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5´-核苷酸酶

    
BR,>50U/mg protein

5′-NT

源叶
S10132 一键复制产品信息
9027-73-0
MFCD00130311
5′-核苷酸磷酸解酶
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
S10132-100U
BR,>50U/mg protein

¥758.00

10 3 2 - -
S10132-500U
BR,>50U/mg protein

¥2690.00

9 2 - - -
S10132-1ku
BR,>50U/mg protein

¥4590.00

9 2 2 - -
产品介绍 参考文献(13篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

活力:≥50 units/mg protein。

活力定义:One unit will hydrolyze 1.0 μmole of inorganic phosphorus from adenosine 5′-monophosphate per min at pH 9.0 at 37℃。

外观: 冻干白色粉末状
储存条件: -20℃
EC编号: 3.1.3.5
用途: 核酸研究中的工具酶,是核酸结构分析中必需的工具酶。5’-NT是催化5’-核苷酸水解的特异性磷酸水解酶。
注意: 部分产品我司仅能提供部分信息,我司不保证所提供信息的权威性,仅供客户参考交流研究之用。

参考文献(13篇)

8. [IF=9.9] Yanfei Zhu et al."In situ generation of copper(Ⅱ)/diethyldithiocarbamate complex through tannic acid/copper(Ⅱ) network coated hollow mesoporous silica for enhanced cancer chemodynamic therapy."JOURNAL OF COLLOID AND INTERFACE SCIENCE.2024 Apr;660:637 7. [IF=3.8] Yiwei Wu et al."Encapsulation of dihydroartemisinin with tannic acid/Fe coated hollow mesoporous silica nanoparticles for tumor therapy."Materials Today Communications.2024 Mar;38:107951 6. [IF=5.561] Zhijun Wang et al."Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster (Crassostrea hongkongensis)."Foods.2023 Jan;12(11):2136 5. [IF=5.561] Qiulian Shen et al."Effect of Different Drying Methods on the Quality and Nonvolatile Flavor Components of Oudemansiella raphanipes."Foods.2023 Jan;12(3):676 4. [IF=6.056] Qin Liu et al."Comparison of different drying techniques for shiitake mushroom (Lentinus edodes): Changes in volatile compounds, taste properties, and texture qualities."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jul;164:113651 3. [IF=4.952] Shiya Ren et al."Evaluation of physicochemical properties, equivalent umami concentration and antioxidant activity of Coprinus comatus prepared by different drying methods."LWT-FOOD SCIENCE AND TECHNOLOGY. 2022 Jun;162:113479 2. [IF=7.514] Saili Zhang et al."Effects of negative air ions treatment on the quality of fresh shiitake mushroom (Lentinus edodes) during storage."Food Chem. 2022 Mar;371:131200 1. [IF=7.514] Zhiyong Zhang et al."Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures."Food Chem. 2019 May;279:179

质检证书(COA)

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请输入货号和一个与之匹配的批号。
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批号:JS298415 货号:S20001-25g
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摩尔浓度计算器

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

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