推荐产品
等级
analytical standard
质量水平
包含
0.1% sodium azide as preservative
分析物化学类别
amino acids, peptides, proteins
浓度
200 mg/mL (BSA)
技术
gel permeation chromatography (GPC): suitable
应用
food and beverages
格式
single component solution
储存温度
2-8°C
应用
本分析标准品可用于：
- 在阿联酋常用的六种食用鱼类的蛋白质测定中使用福林酚试剂
- 在工业生产的内切-1,4--木聚糖酶(ENDO-I)的结构和功能表征研究中，使用不同的色谱技术结合质谱检测法来测定蛋白浓度
其他说明
盐水中的牛血清白蛋白
相关产品
产品编号
说明
价格
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
含少量动物源组分生物产品
Guenievre Roussel et al.
Journal of trace elements in medicine and biology : organ of the Society for Minerals and Trace Elements (GMS), 40, 82-90 (2017-02-06)
Iron (Fe) metabolism is modified by many nutritional factors. Amino acids (AA) play a central role in various biological processes, such as protein synthesis and energy supply. However, the influence of AA status on iron metabolism has not been investigated.
M Verhegghe et al.
Journal of dairy science, 100(5), 3497-3512 (2017-03-21)
The aim of this study was to develop and validate 2 protocols (for use on-farm and at a central location) for the reduction of Mycobacterium avium ssp. paratuberculosis (MAP) in colostrum while preserving beneficial immunoglobulins (IgG). The on-farm protocol was
Siu Hung Joshua Chan et al.
PloS one, 9(3), e92256-e92256 (2014-03-19)
Acetate kinase (ACK) (EC no: 2.7.2.1) interconverts acetyl-phosphate and acetate to either catabolize or synthesize acetyl-CoA dependent on the metabolic requirement. Among all ACK entries available in UniProt, we found that around 45% are multiple ACKs in some organisms including
Mafalda Cavalheiro et al.
Communications biology, 4(1), 886-886 (2021-07-22)
Candida glabrata is an opportunistic pathogen that adheres to human epithelial mucosa and forms biofilm to cause persistent infections. In this work, Single-cell Force Spectroscopy (SCFS) was used to glimpse at the adhesive properties of C. glabrata as it interacts
Validated method for estimation of total flavonoids in Romanian propolis
Marghitas, et al.
Bulletin UASVM Food Science and Technology, 63, 64-64 (2007)
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