淀粉酶(米曲霉) ≥3500u/g
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S68733-5g |
≥3500u/g | ￥150.00 |
>10 | >10 | 3 | - | 6 |
|
S68733-25g |
≥3500u/g | ￥500.00 |
>10 | 5 | 6 | - | - |
|
S68733-100g |
≥3500u/g | ￥1700.00 |
10 | 1 | - | - | - |
|
S68733-500g |
≥3500u/g | ￥5000.00 |
>10 | - | - | - | - |
|
产品介绍
1 U corresponds to the amount of enzyme which liberates 1 μmol maltose per minute at pH 6.0 and 25 °C
| SMILES： | [Amylase] |
|---|---|
| 外观： | 粉末 |
| 储存条件： | 2-8℃ |
| EC编号： | 3.2.1.1 |
| 用途： | 区分硫粘蛋白和唾液粘蛋白 区分舌唾液腺中的酸性粘蛋白和中性粘蛋白 作为 BioVision 淀粉酶活性测定缓冲溶液的组分，用于体外和离体降解测定 |
| 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=8.7] Baoying Yang, et al. "Synergistic high-pressure homogenization–ultrasound modification of wheat starch–linoleic acid complexes: Structure, slow digestibility, and emulsion stability"INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2026 Oct;377:153597
12. [IF=9.7] Jie Cui, et al. "Individual and combined ultrasonic–enzymatic treatments for modifying soybean residue (okara) fiber: impacts on structure, physicochemical, and functional properties"ULTRASONICS SONOCHEMISTRY, 2026 May;128:107801
11. [IF=9.8] Runzheng Wang, et al. "Synergistic effects of high hydrostatic pressure and catechin on the physicochemical, structural, and digestive characteristics of whole chestnut powder"FOOD CHEMISTRY, 2026 May;512:148951
10. [IF=3.4] Jinfeng Zhang et al."Structural characteristics, antioxidant and hypoglycemic properties of hydrolyzed whey protein isolate-epigallocatechin gallate complex: Influence of enzymatic hydrolysis degree."INTERNATIONAL DAIRY JOURNAL.2026 Apr;175:106544
9. [IF=12.5] Qiqi Su et al."Synergistic heat-moisture-ultrasound modification enhances starch-glutelin interactions: A pathway to tailored physicochemical properties and reduced digestibility in purple rice blends."CARBOHYDRATE POLYMERS.2025 Aug;:124267
8. [IF=12.5] Qiqi Su et al."Synergistic heat-moisture-ultrasound modification enhances starch-glutelin interactions: A pathway to tailored physicochemical properties and reduced digestibility in purple rice blends."CARBOHYDRATE POLYMERS.2025 Aug;:124267
7. [IF=7.7] Xiujuan Wang et al."Novel fluorescence and smartphone-assisted colorimetric sensing platform based on ionic liquid carbon dots for rapid detection of amylase in urine."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jun;311:143654
6. [IF=7.425] Yaowen Tan et al."In vitro simulated digestion of and microbial characteristics in colonic fermentation of polysaccharides from four varieties of Tibetan tea."FOOD RESEARCH INTERNATIONAL.2023 Jan;163:112255
5. [IF=4.075] Jianfu Wu et al."Solid-state fermentation by Rhizopus oryzae improves flavor of wheat bran for application in food."JOURNAL OF CEREAL SCIENCE.2022 Sep;107:103536
4. [IF=5.561] Renwei Zhu et al."Modification of Artichoke Dietary Fiber by Superfine Grinding and High-Pressure Homogenization and Its Protection against Cadmium Poisoning in Rats."Foods.2022 Jan;11(12):1716
3. [IF=4.952] Jie Chen et al."A turn-on fluorescence biosensor for sensitive detection of carbaryl using flavourzyme-stabilized gold nanoclusters."Lwt Food Sci Technol. 2022 Mar;157:113099
2. [IF=1.767] Shiguo Liu et al."Hanseniaspora pseudoguilliermondii Improves the Flavor of Tilapia Fish Protein Hydrolysates."J Aquat Food Prod T. 2022;31(4):297-310
1. [IF=6.953] Hui Zhang et al."Interaction between barley β-glucan and corn starch and its effects on the in vitro digestion of starch."Int J Biol Macromol. 2019 Dec;141:240
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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)