储存条件
desiccated
储存温度
2-8°C
SMILES字符串
[K].OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O
InChI
1S/C6H18O24P6.K.H/c7-31(8,9)25-1-2(26-32(10,11)12)4(28-34(16,17)18)6(30-36(22,23)24)5(29-35(19,20)21)3(1)27-33(13,14)15;;/h1-6H,(H2,7,8,9)(H2,10,11,12)(H2,13,14,15)(H2,16,17,18)(H2,19,20,21)(H2,22,23,24);;
InChI key
ZSQQRQRTIJIVNO-UHFFFAOYSA-N
一般描述
植酸是主要的锌生物利用决定因素。
应用
植酸已被用于开发一种可减少葡萄酒和海鲜搭配的鱼腥味的方法。它还被用于研究干燥和加工种子的生物化学和营养特征。
生化/生理作用
植酸存在于所有真核细胞中。在植物中，已知它作为[PO4]3−储库以及其他肌醇磷酸盐和焦磷酸盐的前体而发挥作用。它具有高表面负电荷，这使其成为体外二价和三价阳离子的有效螯合剂，并且它很可能与体内的Ca2+或Mg2+离子相关。在酵母中，植酸与核孔蛋白Gle1通过共激活DExD-box蛋白5（Dbp5）的RNA依赖性ATP酶活性，共同调节mRNA的核输出。
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Gloves, type N95 (US)
法规信息
新产品
Genis Andrés Castillo Villamizar et al.
mBio, 10(1) (2019-01-31)
Phosphatases, including phytases, play a major role in cell metabolism, phosphorus cycle, biotechnology, and pathogenic processes. Nevertheless, their discovery by functional metagenomics is challenging. Here, soil metagenomic libraries were successfully screened for genes encoding phosphatase activity. In this context, we
Angela R Piergiovanni et al.
Journal of the science of food and agriculture, 92(11), 2387-2393 (2012-03-16)
An ecotype of the lima bean, named 'fagiolo a Formella', which, to the best of our knowledge, is the only example of an Italian lima bean (Phaseolus lunatus L.) ecotype, is cultivated in the Campania region of southern Italy. Physical
F Grases et al.
Life sciences, 192, 33-37 (2017-11-21)
Previous studies demonstrated a remarkable increase of urinary InsP We fed 12 female rats with a diet without InsP At baseline, after dietary deprivation of InsP We conclude that the skin can absorb InsP
Darla DeStephanis et al.
Biochemical and biophysical research communications, 460(3), 609-615 (2015-03-25)
The translesion DNA synthesis (TLS) polymerase REV1 is implicated in the bypass of the irreparable DNA damage such as interstrand crosslinks (ICLs). However, the potential role of REV1 in DNA damage response (DDR) pathway has not been determined. In this
Toshikazu Tsuji et al.
Journal of agricultural and food chemistry, 60(24), 6197-6203 (2012-05-29)
"Fishy aftertaste" is sometimes perceived in wine consumed with seafood. Iron in wine has been reported to be a key compound that produces fishy aftertaste. However, cost-effective methods to remove iron from wine have not been developed. Here, we describe
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系技术服务部门