Corporate Banner
Satellite Banner
Food & Beverage Analysis
Scientific Community
 
Become a Member | Sign in
Home>News>This Article
  News
Return

Avacta Analytical’s Optim® 1000 Micro-volume Protein Analysis Instrument

Published: Tuesday, March 19, 2013
Last Updated: Tuesday, March 19, 2013
Bookmark and Share
Faster characterization of enzymes with Avacta’s Optim® 1000.

The DSM is taking advantage of Avacta Analytical’s Optim® (http://www.avactaanalytical.com/optim-2) 1000 micro-volume protein analysis instrument to characterize enzymes for use in the food industry.

Mark Stor, an associate scientist in the applied biochemistry department, explained: “Enzymes are sold on an activity basis, and that requires biochemical characterization to establish what the enzyme looks like and how it behaves. We need to know the limitations of each enzyme to determine which applications it is most suitable for.”

“We saw the Optim at some laboratory fairs, and were interested in its ability to run temperature gradients and produce stability profiles. This is really important for us; stability is always an issue with enzymes. If an enzyme is produced at 30 °C, will it also work at 60 °C? We have to test the enzyme to establish its limits, looking at its activity at different temperatures and in a range of formulations. To do this manually is extremely time consuming, but using the Optim it is possible to study 96 formulations in a day, obtaining a complete temperature profile that gives an indication of the most stable products. It is much quicker, and reduces the amount of work required. We can screen samples more quickly and, in the future, may even be able to replace lengthy shelf life studies.”


Further Information

Join For Free

Access to this exclusive content is for Technology Networks Premium members only.

Join Technology Networks Premium for free access to:

  • Exclusive articles
  • Presentations from international conferences
  • Over 3,100+ scientific posters on ePosters
  • More than 4,500+ scientific videos on LabTube
  • 35 community eNewsletters


Sign In



Forgotten your details? Click Here
If you are not a member you can join here

*Please note: By logging into TechnologyNetworks.com you agree to accept the use of cookies. To find out more about the cookies we use and how to delete them, see our privacy policy.


Scientific News
Detecting Fake Parmesan Cheeses
Scientists report on a way to catch adulteration of the regional artisanal products.
Cancer-Fighting Properties Of Horseradish Revealed
Horseradish contains cancer-fighting compounds known as glucosinolates. Glucosinolate type and quantity vary depending on size and quality of the horseradish root. For the first time, the activation of cancer-fighting enzymes by glucosinolate products in horseradish has been documented.
Process Analysis in Real Time
With a real-time mass spectrometer developed by Fraunhofer researchers, it has become possible for the first time to analyze up to 30 components simultaneously from the gas phase and a liquid, including in-situ analysis.
An E.coli Detector May be in Your Hands Soon
Hand-held device that can be used to detect a variety of pathogens—including foodborne pathogens like E. coli—at all stages in the food supply chain, from fields to restaurants may be available soon.
Three Quarters of the Population Believe That Food in Germany is Safe
According to the latest survey results, consumers rate climate change and / or environmental pollution as the most significant risks to health.
Why do Tomatoes Smell "Grassy"?
Researchers identify enzymes that convert the grassy smell of tomatoes into a sweeter scent.
Compounds Found in Fruits Could Treat Diseases
Fruit discovery could provide new treatments for obesity, type 2 diabetes and cardiovascular disease.
Sticky Molecules to Tackle Obesity and Diabetes
Researchers at Okayama University have reported that the overexpression of an adhesion molecule found on the surface of fat cells appears to protect mice from developing obesity and diabetes.
Process Contaminants in Vegetable Oils and Foods
Glycerol-based process contaminants found in palm oil, but also in other vegetable oils, margarines and some processed foods, raise potential health concerns for average consumers of these foods in all young age groups, and for high consumers in all age groups.
Apricot Kernels Pose Risk of Cyanide Poisoning
Eating more than three small raw apricot kernels, or less than half of one large kernel, in a serving can exceed safe levels. Toddlers consuming even one small apricot kernel risk being over the safe level.
SELECTBIO

Skyscraper Banner
Go to LabTube
Go to eposters
 
Access to the latest scientific news
Exclusive articles
Upload and share your posters on ePosters
Latest presentations and webinars
View a library of 1,800+ scientific and medical posters
3,100+ scientific and medical posters
A library of 2,500+ scientific videos on LabTube
4,500+ scientific videos
Close
Premium CrownJOIN TECHNOLOGY NETWORKS PREMIUM FOR FREE!