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重要文件

534781

Sigma-Aldrich

Amano 脂肪酶 A 来源于黑曲霉

≥120,000 U/g

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About This Item

CAS號碼:
EC號碼:
MDL號碼:
分類程式碼代碼:
12352204
NACRES:
NA.22

品質等級

比活性

≥120,000 U/g, pH 6.5, 45 °C (Optimum pH and temperature)
≥120,000 U/g

儲存溫度

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 密鑰

QWZUIMCIEOCSJF-CHHCPSLASA-N

相關類別

應用

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

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

Eyeshields, Gloves, type N95 (US)


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分析證明 (COA)

Lot/Batch Number

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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
Jon Alberdi-Cedeño et al.
Antioxidants (Basel, Switzerland), 9(3) (2020-03-22)
The aim of this study is the analysis of the in vitro digestion of corn oil, and of the effect of its enrichment with three levels of gamma- and alpha-tocopherol, by using, for the first time, 1H nuclear magnetic resonance

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