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Kluczowe dokumenty
L4277
Lipase from Aspergillus oryzae
≥20,000 U/g
Synonim(y):
Palatase® 20,000L
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About This Item
Polecane produkty
Formularz
lyophilized
Poziom jakości
aktywność właściwa
≥20,000 U/g
temp. przechowywania
2-8°C
InChI
1S/C11H9N3O2.Na/c15-8-4-5-9(10(16)7-8)13-14-11-3-1-2-6-12-11;/h1-7,16H,(H,12,14);/q;+1/b13-9-;
Klucz InChI
QWZUIMCIEOCSJF-CHHCPSLASA-N
Opis ogólny
Lipase from Aspergillus Oryzae is a carboxylesterase and belongs to the α/β-hydrolase family. It comprises a lid domain, hinge domain and a catalytic triad Ser?His?Asp/Glu. The three-dimensional structure is a α/β hydrolase fold which is very similar as that of esterase enzyme.
Zastosowanie
Lipase from Aspergillus Oryzae has been used:
- in the partial digestion of triacylglycerols (TAG)
- in the digestion of (12-ricinoleoylricinoleoyl)diricinoleoylglycerol (RRRR) present in castor oil
- in the hydrolysis of linseed oil
Działania biochem./fizjol.
Lipase catalyzes the hydrolysis of monoacylglycerols and diacylglycerols and its activity is inhibited by divalent actions. Aspergillus Oryzae lipase is an industrial enzyme with application in food, detergent and pharmaceutical industries. It is also used in immobilization studies for 1,3-dioleoyl-2-palmitoylglycerol (OPO) synthesis. Aspergillus Oryzae lipase may have potential in producing biodiesel from waste cooking oil.
Uwaga dotycząca przygotowania
purified 1,3-specific lipase from Aspergillus Oryzae produced by submerged fermentation of a genetically modified Aspergillus Oryzae microorganism
Informacje prawne
A product of Novozyme corp.
Palatase is a registered trademark of Novozymes Corp.
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Hasło ostrzegawcze
Danger
Zwroty wskazujące rodzaj zagrożenia
Zwroty wskazujące środki ostrożności
Klasyfikacja zagrożeń
Resp. Sens. 1
Kod klasy składowania
11 - Combustible Solids
Klasa zagrożenia wodnego (WGK)
WGK 1
Temperatura zapłonu (°F)
Not applicable
Temperatura zapłonu (°C)
Not applicable
Środki ochrony indywidualnej
Eyeshields, Gloves, type N95 (US)
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Jiann-Tsyh Lin et al.
Journal of agricultural and food chemistry, 56(10), 3616-3622 (2008-04-30)
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