源叶
S31769
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低温α-淀粉酶 ≥2000u/g
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S31769-100g |
≥2000u/g | ￥100.00 |
>10 | 4 | - | - | - |
|
S31769-500g |
≥2000u/g | ￥300.00 |
货期：2-3天 | - | 1 | - | - |
|
产品介绍
活力定义：1g酶于45℃，PH6.0条件下，1小时液化可溶性淀粉1克即为一个酶活力单位以u/g来表示。
最适PH：PH5.0—7.0较为稳定，最适作用PH6.0—6.4，PH 4.0以下失活严重。
最适温度：在25—70℃之间，随着温度升高，其反应速度加快，但失活也加快。最适作用温度45℃。
| 储存条件： | 2-8℃ |
|---|---|
| EC编号： | 3.2.1.1 |
| 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(7篇)
7. [IF=8] Wenjing Gu et al."Effects of microbial fermentation from Jiangshui source on the multiscale structure, physicochemical properties, and digestive characteristics of quinoa starch."FOOD RESEARCH INTERNATIONAL.2026 Feb;225:118076
6. [IF=2.7] Ruibing Duan et al."Combined Effects of α-Amylase Hydrolysis and Removal of Starch Granule-Associated Proteins on the Retrogradation Characteristics of Lotus Rhizome Starch."STARCH-STARKE.2025 Aug;:e70081
5. [IF=2.7] Ruibing Duan et al."Combined Effects of α-Amylase Hydrolysis and Removal of Starch Granule-Associated Proteins on the Retrogradation Characteristics of Lotus Rhizome Starch."STARCH-STARKE.2025 Aug;:e70081
4. [IF=5.7] Feina Gu et al."Novel Porous Starch Granules Fabricated Using Controlled Lipase-Amylase Treatments: Application as Delivery Systems and Resistant Starches."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2024;72(44):24762–24775
3. [IF=7.7] Yi Liu et al."New insights into EGCG retards the digestion of wheat starch by α-amylase in ternary system: Comparison with binary systems."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Dec;283:137639
2. [IF=3.167] Guodong Liu et al.Water migration, texture and oral processing properties of semi-waxy rice during retrogradation.Journal Of Food Science.2021 Nov 10
1. [IF=4.952] Guodong Liu et al."Simulated oral processing of cooked rice using texture analyzer equipped with multiple extrusion cell probe (TA/MEC)."Lwt Food Sci Technol. 2021 Mar;138:110731
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