胰蛋白酶(猪胰) BR;1:2500,2500u/mg
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S31655-1g |
BR;1:2500,2500u/mg | ¥80.00 S31655-1g ¥80.00 现货 |
26
4
>10
|
- | 4 | - | - |
|
S31655-5g |
BR;1:2500,2500u/mg | ¥240.00 S31655-5g ¥240.00 现货 |
27
9
>10
|
4 | 3 | - | 2 |
|
S31655-25g |
BR;1:2500,2500u/mg | ¥650.00 S31655-25g ¥650.00 现货 |
27
10
>10
|
4 | 3 | - | 3 |
|
S31655-100g |
BR;1:2500,2500u/mg | ¥1900.00 S31655-100g ¥1900.00 现货 |
21
5
>10
|
3 | 2 | - | - |
|
产品介绍
干燥失重:≤5.0%。
性状:淡黄色粉末。
等电点pI:10.5。
来源:猪胰。
影响因素:Ca2+对酶活性有稳定作用;重金属离子、有机磷化合物、DFP、天然胰蛋白酶抑制剂对其活性有强烈抑制。
注意:如果要用水溶解,温度要控制在35-40度,消化法溶解也可以。这个根据自己实验要求。但溶液是有点浑浊的,因为不是纯酶,有杂质在里面的,但不影响使用的。
| 外观: | 白色结晶 |
|---|---|
| 溶解性: | 不溶于乙醇、甘油、氯仿和乙醚。 |
| 储存条件: | 2-8℃ |
| EC编号: | 3.4.21.4 |
| 用途: | 专一性催化水解赖氨酸、精氨酸羧基形成的肽键,可用于蛋白质化学研究 |
| 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。 |
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312. [IF=6.6] Qingting Peng et al."Encapsulation of Lacticaseibacillus paracasei ProSci-92 in sodium alginate/soy protein isolate by endogenous emulsification: Enhanced viability and storage of probiotics."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Nov;:118794
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305. [IF=6.2] Hanluo Li et al."Enhancement of Intestinal Barrier Function by Butyryl-Fructooligosaccharides via Microbiota-Host Interactions in Colonic Organoid Models."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX
304. [IF=6.7] Xiaoyu Qin et al."A Pathological Collagen-Targeting Nanozyme Chip for Ultrasensitive Quantification of Collagen in Body Fluids."ANALYTICAL CHEMISTRY.2025;97(42):23299–23311
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300. [IF=3.4] Rong Jia et al."Impact of Enzymatic Hydrolysis on the Structural Characteristic and Flavor Profile of Porcine Blood Meal Hydrolysates: Insights From FT-IR, CD, and HS-SPME-GC-MS."JOURNAL OF FOOD SCIENCE.2025 Sep;90(9):e70454
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280. [IF=8] Yifan Wang et al."The hypouricemic effect and mechanism of tuna (Thunnus albacares) peptide and screening its functional peptide segments."FOOD RESEARCH INTERNATIONAL.2025 Aug;:117181
279. [IF=8.5] Dan Zhao et al."Study on the application of quercetin and β-carotene embedded by broken rice porous starch."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Sep;322:146604
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265. [IF=8.5] Sihan Chen et al."Effects of polypeptides derived from velvet antler on D-gal induced brain aging model."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Aug;320:145659
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220. [IF=7] Jie Song et al."Study on the structure and lipid-lowering activity of different components of lotus root polysaccharides."FOOD RESEARCH INTERNATIONAL.2025 Feb;203:115801
219. [IF=8.5] Hangyu Zhong et al."Ultrasound-assisted cold plasma treatment reduces resistance to in vitro digestion of tropomyosin and Allergenicity of tropomyosin digestion products."FOOD CHEMISTRY.2025 May;473:143049
218. [IF=7] Wen Li et al."Improving the physical stability of Lactobacillus plantarum LP90 during storage by mixing carboxymethylated dextran-whey protein conjugates and small-molecule sugars."FOOD RESEARCH INTERNATIONAL.2025 Feb;203:115834
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200. [IF=5] Song Zhang et al."Physicochemical and Functional Properties of Yanbian Cattle Bone Gelatin Extracted Using Acid, Alkaline, and Enzymatic Hydrolysis Methods."Gels.2025 Mar;11(3):186
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160. [IF=5.2] Liyun Zhang et al."Production of novel mung bean peptides-based zinc supplement: Process optimization, chelation mechanism, and stability assessment in vitro."Food Bioscience".2024 Jun;59:104188
159. [IF=6] Mingli Liu et al."Identification and isolation of a novel antifreeze peptide from crayfish shells."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 Apr;198:116030
158. [IF=8.1] Meijiao Li et al."Metabolomic insights into the profile, bioaccessibility, and transepithelial transport of polyphenols from germinated quinoa during in vitro gastrointestinal digestion/Caco-2 cell transport, and their prebiotic effects during colonic fer
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154. [IF=5.2] Yixi Sun et al."Curcumin-loaded soybean-dextran conjugate nanogels: Construction, characterization, and incorporation into orange juice beverage."Food Bioscience".2024 Jun;59:104140
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152. [IF=8.8] Kaixi Zhang et al."Enhancing the emulsion properties and bioavailability of loaded astaxanthin by selecting the reaction sequence of ternary conjugate emulsifiers in nanoemulsions."FOOD CHEMISTRY".2024 Aug;449:139310
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