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• 介紹：

• 干燥失重：≤5.0%。

• 糜蛋白酶：≤50u/mg。

• 來(lái)源：牛胰。

• 性狀：白色或類白色粉末。

• 等電點(diǎn)pI 10.5。

• 最適pH值7.8～8.5。

• 影響因子：Ca2+對(duì)酶活性有穩(wěn)定作用；重金屬離子、有機(jī)磷化合物、DFP、天然胰蛋白酶抑制劑對(duì)其活性有強(qiáng)烈抑制。

• 外觀： 白色結(jié)晶

• 溶解性： 溶于水，不溶于乙醇、甘油、氯仿和乙醚。

• 儲(chǔ)存條件： 2-8℃

• 用途： 專一性催化水解賴氨酸、精氨酸羧基形成的肽鍵，可用于蛋白質(zhì)化學(xué)研究

• 注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。

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• 228. [IF=10.7] Yangyang Feng et al."Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan."FOOD HYDROCOLLOIDS"

• 227. [IF=8.8] Daren Wu et al."Preparation and identification of antioxidant peptides from Quasipaa spinosa skin through two-step enzymatic hydrolysis and molecular simulation."FOOD CHEMISTRY".2024 Jul;445:138801

• 226. [IF=3.3] Jing Chen et al."Humic acid-based biomass-derived magnetic nanocomposites modified by deep eutectic solvent for the efficient adsorption of trypsin."NEW JOURNAL OF CHEMISTRY".2024 Mar;:

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• 223. [IF=8.2] Lingling Su et al."Preparation of pectin-coated and chitosan-coated phenylethanoside liposomes: Studies on characterization, stability, digestion and release behavior."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;:129442

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• 219. [IF=2] Pan Gao et al."Effect of sesame paste by protease hydrolysis: Physicochemical properties, storage stability, and flavor."JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY.2023 Dec;:

• 218. [IF=3.5] Qingqing Wang et al."Enhanced Enzymatic Production of Antioxidant Peptides from Carya cathayensis Cake Using an Enzymatic Membrane-Coupled Reactor."Processes.2024 Jan;12(1):2

• 217. [IF=3.8] Xiaoqi Kong et al."Enhancement of nutrient bioaccessibility and functional property of chicken bone powder through steam explosion."Journal of Agriculture and Food Research.2024 Mar;15:100941

• 216. [IF=4.6] Junliang Chen et al."Effects of Transglutaminase Concentration and Drying Method on Encapsulation of Lactobacillus plantarum in Gelatin-Based Hydrogel."MOLECULES.2023 Jan;28(24):8070

• 215. [IF=5.2] Xiyao Tang et al."Virtual Screening Technology for Two Novel Peptides in Soybean as Inhibitors of α-Amylase and α-Glucosidase."Foods.2023 Jan;12(24):4387

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• 209. [IF=5.2] Wen Wang et al."Optimization of a Novel Tyrosinase Inhibitory Peptide from Atrina pectinata Mantle and Its Molecular Inhibitory Mechanism."Foods.2023 Jan;12(21):3884

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• 204. [IF=2.758] Yi Zhu et al."Inhibition of lncRNA NFIA-AS1 Alleviates Abnormal Proliferation and Inflammation of Vascular Smooth Muscle Cells in Atherosclerosis by Regulating miR-125a-3p/AKT1 Axis."International Journal of Genomics.2023;2023:8437898

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• 202. [IF=5.227] Xiwen Li et al."An ultrasensitive electrochemical sensor for phospholipase C via signal amplification based on breathing ATRP and its application."ANALYST.2023 Apr;:

• 201. [IF=7.425] Yiwen Ding et al."Polysaccharide-addition order regulates sonicated egg white peptide stabilized nanoemulsions and β-carotene digestion in vitro."FOOD RESEARCH INTERNATIONAL.2023 Jul;169:112812

• 200. [IF=10.05] Yuanhua Zhang et al."Surface Patterning Enhanced Visualization for Ultrasensitive Naked-Eye Detection and RGB-Based High-Density Information Storage."Advanced Optical Materials.2023 Apr;:2300010

• 199. [IF=3.7] Yiming Ruan et al."Correlation between cellular uptake and cytotoxicity of polystyrene micro/nanoplastics in HeLa cells: A size-dependent matter."PLoS One.2023 Aug;18(8):e0289473

• 198. [IF=8.022] Yuhan Meng et al."Ginsenoside F1 administration promotes UCP1-dependent fat browning and ameliorates obesity-associated insulin resistance."Food Science and Human Wellness.2023 Nov;12:2061

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• 173. [IF=2.838] Yihao Zhang et al."Trypsin Inhibitor from Soybean Whey Wastewater: Isolation, Purification and Stability."Applied Sciences-Basel.2022 Jan;12(19):10084

• 172. [IF=3.705] Wenxin Zhang et al."More efficient barley malting under catalyst: Thermostability improvement of a β-1,3-1,4-glucanase through surface charge engineering with higher activity."ENZYME AND MICROBIAL TECHNOLOGY.2023 Jan;162:110151

