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质量水平
检测方案
≥98% (HPLC)
形式
powder
溶解性
water: 50 mg/mL, clear, light yellow
储存温度
−20°C
InChI
1S/C23H38N6O5.ClH/c1-14(2)13-19(28-23(32)20(25)15(3)4)22(31)27-18(7-5-6-12-24)21(30)26-16-8-10-17(11-9-16)29(33)34;/h8-11,14-15,18-20H,5-7,12-13,24-25H2,1-4H3,(H,26,30)(H,27,31)(H,28,32);1H
InChI key
ITWYYDDNWFVYSU-UHFFFAOYSA-N
应用
D-Val-Leu-Lys-对硝基苯胺二盐酸盐已用于：
- 作为显色底物，测定纤溶酶原激活物活性
- 作为对硝基苯胺(pNA)底物，测定中介蝮( Gloydius intermedius)蛇毒中的丝氨酸蛋白酶异构体活性
- 作为牛奶/奶油样品总纤溶酶检测底物
警示用语：
Warning
危险分类
Acute Tox. 4 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Irrit. 2 - Repr. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
WGK
WGK 3
个人防护装备
dust mask type N95 (US), Eyeshields, Gloves
Zhang-Min Yang et al.
Journal of proteomics, 164, 19-32 (2017-05-31)
Nine distinct venom serine proteases (vSPs) of Gloydius intermedius were studied by transcriptomic, sub-proteomic and phylogenetic analyses. Their complete amino acid sequences were deduced after Expression Sequence Tag (EST) analyses followed by cDNA cloning and sequencing. These vSPs appear to
Ezio Fasoli et al.
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 930, 13-21 (2013-05-25)
Despite membrane-based separations offering superior alternative to packed bed chromatographic processes, there has been a substantial lacuna in their actual application to separation processes. One of the major reasons behind this is the lack of availability of appropriately modified or
S Vijayakumar et al.
Journal of dairy science, 98(10), 6678-6691 (2015-08-04)
The shelf life of pasteurized milk is limited by heat-stable proteases, which cause gelation and bitter taste upon extended storage of milk. Ultra-high temperature processing inactivates proteases but detrimentally affects milk's sensory quality. An adjunct to pasteurization is desired to
Role of lysine binding regions in the kinetic properties of human plasmin.
J P Morris et al.
Biochemistry, 20(17), 4811-4816 (1981-08-18)
A Santillo et al.
Journal of dairy science, 105(11), 8609-8620 (2022-09-30)
The aim of the present study was to assess the dietary supplementation of tannins to grazing dairy cows in 2 seasons characterized by a good quality pasture (spring) or a poor-quality pasture (summer). The effects of dietary tannins were assessed
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