基本描述

产品名称

蛋白酶来源于芽孢杆菌属

英文别名

Savinase® 16.0L

规格或纯度

EnzymoPure™, ≥16 U/g

产品介绍

比活度 ≥16 U/g

产品名称	编号	特性	性状	最优条件	单位活力	应用
Savinase®16 L EX	3.4.21.62	主要成分为枯草杆菌蛋白酶A的丝氨酸内切肤酶	颗粒	30-70°C,PH 8-10	16 KNPU-S/g	立体选择性水解氨基酸蕾和选择性的萌类，适合水解蛋白质，可用于酷交换反应和转肤反应

Protease is an enzyme used to break down proteins by hydrolyzing peptide bonds. It is secreted from Bacillus sp.. It is a serine-type protease characterized by excellent performance at elevated temperature and pH. Protease is used to degrade proteins, to study protease inhibitors and to study thermal inactivation kinetics. It has been used to hydrolyze muscle in order to study the rapamycin signaling in C2C12 myoblasts.
Protease catabolizes proteins by hydrolysis of peptide bonds. Proteases are inactivated by serine active-site inhibitors, such as phenylmethylsulfonyl fluoride (PMSF) and diisopropylfluorophosphate. Proteases, secreted from Bacillus sp., typically have molecular weights ranging from 20,000 to 30,000. They are typically stabilized by Ca2+ and have high isoelectric points. It is highly soluble in detergents at a wide range of pH and temperatures.

specific activity ≥16 U/g

AI解读

产品规格参数

浓度	≥16 U/g
储存温度	2-8°C储存,避光
运输条件	冰袋运输
CAS编号和信息	9014-01-1
酶学委员会编号	3.4.21.62

安全和危险性（GHS）

象形图	GHS07
信号词	Warning
危险声明	H315: 引起皮肤刺激 H319: 引起严重眼睛刺激 H335: 可能引起呼吸道刺激
预防措施声明	P261: 避免吸入灰尘/烟雾/气体/雾/蒸汽/喷雾 P305+P351+P338: 如进入眼睛：用水小心冲洗几分钟。如戴隐形眼镜并可方便地取出，取出隐形眼镜。继续冲洗。 P264: 处理后要彻底洗手。
Class	9
个人防护装备	dust mask type N95 (US), Eyeshields, Faceshields, Gloves

SDS英文版

技术规格说明书

PH(25 ℃)	5-6
The total number of colonies	0-10000（cfu/g）
viscosity	0-100（cP）
UV Absorbance 440nm	0-2
Enzymatic Activity	≥16（KNU/g）
Appearance（P298993)	amber liquid

技术规格说明书

质检证书（CoA,COO,BSE/TSE 和分析图谱)

C of A & Other Certificates(BSE/TSE, COO):

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找到5个结果

批号(Lot Number)	证书类型	日期	货号
H2416026	分析证书	24-08-20	P298993
G1922260	分析证书	23-02-06	P298993
I2208019	分析证书	22-07-18	P298993
I2208024	分析证书	22-07-18	P298993
C2425077	分析证书	22-07-18	P298993

此产品的引用文献

如何在您的发表作品中引用阿拉丁的产品和网站?

