胃蛋白酶(猪胃粘膜) 10000u/g,不含葡萄糖
产品介绍
最佳PH:2-4。
来源:猪胃粘。
性状:本品为类白色或淡黄色粉末,微酸及盐味。
说明:胃蛋白酶规格中1:30000为每 1g 中含胃蛋白酶活力30000 单位;1:15000为15000u/g,1:10000为10000u/g,1:3000为3000u/g。
| 溶解性: | 6.5mM HCl 溶解 |
|---|---|
| 敏感性: | 对光敏感 |
| 储存条件: | 2-8℃ |
| EC编号: | 3.4.23.1 |
| 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。 |
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197. [IF=5.9] Yu Han et al."The C-terminal aromatic amino acid-enriched soybean peptides promote uric acid excretion by regulating URAT1/GLUT9/ABCG2."Food Bioscience.2025 Sep;71:107354
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195. [IF=8] Ling Mo et al."Identification and exploration of sleep-enhancing peptides from goat milk casein by peptidomics and virtual screening."FOOD RESEARCH INTERNATIONAL.2025 Aug;:117333
194. [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
193. [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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189. [IF=3.4] Ming Zhao et al."Preparation of Auricularia auricula-Derived Immune Modulators and Alleviation of Cyclophosphamide-Induced Immune Suppression and Intestinal Microbiota Dysbiosis in Mice."Life-Basel.2025 Aug;15(8):1236
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187. [IF=5.9] Yabin Ma et al."Development of multifunctional liposomes co-loaded with proanthocyanidins and cinnamon essential oil: storage stability, antioxidant and antibacterial activities, and sustained release study."Food Bioscience.2025 Oct;72:107492
186. [IF=5.9] Yu Han et al."The C-terminal aromatic amino acid-enriched soybean peptides promote uric acid excretion by regulating URAT1/GLUT9/ABCG2."Food Bioscience.2025 Sep;71:107354
185. [IF=6.6] Mi Li et al."Construction and Application of a W1/O/W2 Emulsion Based Co-Delivery System for Polygonatum Saponins and Polysaccharides."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Aug;:118320
184. [IF=8] Ling Mo et al."Identification and exploration of sleep-enhancing peptides from goat milk casein by peptidomics and virtual screening."FOOD RESEARCH INTERNATIONAL.2025 Aug;:117333
183. [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
182. [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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175. [IF=8] Jingzhao Feng et al."Quinoa protein-dextran conjugates as functional stabilizers for curcumin-loaded Nanoemulsions."FOOD RESEARCH INTERNATIONAL.2025 Nov;219:117107
174. [IF=8] Lang Cai et al."pH-responsive Pickering emulsions synergistically stabilized by chitin nanocrystals and shellac nanoparticles for astaxanthin delivery."FOOD RESEARCH INTERNATIONAL.2025 Jul;:117090
173. [IF=8.5] Wu Lijuan et al."Insights into the interaction of tris (2,4-di-tert-butyl phenyl) phosphite (I 168) and its metabolites (24DP) with pepsin: Enzyme inhibition, structural impacts, and antioxidant interference."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLEC
172. [IF=8.5] Junfang Zhang et al."Preparation, characterization, and functional properties of zein/gallic acid/sodium alginate ternary composite nanoparticles for enhancing stability and bioaccessibility of phytosterols."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECU
171. [IF=8.5] Yue Xu et al."Mining and characterization of novel peptides from soy protein hydrolysates that ameliorate insulin resistance based on molecular docking, molecular dynamics simulations and mechanism validation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLE
170. [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
169. [IF=9.8] Wudan Cai et al."Lignosus rhinocerotis polysaccharides degraded by ultrasound assisted H2O2/Vc treatment enhances gut health in mice by promoting the proliferation of beneficial bacteria."FOOD CHEMISTRY.2025 Nov;493:145724
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166. [IF=2.5] Haisha Lu et al."Research on the Pharmacodynamic Substances and Mechanism of Action of Tibetan Medicine Liuwei Muxiang Powder in the Treatment of Ethanol-Induced Gastric Ulcer Model of GES1 Cell."CHEMISTRY & BIODIVERSITY.2025 Jun;:e00722
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163. [IF=5.9] Meili Cui et al."Antibacterial mechanism and computer simulation analysis of a novel antimicrobial peptide inducing membrane disintegration in Gram-positive bacteria."Food Bioscience.2025 Sep;71:107101
162. [IF=6.6] Tinghao Yu et al."Characterisation of the physicochemical, functional and antioxidant properties of house cricket (Acheta domesticus) protein hydrolysate processed with six proteases."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Jul;227:118007
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159. [IF=8.5] Ang Gao et al."Construction and stability evaluation of a novel Amadori-type dextran-casein phosphopeptide-Ca2+ delivery system."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Aug;319:145440
