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Video Tutorials

Megazyme's Video Tutorials will play in YouTube. View our Video Channel on YouTube.

You may also request a copy of these DVDs free of charge with the purchase of any product. Simply add a note on your order requesting the relevant DVD.

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β-Amylase Assay Procedure (Betamyl-3 Method) (K-BETA3)

To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction
Chapter 2: Theory of the Analytical Procedure
Chapter 3: Kit content
Chapter 4: Reagent Preparation
Chapter 5: Milling of Samples
Chapter 6: Weighing Samples
Chapter 7: Enzyme Extraction
Chapter 8: Assay of Beta Amylase
Chapter 9: Calculations
α-Amylase Assay Procedure (Ceralpha Method) (K-CERA)

To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction
Chapter 2: Theory of the Analytical Procedure
Chapter 3: Kit Content
Chapter 4: Reagent Preparation
Chapter 5: Milling of Samples
Chapter 6: Weighing of Malt Samples & Extraction of Alpha Amylase
Chapter 7: Weighing of Wheat & Barley Flour & Extraction of Alpha Amylase
Chapter 8: Extraction/Dilution of Microbial Enzyme
Chapter 9: Assay Procedure
Chapter 10: Calculations
Amylose Amylopectin Assay Procedure (K-AMYL)

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Chapter 1: Introduction
Chapter 2: Theory of the Analytical Procedure
Chapter 3: Kit Content & Reagent Preparation
Chapter 4: Weighing of Samples
Chapter 5: Starch Pretreatment
Chapter 6: Precipitation of Amylopectin with Con A & the Determination of Amylose
Chapter 7: Determination of Total Starch
Chapter 8: Determination of D-Glucose in Amylose and Total Starch Fractions
Chapter 9: Calculation of Amylose Content
Assay Format for Wine Testing

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Chapter 1: Introduction
Chapter 2: MegaQuant Assay Format
Chapter 3: Manual Format – Recording Spectrophotometer
Chapter 4: Manual Format – Non Recording Spectrophotometer
Chapter 5: Autoanalyser Format
Chapter 6: Liquid Ready Reagents
Chapter 7: Sample Preparation/PVPP Treatment
Assay of endo 1,4-β-Glucanse (Cellulase) using Azo-CM-Cellulose (S-ACMC)

To choose a chapter, play the video and select the required chapter from the options on the video display.
Chapter 1: Principle of the Assay Procedure
Chapter 2: Substrate & Kit Description
Chapter 3: Dissolution of Azo-CM-Cellulose
Chapter 4: Precipitant Solution
Chapter 5: Preparation of Buffer Solution
Chapter 6: Assay Procedure
Chapter 7: Calculation
Assay of endo 1,4-β-Xylanase using Xylazyme AX Tablets (T-XAX)

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Chapter 1: Theory of endo - 1, 4-Beta-D-Xylanase Assay Procedure
Chapter 2: Buffers & Reagents
Chapter 3: Assay Procedure
ChemWell® 2910 Automated EIA and Chemistry Analyzer (D-CHEM2910)
ChemWell®-T Automated Chemistry Analyzer (D-CHEMT)
Dissolving Medium Viscosity Barley Beta Glucan (P-BGBM)
Dissolving Starch
Enzymatic Yeast β-Glucanse Assay Procedure (K-EBHLG)

To choose a chapter, play the video and select the required chapter from the options on the video

Chapter 1: Theory of the Yeast Beta Glucan Assay Procedure
Chapter 2: Kit Components
Chapter 3: Preparation of Reagents
Chapter 4: Preparation of other Reagents required
Chapter 5: Measurement of 1, 3:1, 6-Beta-Glucan in Yeast Preparations
Chapter 6: Calculations
Free Sulphite Assay Procedure (K-SULPH & K-FSULPH)

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Chapter 1: Introduction & Kit Description
Chapter 2: Theory of Assay Procedure
Chapter 3: Standards & Calibration Curves
Chapter 4: Preparation of the Single Point Standard
Chapter 5: Preparation of the Calibration Curve
Chapter 6: Assay Procedure
Chapter 7: Free Sulphite Calculations
Fructan Assay Procedure (K-FRUC)

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Chapter 1: Introduction
Chapter 2: Theory of the Analytical Procedure
Chapter 3: Kit Contents
Chapter 4: Preparation of Kit Reagents
Chapter 5: Preparation of Buffer Solutions
Chapter 6: Preparation of PAHBAH Reagent
Chapter 7: Preparation of Alkaline Borohydride Solution
Chapter 8: Weighing Samples
Chapter 9: Assay Procedure: Extraction & Filtration
Chapter 10: Assay Procedure: Removal of Sucrose, Starch & Reducing Sugars
Chapter 11: Assay Procedure: Hydrolysis & Measurement of Fructan
Chapter 12: Assay Procedure: Development of Colour with PAHBAH Reagent
Chapter 13: Calculations
Fructan HK Assay Procedure (K-FRUCHK)

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Chapter 1: Theory of the Analytical Procedure
Chapter 2: Kit Description
Chapter 3: Preparation of Reagent Solutions/Suspensions
Chapter 4: Samples Containing 0 – 12% Fructan
Chapter 5: Samples Containing 12 – 100% Fructan
Chapter 6: Analysis of Fructan Content
Chapter 6A: Hydrolysis of Sucrose & Low DP Maltosaccharides
Chapter 6B: Hydrolysis of Fructan
Chapter 6C: Measurement of Fructan
Chapter 7: Calculation of Fructan Content
Integrated TDF Assay Procedure (K-INTDF)

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Chapter 1: Kit Details
Chapter 2: Principle of the Assay
Chapter 3: Kit Contents
Chapter 4: Reagent Preparation
Chapter 5: Weighing of Samples, Addition of Buffer plus Amylase & AMG
Chapter 6: Addition of Tris Base and Inactivation of Amylase & AMG
Chapter 7: Incubation with Protease
Chapter 8A: Determination of HMWDF & LMWSDF
(i): pH Adjustment & Addition of D-Sorbitol & Ethanol
(ii): Filtration & Recovery of HMWDF & LMWSDF
(iii): Ash & Protein Determination
(iv): Evaporation of Aqueous Ethanol & Recovery of LMWSDF
(v): Desalting of Samples with Ion Exchange Resin
(vi): Liquid Chromatography of Desalted Samples
Chapter 8B: Determination of IDF, HMWDF & LMWSDF
(i): pH Adjustment of the Incubation Mixture and Addition of D-Sorbitol
(ii): Filtration and Recovery of IDF, HMWDF & LMWSDF
Chapter 9: Calculation of Dietary Fiber Content
Lactulose Assay Procedure (K-LACTUL)

To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction & Kit Description
Chapter 2: Process
Chapter 3: Principle
Chapter 4: Reagent Preparation
Chapter 5: Sample Preparation
Chapter 6: Enzymatic Determination Reaction
Chapter 7: Calculations
Chapter 8: ISO Method 11285:2004
Malt β-Glucanase Assay Procedure (K-MBGL)

To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction
Chapter 2: Theory of the Analytical Procedure
Chapter 3: Kit Content
Chapter 4: Reagent Preparation
Chapter 5: Milling of Samples
Chapter 6: Weighing Samples
Chapter 7: Enzyme Extraction
Chapter 8: Assay of Malt Beta Glucanase Activity
Chapter 9: Calculations
MegaQuant™ Wave Spectrophotometer (Chemistry Analyzer) (D-MQWAVE)

To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction
Chapter 2: Main Features
Chapter 3: Instruction Manual
Chapter 4: Results Output from the MegaQuant Wave
Chapter 5: Download & Install SFCapture Software
Chapter 6: Temperature Control Set-Up
Chapter 7: Performing Megazyme Test Kits with the MegaQuant Wave
Chapter 8: Fructose/Glucose Assay Kit with the MegaQuant Wave
Chapter 9: Results Output Explained
Mixed Linkage β-Glucan Assay Procedure (K-BGLU)