1. Jinxin Li, Hao Zhang, Ling Zhu, Gangcheng Wu, Hui Zhang. (2023) Influence of in vitro gastrointestinal digestion and colonic fermentation on carbonyl scavenging capacity of fiber-bound polyphenols from quinoa. Food & Function, 14 (23): (10581-10590). [PMID:37955444] [10.1039/D3FO03000H]
2. Changrong Wang, Mengfan Lin, Yibin Li, Zebin Guo. (2024) Improvement of soluble dietary fiber quality in Tremella fuciformis stem by steam explosion technology: An evaluation of structure and function. FOOD CHEMISTRY, 437 (137867). [PMID:37924764] [10.1016/j.foodchem.2023.137867]
3. Xiang Zou, Junguo He, Heliang Pang, Pengfei Zhang, Xinlei Pan, Yijie Zhong, Shengye Duan, Xinxin Cui, Xiaodong Xin, Jie Zhang. (2023) Investigating the synergic role of asynchronous dosed protease and lysozyme for facilitating excess sludge solubilization and acidogenic fermentation. SCIENCE OF THE TOTAL ENVIRONMENT, 885 (163759). [PMID:37146803] [10.1016/j.scitotenv.2023.163759]
4. Xiang Zou, Junguo He, Pengfei Zhang, Xinlei Pan, Yijie Zhong, Jie Zhang, Xuewei Wu, Biqing Li, Xia Tang, Xiannian Xiao, Heliang Pang. (2022) Insights into carbon recovery from excess sludge through enzyme-catalyzing hydrolysis strategy: Environmental benefits and carbon-emission reduction. BIORESOURCE TECHNOLOGY, 351 (127006). [PMID:35304256] [10.1016/j.biortech.2022.127006]
5. Yan Zhang, Bi-Cong Wang, Po Wang, Xiao-Jie Ju, Mao-Jie Zhang, Rui Xie, Zhuang Liu, Wei Wang, Liang-Yin Chu. (2022) Microfluidic fabrication of hydrogel microparticles with MOF-armoured multi-enzymes for cascade biocatalytic reactions. Reaction Chemistry & Engineering, 7 (2): (275-283). [10.1039/D1RE00257K]
6. Zhai Xinyu, Ao Huanping, Liu Wenhui, Zheng Jiaxin, Li Xingjie, Ren Difeng. (2022) Physicochemical and structural properties of dietary fiber from Rosa roxburghii pomace by steam explosion. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 59 (6): (2381-2391). [PMID:35602434] [10.1007/s13197-021-05254-7]
7. Yaqi Hou, Jiao Liu, Yanchun Shao, Xitian Peng, Dawen Zhang, Lifang Hu, Fusheng Chen, Youxiang Zhou. (2021) Evaluation of the underestimation of citrinin content in Hongqu using hydrolysis treatments and UPLC-FLD. FOOD CONTROL, 130 (108245). [10.1016/j.foodcont.2021.108245]
8. Xingjie Zhang, Kexue Zhu, Jianhua Xie, Yi Chen, Lehe Tan, Shuai Liu, Ruihong Dong, Yuting Zheng, Qiang Yu. (2021) Optimization and identification of non-extractable polyphenols in the dietary fiber of jackfruit (Artocarpus heterophyllus Lam.) pulp released by alkaline, acid and enzymatic hydrolysis: Content, composition and antioxidant activities. LWT-FOOD SCIENCE AND TECHNOLOGY, 138 (110400). [10.1016/j.lwt.2020.110400]
9. Tao Yang, Hui-Ling Yan, Chuan-He Tang. (2021) Wet media planetary ball milling remarkably improves functional and cholesterol-binding properties of okara. FOOD HYDROCOLLOIDS, 111 (106386). [10.1016/j.foodhyd.2020.106386]
10. Weijie Wu, Jie Hu, Haiyan Gao, Hangjun Chen, Xiangjun Fang, Honglei Mu, Yanchao Han, Ruiling Liu. (2020) The potential cholesterol-lowering and prebiotic effects of bamboo shoot dietary fibers and their structural characteristics. FOOD CHEMISTRY, 332 (127372). [PMID:32615381] [10.1016/j.foodchem.2020.127372]