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153. [IF=2.5] Qi Wang et al."Injectable bioactive wood-collagen nanocomposites for enhanced skin regeneration."NEW JOURNAL OF CHEMISTRY.2025 May;:
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144. [IF=8.2] Hanluo Li et al."Physicochemical and in vitro digestive characteristics of water-soluble chickpea polysaccharides extracted using ultrasound and freeze-thaw methods."Food Chemistry-X.2025 May;:102560
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135. [IF=10.2] Song Chen et al."Facile construction of mechanically robust and highly osteogenic materials for bone regeneration."Materials Today Bio.2025 May;:101809
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117. [IF=6.5] Feiran An et al."Effects of exogenous selenium application on quality characteristics, selenium speciation, and in vitro bioaccessibility of rice pancakes."Food Chemistry-X.2024 Dec;:102064
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113. [IF=8.5] Jinzhe Li et al."Consequence of high-pressure homogenization on the whipping characteristics of soybean oil body cream."FOOD CHEMISTRY.2025 Mar;468:142450
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108. [IF=5.3] Karim Aiman et al."Encapsulation of Lutein Within Ultrasonicated Peach Gum-Sodium Caseinate Complex Nanoparticles Via Electrostatic Complexation: Physiochemical Properties, Structural Interaction Mechanisms, and In Vitro Release Analyses."Food and Bioproc
107. [IF=7.7] Yu Liu et al."Characterization and film-forming properties of collagen from three species of sea cucumber from the South China Sea: Emphasizing the effect of transglutaminase."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Mar;294:139321
106. [IF=3.8] Xi Lu et al."Antimicrobial potential and mechanism of infant feces-derived Enterococcus faecalis in inhibiting Enterotoxigenic Escherichia coli."Journal of Functional Foods.2025 Jan;124:106659
105. [IF=2.6] Li Fanglan et al."Effective utilisation of tea residues: physicochemical characterisation and hypoglycemic activity of cell wall polysaccharides prepared by sequential extraction."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2025 Jan;60(1):
104. [IF=7.7] Peipei Feng et al."A light-cured injectable composite hydrogel based on chitosan and decellularized matrix modulates stem cell aggregation behavior for accelerating cartilage defect repair."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Mar;295:1
103. [IF=8.5] Peifang Chen et al."Enhanced bioaccessibility of cyclolinopeptides via zein-cyclodextrin nanoparticles: Simulated gastrointestinal digestion and cellular uptake study."FOOD CHEMISTRY.2025 Jan;:142841
102. [IF=11] Tingwei Zhu et al."Preparation, interaction, and digestion of peanut oil body-based emulsion gels with xanthan gum and gallic acid."FOOD HYDROCOLLOIDS.2025 Jun;163:111063
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100. [IF=3.2] Xu Fang et al."Flaxseed gum nano-microcapsules loaded with secoisolariciresinol diglucoside: Preparation and characterization."JOURNAL OF FOOD SCIENCE.2025 Jan;90(1):e17586
99. [IF=8.5] Shuo Yang et al."Establishment of DAS-ELISA and lateral flow immunochromatography for the detection of peanut allergen Ara h 3 after heat-moisture treatment."FOOD CHEMISTRY.2025 Apr;472:142910
98. [IF=11] Yudong Sun et al."Improvement of Gastrointestinal Digestive Resistance of Probiotics by Interfacially Cross-linked Water-in-Water Emulsions."FOOD HYDROCOLLOIDS.2025 Jan;:111082
97. [IF=11] Jianxi Zhang et al."Preparation and characterization of pH-sensitive calcium alginate hydrogel beads as delivery carriers for the controlled release of fucoxanthin."FOOD HYDROCOLLOIDS.2025 Jun;163:111106
96. [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
95. [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
94. [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
93. [IF=8.5] Wen Lv et al."Digestibility modulating and 3D printing of gliadin/resveratrol nanoparticle-filled starch gels."FOOD CHEMISTRY.2025 Jan;:143136
92. [IF=8.5] Linwei Zhao et al."Combined multispectral analysis and molecular docking to research the interaction of soybean isolate protein with different kinds of phospholipid liposomes and its effect on liposome properties."FOOD CHEMISTRY.2025 May;474:143160
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89. [IF=4.8] Mingjie Xia et al."Soy hull polysaccharide encapsulated tributyrin delivery system exhibits gut microbiota responsive release and improved high butyric acid state in vitro."Food Bioscience.2025 Mar;65:106051
88. [IF=4.6] Qiao-Hui Zeng et al."SARS-CoV-2 Mpro and its inhibitory peptides from Spirulina platensis: Preparation, identification, in vitro and in silico characterization of activity and binding."Algal Research-Biomass Biofuels and Bioproducts.2025 Mar;86:103955
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1. [IF=10.7] Yangyang Feng et al."Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan."FOOD HYDROCOLLOIDS"
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