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Merck

10070

Sigma-Aldrich

α-淀粉酶 来源于枯草芽孢杆菌

greener alternative

powder, yellow-brown, ~50 U/mg

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About This Item

CAS号:
EC號碼:
MDL號碼:
分類程式碼代碼:
12352204
eCl@ss:
32160410
NACRES:
NA.54

形狀

powder

比活性

~50 U/mg

環保替代產品特色

Waste Prevention
Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

顏色

yellow-brown

環保替代類別

儲存溫度

2-8°C

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一般說明

我们致力于为您提供更环保的替代产品,以符合“绿色化学的12项原则”的一项或多项原则要求。该产品针对淀粉水解研究进行了优化,可提高能效并防止浪费。有关详细信息,请参阅《Biofiles》的文章

單位定義

1 个单位相当于在 25°C、pH 值为 6.9 时每分钟释放 1 μmol 麦芽糖的酶量(淀粉符合Zulkowsky,Cat. No. 85642,作为底物 )。

其他說明

糖苷键在(选择性)水解/缩合中的应用。

象形圖

Health hazard

訊號詞

Danger

危險聲明

防範說明

危險分類

Resp. Sens. 1

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 1

閃點(°F)

Not applicable

閃點(°C)

Not applicable

個人防護裝備

dust mask type N95 (US), Eyeshields, Faceshields, Gloves


分析证书(COA)

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Y. Takasaki
Agricultural and Biological Chemistry, 49, 1091-1091 (1985)
D Leenanuruksa et al.
Australian journal of biological sciences, 41(2), 223-229 (1988-01-01)
After intravenous administration of alloxan (50 mg kg-1 liveweight) to lactating ewes, there were triphasic changes in plasma glucose and insulin. Almost immediately, plasma insulin decreased and hyperglycaemia occurred, then, between c. 5-12 h, insulin increased and ewes became hypoglycaemic.
Yinchu Zhu et al.
Veterinary research, 52(1), 50-50 (2021-03-26)
Streptococcus suis (S. suis) is an important zoonotic pathogen that causes septicaemia, meningitis and streptococcal toxic shock-like syndrome in its host, and recent studies have shown that S. suis could be competent for natural genetic transformation. Transformation is an important
C.S. Su et al.
Journal of Chemical Technology and Biotechnology, 48, 313-313 (1990)
Francesco Piazza et al.
Biomimetics (Basel, Switzerland), 7(4) (2022-10-25)
Thanks to its nutritional and mechanical properties, chia seed mucilage is becoming increasingly popular in the food industry as a small biomolecule. The mechanical properties of an ingredient are a key element for food appreciation during chewing. Therefore, with this

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