e.g. arabinan hazes.
Relevant Megazyme Products: Acetaldehyde Assay Kit
Acetic Acid Assay Kit
Ammonia Rapid Assay Kit
Amylazyme Test Tablets
Amylazyme BG Test Tablets
Amylazyme Red Test Tablets
Arabinan Assay Kit
Azo-Casein (Sulphanilimide dyed)
Beta-Glucan (Mixed Linkage) Assay Kit
Beta-Glucan CFA Standard
Beta-Glucan MW Standard
Beta-Glucanase (Malt and Microbial) Assay Kit
Beta-Glucazyme Test Tablets
Beta-Limit Dextrin
Betamyl-3 (Beta-Amylase) Assay Kit
Calcofluor Fluorescent Stain
Ceralpha (Alpha-Amylase) Assay Kit
D/L-Lactic Acid (D/L-Lactate) Assay Kit
D-Gluconic Acid/D-Gluconolactone Assay Kit
D-Glucose (GOPOD Format) Assay Kit
D-Glucose-HK Assay Kit
D-Malic Acid/D-Malate Assay Kit
Ethanol Assay Kit
Glycerol Assay Kit
L-Ascorbic Acid (L-Ascorbate) Assay Kit
Limit-Dextrizyme Test Tablets
L-Lactic Acid (L-Lactate) Assay Kit
L-Malic Acid/L-Malate Assay Kit
L-Malic Acid (Liquid Ready Reagents) Assay Kit
Maltose/Sucrose/D-Glucose Assay Kit
Protazyme AK Test Tablets
Sucrose/D-Fructose/D-Glucose Assay Kit
Sucrose/D-Glucose Assay Kit
Urea/Ammonia Assay Kit
Xylazyme (100 mg tablets)
Xylazyme AX (60 mg tablets)
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.
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.
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 the production of yogurt, the conversion of lactose into D- and L-lactic acid is monitored, along with many other analytes including acetaldehyde, ammonia, and ethanol. Artificial sweeteners, such as aspartame, are added to modify the final taste profile of some yogurt products.
There are many fermented milk beverages, including acidophilus milk, cultured buttermilk, sour cream, and kefir. Commonly measured analytes include ethanol, that may reach 2-3 %, L-lactic acid, lactose, D-galactose and D-glucose.
The accurate determination of lactose is especially important for products manufactured for the lactose intolerant.
Relevant Megazyme Products: Acetaldehyde Assay Kit
Acetic Acid Assay Kit
Ammonia (Rapid) Assay Kit
L-Ascorbic Acid (L-Ascorbate) Assay Kit
Aspartame Assay Kit
Citric Acid Assay Kit
Ethanol Assay Kit
D-Gluconic Acid/D-Glucono- δ-lactone Assay Kit
D-Glucose (GOPOD format) Assay Kit
D-Glucose (HK format) Assay Kit
L-Glutamic Acid Assay Kit
L-Lactic Acid (L-Lactate) Assay Kit
D/L-Lactic Acid (D/L-Lactate) Assay Kit
Lactose/D-Galactose Assay Kit
Lactulose Assay Kit
Succinic Acid Assay Kit
D-Sorbitol/Xylitol
Sucrose/Lactose/D-Glucose Assay Kit
Urea/Ammonia Assay Kit
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 ß-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.
Relevant Megazyme Products: Amylazyme Test Tablets
Amylose/Amylopectin Assay Kit
Beta-Glucan (Mixed Linkage) Assay Kit
Ceralpha (Alpha-Amylase) Assay Kit
Protazyme AK Test Tablets
Starch Damage Assay Kit
Resistant Starch Assay Kit
Total Dietary Fibre Assay Kit
Total Starch Assay Kit
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.
Relevant Megazyme Products: Amylazyme
Amylazyme BG
Amylazyme Red
Amylose/Amylopectin Assay Kit
Beta-Glucan (Mixed Linkage) Assay Kit
Beta-Glucanase (Malt and Microbial) Assay Kit
Beta-Glucazyme
Betamyl-3 (Beta-Amylase) Assay Kit
Calcofluor Fluorescent Stain
Ceralpha (Alpha-Amylase) Assay Kit
D-Fructose/D-Glucose Assay Kit
D-Fructose/D-Glucose (Liquid Ready Reagents) Assay Kit
D-Glucose (GOPOD Format) Assay Kit
D-Glucose-HK Assay Kit
Fructan Assay Kit
Galactomannan (Carob or Guar) Assay Kit
Protazyme AK
Raffinose/D-Galactose Assay Kit
Raffinose/Sucrose/D-Glucose Assay Kit
Sucrose/D-Fructose/D-Glucose Assay Kit
Sucrose/D-Glucose Assay Kit
Total Starch Assay Kit
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 endeavors, Megazyme supplies a range of highly purified enzymes, analytical test reagents, defined polysaccharides, and oligosaccharide standards.
