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α-淀粉酶 来源于猪胰腺

    
ActiBioPure™, 生物活性, 高性能, EnzymoPure™, ≥20mg/mL protein

α-Amylase from porcine pancreas

源叶
V87783 一键复制产品信息
α-淀粉酶 来源于猪胰腺
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
V87783-10mg
ActiBioPure™, 生物活性, 高性能, EnzymoPure™, ≥20mg/mL protein

¥1000.00

10 - - - -
V87783-25mg
ActiBioPure™, 生物活性, 高性能, EnzymoPure™, ≥20mg/mL protein

¥1600.00

10 - - - -
V87783-100mg
ActiBioPure™, 生物活性, 高性能, EnzymoPure™, ≥20mg/mL protein

¥4900.00

10 - - - -
V87783-1g促销
ActiBioPure™, 生物活性, 高性能, EnzymoPure™, ≥20mg/mL protein

¥20000.00 ¥18000.00

货期:2-3天 - - - -

产品介绍

α-淀粉酶用于水解α-连接的多糖α键,如淀粉和糖原。产品 A6255 来自猪胰腺,为I-A 型。Sigma 公司生产的α-淀粉酶已被用于各种植物研究,如 拟南芥 代谢研究。应用:分子质量:51-54 kDa。从猪胰腺中分离的α-淀粉酶是一种糖蛋白。它是由约475个残基组成的一条多肽链(包含2个SH基团和4个二硫键)以及一个紧密结合的Ca2+ (稳定性所必需的)组成的。氯离子是活性和稳定性所必需的。活性pH范围为5.5至8.0,最适pH为7。我们致力于为您提供更环保的替代产品,以符合“绿色化学的12项原则”的一项或多项原则要求。当用于淀粉乙醇研究时,该产品经优化可提高能效和防止浪费。有关详细信息,请参阅《Biofiles》的文章。

外观: 液体
储存条件: 2-8°C储存
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(12篇)

7. [IF=8.5] Xiangying Wei, et al. "Structural characterization and functional evaluation of a heteropolysaccharide from large-fruited hawthorn (Malus doumeri (bois) Chev.)"INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2026 Mar;350:151004 6. [IF=3.2] Wang Rui, et al. "Characterization and in Vitro Digestion of Corn Starch-Sodium Alginate/Konjac Glucomannan Complex Prepared by Twin-Screw Extrusion"Food Biophysics, 2026 Jun;21(2):42 5. [IF=8.5] Fuhui Ren, et al. "A highly stable W/O emulsion stabilized by β-cyclodextrin-citrus pectin composite nanoparticles for probiotic encapsulation"INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2026 May;361:152060 4. [IF=3.4] Liu Bing, et al. "Inhibitory effect of rutin on amylases and starch digestibility in corn starch-lauric acid complexes with different amylose content"JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2026 May;:1-7 3. [IF=6] Yuying Cheng, et al. "Effects of Pre-Cooking Degree of Germinated Highland Barley Pulp on the Quality and Digestive Characteristics of Barbecued Pork Buns During Refrigerated Storage"Foods, 2026 May;15(10):1775 2. [IF=10.4] Kun Yu, et al. "Impacts of steam explosion treatment on qualities, protein network development and digestion-resistant properties of dried sorghum noodles"FOOD CHEMISTRY, 2026 Aug;520:149810 1. [IF=13.2] Jihong Qu, et al. "Lactic acid-mediated chitosan/starch complexation: A green strategy for synergistically enhancing resistant starch content and sensory quality in lotus root starch-based foods"CARBOHYDRATE POLYMERS, 2026 Aug;385:125400

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