诺维信脂肪酶435
10000 PLU/g
Novozym 435
源叶
S27516
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诺维信脂肪酶435 10000 PLU/g
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S27516-1g |
10000 PLU/g | ￥500.00 |
>10 | 2 | - | - | - |
|
S27516-5g |
10000 PLU/g | ￥880.00 |
6 | 5 | - | - | - |
|
S27516-10g |
10000 PLU/g | ￥1500.00 |
>10 | 8 | 2 | - | 1 |
|
S27516-50g |
10000 PLU/g | ￥5000.00 |
>10 | - | - | - | - |
|
S27516-100g |
10000 PLU/g | ￥8000.00 |
4 | - | - | - | - |
|
产品介绍
Novozym 435 是一种由（B 脂肪酶）Candida antarctica 得到的脂肪酶；用一 种经过基因改性的米曲霉（Aspergillus oryzae）微生物进行深层发酵并吸收在 一种大孔性树脂上而制成。
这种酶是一种三酰甘油水解酶（E.C. no. 3.1.1.3）；又是一种有效的羧酸酯水 解酶。Novozym 435 的位置专用性取决于反应物的种类。在某些反应中， Novozym 435 表现为 1,3 定位专用性，而在其他反应中，这种脂肪酶的作用 却表现为一种无定位专用性的脂肪酶。
活力：Novozym 435 对于酯类合成的活力可用每 1 克酶生成的月桂酸丙酯单位 （PLU/ g）来表示。
最适pH：5-9，最适温度：30-60℃
| 储存条件： | 2-8℃ |
|---|---|
| EC编号： | 3.1.1.3 |
| 用途： | Novozym 435 是一种热稳定脂肪酶的固定化制剂。它特别适用于酯类和胺类化合物的合成。它具有宽广的底物专用性；可以促进范围很广的伯醇和仲醇与羧酸之间的反应。 |
| 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(8篇)
8. [IF=6.2] Yilai Wan et al."Lipase-catalyzed acidolysis of walnut oil as a green strategy to synthesize structured lipids rich in α-linolenic acid: Preparation and characterization."INDUSTRIAL CROPS AND PRODUCTS.2026 Feb;240:122652
7. [IF=5.2] Xujin Gong et al."Main-chain disulfide-linked cationic polycarbonates for local mRNA delivery."INTERNATIONAL JOURNAL OF PHARMACEUTICS.2025 Sep;:126179
6. [IF=3.7] Danyang Zhao et al."Controllable synthesis of hydrogen-bonded organic framework encapsulated enzyme for continuous production of chiral hydroxybutyric acid in a two-stage cascade microreactor."CHINESE JOURNAL OF CHEMICAL ENGINEERING.2024 Nov;:
5. [IF=7] Zhiying Li et al."Enzymatic acylation of cyanidin-3-O-glucoside with aromatic and aliphatic acid methyl ester: Structure–stability relationships of acylated derivatives."FOOD RESEARCH INTERNATIONAL.2024 Sep;192:114824
4. [IF=8.4] Huan Zhang et al."Enhancing Lignin Model Compound Depolymerization Using Mediator-Enzyme Catalysis: A Sustainable Approach to C–C Bond Cleavage."ACS Sustainable Chemistry & Engineering".2024;12(15):5842–5849
3. [IF=5.396] Fansen Zeng et al."Preparation of acylated blueberry anthocyanins through an enzymatic method in an aqueous/organic phase: effects on their colour stability and pH-response characteristics."Food Funct. 2021 Aug;12(15):6821-6829
2. Guoguang Zhang, Chenmin Zheng, Bingqing Huang, Peng Fei, Preparation of acylated pectin with gallic acid through enzymatic method and their emulsifying properties, antioxidation activities and antibacterial activities, International Journal of Biological M
1. Liu, Jingna, et al. "Improving the color stability and antioxidation activity of blueberry anthocyanins by enzymatic acylation with p-coumaric acid and caffeic acid." LWT 130 (2020): 109673.https://doi.org/10.1016/j.lwt.2020.109673
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