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Merck
CN

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 号:
MDL编号:
UNSPSC代码:
12352204
eCl@ss:
32160410
NACRES:
NA.54

表单

powder

质量水平

比活

~50 U/mg

环保替代产品特性

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

sustainability

Greener Alternative Product

颜色

yellow-brown

环保替代产品分类

储存温度

2-8°C

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相关类别

一般描述

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

单位定义

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 )。

其他说明

糖苷键在(选择性)水解/缩合中的应用。

象形图

Health hazard

警示用语:

Danger

危险声明

预防措施声明

危险分类

Resp. Sens. 1

储存分类代码

11 - Combustible Solids

WGK

WGK 1

闪点(°F)

Not applicable

闪点(°C)

Not applicable

个人防护装备

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

法规信息

常规特殊物品

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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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.
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
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)

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