534781
Amano 脂肪酶 A 来源于黑曲霉
≥120,000 U/g
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关于此项目
Specific activity:
≥120,000 U/g, pH 6.5, 45 °C (Optimum pH and temperature), ≥120,000 U/g
Quality Level
specific activity
≥120,000 U/g, pH 6.5, 45 °C (Optimum pH and temperature), ≥120,000 U/g
storage temp.
2-8°C
InChI
1S/C11H9N3O2.Na/c15-8-4-5-9(10(16)7-8)13-14-11-3-1-2-6-12-11;/h1-7,16H,(H,12,14);/q;+1/b13-9-;
InChI key
QWZUIMCIEOCSJF-CHHCPSLASA-N
Application
用作以下反应的酶：
- 化学选择性O-脱乙酰化反应
- 亲水性离子液体支持的环氧化反应
- 区域选择性水解反应
signalword
Danger
hcodes
pcodes
Hazard Classifications
Resp. Sens. 1
存储类别
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
法规信息
常规特殊物品
此项目有
Nan Luo et al.
Molecules (Basel, Switzerland), 26(5) (2021-04-04)
This study investigated the effect of gel structure on the digestion of heat-set whey protein emulsion gels containing capsaicinoids (CAP), including the bioaccessibility of CAP. Upon heat treatment at 90 °C, whey protein emulsion gels containing CAP (10 wt% whey
Jon Alberdi-Cedeño et al.
Antioxidants (Basel, Switzerland), 9(6) (2020-06-25)
The changes provoked by in vitro digestion in the lipids of olive oil enriched or not with different phenolic compounds were studied by proton nuclear magnetic resonance (1H NMR) and solid phase microextraction followed by gas chromatography/mass spectrometry (SPME-GC/MS). These
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| 534781-10G | 04061832565019 |