• 171. [IF=9.231] Long He et al."Production and identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from discarded cowhide collagen."FOOD CHEMISTRY.2023 Mar;405:134793

• 170. [IF=11.467] Lu Han et al."H2S responsive PEGylated poly (lipoic acid) with ciprofloxacin for targeted therapy of Salmonella."JOURNAL OF CONTROLLED RELEASE.2022 Nov;351:896

• 169. [IF=3.572] Airong Qin et al."Extensively hydrolysed sodium caseinate. Part I: Selection of enzymes, molecular mass distribution, and allergy site analysis by liquid chromatography-mass spectrometry."INTERNATIONAL DAIRY JOURNAL.2023 Feb;137:105501

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• 166. [IF=6.627] Min Wang et al."Soil and foliar selenium application: Impact on accumulation, speciation, and bioaccessibility of selenium in wheat (Triticum aestivum L.).."Frontiers in Plant Science.2022 Sep;13:988627-988627

• 165. [IF=7.425] Manhong Jin et al."Physicochemical and functional properties of Pleurotus geesteranus proteins."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:111978

• 164. [IF=9.231] Haochun Zhou et al."Identification of a novel α-amylase inhibitory activity peptide from quinoa protein hydrolysate."FOOD CHEMISTRY.2023 Mar;403:134434

• 163. [IF=11.504] Jiawen Li et al."Efficient fabrication, characterization, and in vitro digestion of aerogel-templated oleogels from a facile method: Electrospun short fibers."FOOD HYDROCOLLOIDS.2023 Feb;135:108185

• 162. [IF=11.504] Chang Liu et al."A colon-targeted delivery system of torularhodin encapsulated in electrospinning microspheres, and its co-metabolic regulation mechanism of gut microbiota."FOOD HYDROCOLLOIDS.2023 Feb;135:108189

• 161. [IF=3.612] Yingying Zhu et al."Structural characterisation of two polysaccharides from white common bean (Phaseolus vulgaris L.) and the application in microencapsulation of probiotics."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2022 Sep;:

• 160. [IF=3.612] Jianping Xiao et al."Bound phenolics release from dried bamboo shoots prepared by different processes during in vitro gastrointestinal digestion: Bioaccessibility and bioactivity."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2022 Aug;:

• 159. [IF=6.449] Na Li et al."Enhanced conversion and extraction of ginsenoside Rg1 from Panax notoginseng using β-xylosidase mutants and an endoxylanase."INDUSTRIAL CROPS AND PRODUCTS.2022 Nov;187:115514

• 158. [IF=6.556] Tianao Li et al."Ultrasensitive Acetylcholinesterase detection based on a surface-enhanced Raman scattering lever strategy for identifying nerve fibers."TALANTA.2023 Jan;252:123867

• 157. [IF=9.231] Xuefeng Wang et al."Isolation, identification and characterization of a novel antimicrobial peptide from Moringa oleifera seeds based on affinity adsorption."FOOD CHEMISTRY.2022 Aug;:133923

• 156. [IF=4.225] Yanli Zhao et al."Influence of ultrasound and enzymatic cross-linking on freeze-thaw stability and release properties of whey protein isolate hydrogel."JOURNAL OF DAIRY SCIENCE.2022 Jul;:

• 155. [IF=9.231] Xu Chen et al."Effects and mechanism of antifreeze peptides from silver carp scales on the freeze-thaw stability of frozen surimi."FOOD CHEMISTRY.2022 Dec;396:133717

• 154. [IF=3.612] Shuwei Luo et al."Release characteristics and bioaccessibility of lutein from calcium alginate hydrogels during simulated digestion in?vitro."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2022 Jul;:

• 153. [IF=4.927] Wen-Jie Wu et al."Qualitative and Quantitative Analysis of Ejiao-Related Animal Gelatins through Peptide Markers Using LC-QTOF-MS/MS and Scheduled Multiple Reaction Monitoring (MRM) by LC-QQQ-MS/MS."MOLECULES.2022 Jan;27(14):4643

• 152. [IF=5.561] Nianxu Dou et al."Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt."Foods.2022 Jan;11(14):2088

• 151. [IF=6.056] Fangyi Pei et al."Structural characteristics and bioactivities of polysaccharides from blue honeysuckle after probiotic fermentation."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Aug;165:113764

• 150. [IF=11.504] Minmin Ai et al."Stabilisation of oil-in-water emulsions under alkaline conditions by egg-white-gel-derived peptides and xanthan gum complexes."FOOD HYDROCOLLOIDS.2022 Dec;133:107977

• 149. [IF=5.561] Wenxia Zhang et al."Antioxidant Activities of Aqueous Extracts and Protein Hydrolysates from Marine Worm Hechong (Tylorrhynchus heterochaeta)."Foods.2022 Jan;11(13):1837

• 148. [IF=6.056] Jianlou Mu et al."Influence of substituting wheat flour with quinoa flour on quality characteristics and in vitro starch and protein digestibility of fried-free instant noodles."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jun;:113686

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輸入產(chǎn)品批號(hào)：

本計(jì)算器可幫助您計(jì)算出特定溶液中溶質(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *