推荐产品
产品名称
DL-赖氨酸 单盐酸盐, ≥98% (HPLC)
品質等級
化驗
≥98% (HPLC)
形狀
powder
顏色
white to off-white
mp
267 °C (dec.) (lit.)
溶解度
H2O: soluble
應用
peptide synthesis
SMILES 字串
Cl.NCCCCC(N)C(O)=O
InChI
1S/C6H14N2O2.ClH/c7-4-2-1-3-5(8)6(9)10;/h5H,1-4,7-8H2,(H,9,10);1H
InChI 密鑰
BVHLGVCQOALMSV-UHFFFAOYSA-N
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生化／生理作用
DL-赖氨酸单盐酸盐是赖氨酸的 D- 和 L- 对映异构体的外消旋混合物。DL-赖氨酸可用于构建可用于生产基于赖氨酸的多肽凝胶和薄膜的聚赖氨酸聚合物。
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 3
閃點（°F）
Not applicable
閃點（°C）
Not applicable
個人防護裝備
dust mask type N95 (US), Eyeshields, Gloves
其他客户在看
Mamoru K Kokufuta et al.
Colloids and surfaces. B, Biointerfaces, 87(2), 299-309 (2011-06-21)
We synthesized the glutaraldehyde cross-linked hydrogels using four kinds of poly(lysine)s (PLs) and measured the equilibrium swelling ratio (Q) as a function of pH. Also measured was the temperature change of Q at a fixed pH (11.6) in the absence
K Itoh et al.
Langmuir : the ACS journal of surfaces and colloids, 24(23), 13426-13433 (2008-11-01)
The buildup mechanism of polypeptide multilayers prepared by the layer-by-layer deposition of a polyanion (poly(L-glutamic acid) (PGA)) and polycations (poly(L-lysine) (PLL), poly(D-lysine) (PDL), and copoly(DL-lysine)(PDLL)) was reinvestigated by using in situ ATR-IR spectroscopy. A difference spectral technique applied to analyze
Peptides with regular enantiomeric sequences: a wide class of modular self-assembling architectures.
Pasquale De Santis et al.
Journal of nanoscience and nanotechnology, 7(7), 2230-2238 (2007-08-01)
Organic trans-annular assemblies constitute an expanding class of structures with promising applications for the design of nanotechnological devices. Among the strategies developed for the engineering of organic nanotubes, those characterized by regular alternating enantiomeric amino acid sequences have been proven
Preparation of hierarchical mesocrystalline DL-lysine·HCl-poly(acrylic acid) hybrid thin films.
Yuan Jiang et al.
Advanced materials (Deerfield Beach, Fla.), 23(31), 3548-3552 (2011-07-05)
Moyu Taniguchi et al.
Journal of bioscience and bioengineering, 124(4), 414-418 (2017-06-02)
Although naturally abundant amino acids are represented mainly by l-enantiomers, fermented foods are known to contain various d-amino acids. Enantiospecific profiles of food products can vary due to fermentation by bacteria, and such alterations may contribute to changes in food
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