ANS-NH4(=8-苯胺基-1-萘磺酸铵)[疏水荧光探针]
95%(HPLC)
8-Anilino-1-Naphthalenesulfonic Acid Ammonium Salt
![ANS-NH4(=8-苯胺基-1-萘磺酸铵)[疏水荧光探针]（28836-03-5）](images/tansoole/28836-03-5.gif)
ANS-NH4(=8-苯胺基-1-萘磺酸铵)[疏水荧光探针] 95%(HPLC)
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S27737-1g |
95%(HPLC) | ￥30.00 |
2 | 4 | - | - | - |
|
S27737-5g |
95%(HPLC) | ￥98.00 |
货期：2-3天 | 4 | - | - | - |
|
S27737-25g |
95%(HPLC) | ￥338.00 |
3 | - | - | - | - |
|
产品介绍
| SMILES： | O=S(C1=C2C(NC3=CC=CC=C3)=CC=CC2=CC=C1)([O-])=O.[NH4+] |
|---|---|
| 储存条件： | 2-8°C |
| 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)
13. [IF=10.4] Huijue Kong, et al. "Change of physicochemical, structural and functional properties of pumpkin seed protein via enzymolysis by proteinase K and trypsin"FOOD CHEMISTRY, 2026 Oct;525:150562
12. [IF=10.4] Junhao Li, et al. "Effect of electron beam irradiation on the property of oat and barley proteins and their interaction with major flavor compounds"FOOD CHEMISTRY, 2026 Sep;524:150270
11. [IF=2.9] Jie Zhang et al."Effect of Ultrasound-Assisted Extraction on the Structure and Gel Properties of Faba Bean Protein."JOURNAL OF FOOD PROCESS ENGINEERING.2025 Nov;48(11):e70269
10. [IF=5.1] Qian Zhang et al."Effects of Treatment Methods on the Formation, Structure, and Functional Properties of Soy Protein Amyloid Fibrils."Foods.2025 Jan;14(22):3835
9. [IF=5.1] Keer Xiao et al."Artificial intelligence-assisted optimization of extraction process, characterization, and functional analysis of globulin from safflower seed meal."Frontiers in Nutrition.2025 Nov;12:1708593
8. [IF=8.5] Yu Liang et al."Structural and functional modulation of rice protein hydrolysates: Influence of amylase pretreatment on extraction methods."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2026 Jan;335:149284
7. [IF=9.8] Qiaocui Liu et al."Structural and functional characterization of Osborne-fractionated proteins from fusarium venenatum TB01 via enzymatic - ultrasonic cell disruption extraction."FOOD CHEMISTRY.2026 Jan;498:147198
6. [IF=4.9] Yuhan Cao et al."Comparative Characterization of Oil Body Proteins from Hemp, Plum, and Jujube Seed and Their Application in Curcumin-Loaded Artificial Oleosomes."Polymers.2025 Jan;17(10):1346
5. [IF=7.7] Shaojie Zhao et al."Emulsifying and ethanol-induced gelling properties of capsicum pectin: The impact of capsicum variety and deproteinization using the Sevag method."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Dec;283:137912
4. [IF=4.8] Qiao Zhang et al."Fusion of two chitinases from Vibrio harveyi to enhance enzyme stability and degradation efficiency on chitin and shrimp shell."Food Bioscience.2025 Jan;63:105651
3. [IF=7.7] Xiaoyan Guo et al."High internal phase Pickering emulsions stabilized by tea residue protein: Application in β-carotene encapsulation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Apr;:143141
2. [IF=10.7] Ningzhe Wang et al."Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability."FOOD HYDROCOLLOIDS.2023 Nov;144:10899
1. 王丹丹, 毛晓英, 孙领鸽,等. 蛋白质氧化对核桃蛋白质结构的影响[J]. 食品工业科技, 2018, 039(012):32-38.
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危险品化学品经营许可证（不带存储）
营业执照(三证合一)