The Megazyme range of products find widespread application in research laboratories, from the plant breeder through to basic research and food processing and to the research community in general.
Relevant Megazyme Products: Assay Kits
Reagent Mixtures
Carbohydrase Tablet Tests
Soluble Chromogenic Substrates
Insoluble (Crosslinked) Chromogenic Substrates
Enzymes
Polysaccharides
Oligosaccharides
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.
Desizing:
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 our 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 fabric.
Jean Finishing:
Many 'casual' garments are subjected to a wash treatment to give them a slightly worn look. A prime example is the stone washing of denim jeans. In the traditional stonewashing process, the blue denim was faded by the abrasive action of pumice stones on the garment surface. Nowadays, denim finishers are using a special cellulase to accelerate abrasion. The cellulase works by loosening the indigo dye on the denim in a process known as 'bio-stoning'.
Megazyme provides a range of dyed cross-linked substrates for the measurement of amylase and endo-cellulase. These substrates are dyed and crosslinked amylose and HE cellulose, respectively, and are supplied in tablet form as Amylazyme and Cellazyme C. The Cellazyme C tablets find widespread use in standardising enzyme formulations and in Quality Assurance of final products.
Relevant Megazyme Products: Amylazyme
Amylazyme Red
Cellazyme C
Wine Industry
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.
During the alcoholic fermentation, the level of acetic acid is monitored to detect infection by Acetobacter sp. and the level of urea is determined in order to establish whether the wine should be treated by the addition of urease to eliminate the risk of forming the carcinogen ethyl carbamate. Concentrations of acetaldehyde, ethanol, glycerol, and succinic acid all rise throughout the alcoholic fermentation phase of the vinification process.
If it is elected to perform a malolactic fermentation, the falling level of L-malic acid and rising level of L-lactic acid are monitored. The falling level of citric acid can also be determined.
Numerous analyses are performed in order to determine the quality, stability and authenticity of wine after fermentation is complete, and include enzymatic assays for: acetaldehyde, acetic acid, L-ascorbic acid, ethanol, ethanol/glycerol ratio, D-fructose, D-glucose, D-fructose/D-glucose ratio, glycerol, D-gluconic acid, D-gluconic acid/ethanol ratio, D-gluconic acid/glycerol ratio, L- and D-lactic acid, L- and D-malic acid, D-sorbitol, succinic acid, and urea.
Relevant Megazyme Products: Acetaldehyde Assay Kit
Acetic Acid Assay Kit
Acetic Acid (Acetate kinase analyser format)
Acetic Acid (Acetyl-CoA synthetase analyser format)
Acetic Acid (Acetate kinase manual format)
Ammonia Rapid Assay Kit
Ammonia (Rapid)
L-Arginine/Urea/Ammonia Assay Kit
L-Ascorbic Acid (L-Ascorbate) Assay Kit
Citric Acid
Ethanol Assay Kit
Formic Acid
D-Fructose/D-Glucose Assay Kit
D-Fructose and D-Glucose MegaQuant
D-Fructose / D-Glucose (Liquid Ready Reagents) Assay Kit
D-Gluconic Acid/D-Glucono-δ-lactone Assay Kit
D-Glucose (GOPOD format) Assay Kit
D-Glucose (HK format) Assay Kit
Glycerol Assay Kit
D-Lactic
L-Lactic Acid (L-Lactate) Assay Kit
D/L-Lactic Acid (D/L-Lactate) Assay Kit
D-Malic Acid/D-Malate Assay Kit
L-Malic Acid/L-Malate Assay Kit
L-Malic Acid MegaQuant
L-Malic Acid (Liquid Ready Reagents) Assay Kit
D-Mannitol / L-Arabitol
Primary Amino Nitrogen (NOPA) Assay Kit
D-Sorbitol/Xylitol Assay Kit
Succinic Acid Assay Kit
Sucrose/D-Fructose/D-Glucose Assay Kit
Sucrose/D-Glucose Assay Kit
Tartaric Acid Kit
Total/Free Sulphite Assay Kit
Total Sulphite Assay Kit
Total Sulphite (Enzymatic)
Total Starch Assay Kit
Urea/Ammonia Assay Kit