To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction
Chapter 2: Theory of the Analytical Procedure
Chapter 3: Test Kit Booklet & Reagents
Chapter 4: Reagent Preparation
Chapter 5: Milling of Samples
Chapter 6: Weighing Samples
Chapter 7: Gelatinisation of Sample
Chapter 8: Lichenase Depolymerisation of Beta-Glucan
Chapter 9: pH Adjustment and Incubation of Beta-Glucosidase
Chapter 10: Glucose Determination (GOPOD Reagent)
Chapter 11: Calculations
Mucosal α-Glucosidase

To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Turning Small Intestine Inside Out
Chapter 2: Recovery of Mucosal Cells
Chapter 3: Solubilisation of Mucosal Alpha-Glucosidases
Chapter 4: Assay of Mucosal Alpha-Glucosidases
Chapter 5: Hydrolysis of Alpha-Glucosides by Alpha-Glucosidase Mixture from the
Brush Boarder Lining of the Small Intestine of Pig
Phytic Acid Assay Procedure (K-PHYT)

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Chapter 1: Introduction & Kit Description
Chapter 2: Phytic Acid Principle
Chapter 3: Preparation: (Solution A)
Chapter 4: Preparation: (Solution B)
Chapter 5: Preparation of Colour Reagent
Chapter 6: Calibration
Chapter 7: Assay Procedure: A. Sample Extraction
Chapter 8: Assay Procedure: B. Enzymatic Dephosphorylation Reaction
Chapter 9: Assay Procedure: C. Colourimetric Determination of Phosphorous
Chapter 10: Calculations
Rapid Integrated Total Dietary Fibre (K-RINTDF)
Sample Pre-treatment Format

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Chapter 1: Decolourisation of Strongly Coloured Samples
Chapter 2: Deproteinisation of Samples with Carrez Reagents
Chapter 3: Deproteinisation of Samples with Perchloric Acid
Chapter 4: Removal of Reducing Sugars by Borohydride Treatment
Starch Damage Assay Procedure (K-SDAM)

To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction
Chapter 2: Theory of the Analytical Procedure
Chapter 3: Test Booklet and Reagents
Chapter 4: Reagent Preparation
Chapter 5: Weighing of Samples
Chapter 6: Hydrolysis of Damaged Starch
Chapter 7: Hydrolysis of Dextrins to Glucose
Chapter 8: Glucose Determination (GOPOD Reagent)
Chapter 9: Calculation Simplified using MegaCalc
Tartaric Acid Assay Procedure (K-TART)

To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction & Kit Description
Chapter 2: Theory of Assay Procedure
Chapter 3: Assay Procedure
Chapter 4: Assay Procedure for Red Wines
Chapter 5: Calculations
Total Starch Assay Procedure (K-TSTA)

To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction
Chapter 2: Theory of the Analytical Procedure
Chapter 3: Kit Contents
Chapter 4: Reagent Preparation
Chapter 5: Milling of Samples
Chapter 6: Weighing Samples
Chapter 7: Determination of Starch in Cereal & Food Products that do not contain Resistant Starch
Chapter 8: Determination of Starch in Cereal & Food Products that do contain Resistant Starch
Chapter 9: Calculations
Total Sulphite Assay Procedure (K-TSULPH)

To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction & Kit Description
Chapter 2: Theory of Assay Procedure
Chapter 3: Standards & Calibration Curves
Chapter 4: Preparation of the Single Point Standard
Chapter 5: Preparation of the Calibration Curve
Chapter 6: Assay Procedure
Chapter 7: Total Sulphite Calculations
endo-Xylanase Assay Principle (XylX6 Method) (K-XylX6)

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