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Merck

P1259

Sigma-Aldrich

植酸酶 来源于小麦

≥0.01 unit/mg solid

别名:

6-植酸酶, 肌醇六磷酸 6-磷酸水解酶, 肌醇六磷酸6-磷酸酶

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About This Item

CAS号:
MDL號碼:
分類程式碼代碼:
12352204
NACRES:
NA.54

形狀

powder

品質等級

比活性

≥0.01 unit/mg solid

儲存溫度

−20°C

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一般說明

植酸酶催化植酸水解为肌醇和游离正磷酸盐。

應用

植酸酶已被用于研究中以量化显示出显着的植酸酶活性的饲料数量。 在一项研究中也被用来研究全麦面包制作过程中调节 pH 值至 5.0(小麦植酸酶的最适 pH 值)对植酸酶活性的影响。

生化/生理作用

小麦植酸酶在 pH 值为 4 和 5 时,能降解肌醇磷酸-6 和 5。

品質

粗品

單位定義

在 55°C、pH 值为 5.15 的条件下,1 个单位能从 1.5 mM 植酸盐/min 释放 1.0 μmol 无机磷。

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

Eyeshields, Gloves, type N95 (US)


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Elsa Arcalis et al.
Plant molecular biology, 83(1-2), 105-117 (2013-04-05)
Many plant-based systems have been developed as bioreactors to produce recombinant proteins. The choice of system for large-scale production depends on its intrinsic expression efficiency and its propensity for scale-up, post-harvest storage and downstream processing. Factors that must be considered
Liyan Chen et al.
Journal of the science of food and agriculture, 94(1), 113-118 (2013-05-02)
Phytic acid of soy meal (SM) could influence protein and important mineral digestion of monogastric animals. Aspergillus oryzae (ATCC 9362) solid-state fermentation was applied to degrade phytic acid in SM. Two-stage temperature fermentation protocol was investigated to increase the degradation
Chandra Shekar Mootapally et al.
Journal of molecular microbiology and biotechnology, 26(4), 252-260 (2016-05-14)
Phytases have been widely used as animal feed supplements to increase the availability of digestible phosphorus, especially in monogastric animals fed cereal grains. The present study describes the identification of a full-length phytase gene of Prevotella species present in Mehsani
The phytases. II. Properties of phytase fractions F 1 and F 2 from wheat bran and the myoinositol phosphates produced by fraction F 2 .
P E Lim et al.
Biochimica et biophysica acta, 302(2), 316-328 (1973-04-12)
Reduction in the Levels of Phytate During Wholemeal Bread Making; Effect of Yeast and Wheat Phytases
Turk, M., et al.
Journal of Cereal Science, 23, 257-264 (1996)

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