参考文献

1. Jinxin Li, Hao Zhang, Ling Zhu, Gangcheng Wu, Hui Zhang. (2023) Influence of in vitro gastrointestinal digestion and colonic fermentation on carbonyl scavenging capacity of fiber-bound polyphenols from quinoa. Food & Function, 14 (23): (10581-10590). [PMID:37955444] [10.1039/D3FO03000H]
2. Changrong Wang, Mengfan Lin, Yibin Li, Zebin Guo. (2024) Improvement of soluble dietary fiber quality in Tremella fuciformis stem by steam explosion technology: An evaluation of structure and function. FOOD CHEMISTRY, 437 (137867). [PMID:37924764] [10.1016/j.foodchem.2023.137867]
3. Xiang Zou, Junguo He, Heliang Pang, Pengfei Zhang, Xinlei Pan, Yijie Zhong, Shengye Duan, Xinxin Cui, Xiaodong Xin, Jie Zhang. (2023) Investigating the synergic role of asynchronous dosed protease and lysozyme for facilitating excess sludge solubilization and acidogenic fermentation. SCIENCE OF THE TOTAL ENVIRONMENT, 885 (163759). [PMID:37146803] [10.1016/j.scitotenv.2023.163759]
4. Xiang Zou, Junguo He, Pengfei Zhang, Xinlei Pan, Yijie Zhong, Jie Zhang, Xuewei Wu, Biqing Li, Xia Tang, Xiannian Xiao, Heliang Pang. (2022) Insights into carbon recovery from excess sludge through enzyme-catalyzing hydrolysis strategy: Environmental benefits and carbon-emission reduction. BIORESOURCE TECHNOLOGY, 351 (127006). [PMID:35304256] [10.1016/j.biortech.2022.127006]
5. Yan Zhang, Bi-Cong Wang, Po Wang, Xiao-Jie Ju, Mao-Jie Zhang, Rui Xie, Zhuang Liu, Wei Wang, Liang-Yin Chu. (2022) Microfluidic fabrication of hydrogel microparticles with MOF-armoured multi-enzymes for cascade biocatalytic reactions. Reaction Chemistry & Engineering, 7 (2): (275-283). [10.1039/D1RE00257K]
6. Zhai Xinyu, Ao Huanping, Liu Wenhui, Zheng Jiaxin, Li Xingjie, Ren Difeng. (2022) Physicochemical and structural properties of dietary fiber from Rosa roxburghii pomace by steam explosion. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 59 (6): (2381-2391). [PMID:35602434] [10.1007/s13197-021-05254-7]
7. Yaqi Hou, Jiao Liu, Yanchun Shao, Xitian Peng, Dawen Zhang, Lifang Hu, Fusheng Chen, Youxiang Zhou. (2021) Evaluation of the underestimation of citrinin content in Hongqu using hydrolysis treatments and UPLC-FLD. FOOD CONTROL, 130 (108245). [10.1016/j.foodcont.2021.108245]
8. Xingjie Zhang, Kexue Zhu, Jianhua Xie, Yi Chen, Lehe Tan, Shuai Liu, Ruihong Dong, Yuting Zheng, Qiang Yu. (2021) Optimization and identification of non-extractable polyphenols in the dietary fiber of jackfruit (Artocarpus heterophyllus Lam.) pulp released by alkaline, acid and enzymatic hydrolysis: Content, composition and antioxidant activities. LWT-FOOD SCIENCE AND TECHNOLOGY, 138 (110400). [10.1016/j.lwt.2020.110400]
9. Tao Yang, Hui-Ling Yan, Chuan-He Tang. (2021) Wet media planetary ball milling remarkably improves functional and cholesterol-binding properties of okara. FOOD HYDROCOLLOIDS, 111 (106386). [10.1016/j.foodhyd.2020.106386]
10. Weijie Wu, Jie Hu, Haiyan Gao, Hangjun Chen, Xiangjun Fang, Honglei Mu, Yanchao Han, Ruiling Liu. (2020) The potential cholesterol-lowering and prebiotic effects of bamboo shoot dietary fibers and their structural characteristics. FOOD CHEMISTRY, 332 (127372). [PMID:32615381] [10.1016/j.foodchem.2020.127372]

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货号 (SKU)	包装规格	是否现货
P298993-10ml	10ml	现货
P298993-50ml	50ml	现货
P298993-250ml	250ml	现货

蛋白酶来源于芽孢杆菌属

库存信息

库存信息

库存信息

基本描述

AI解读

产品规格参数

安全和危险性（GHS）

技术规格说明书

质检证书（CoA,COO,BSE/TSE 和分析图谱)

相关技术文章

此产品的引用文献

参考文献

溶液计算器

摩尔浓度计算器

稀释计算器

复溶计算器

蛋白酶 来源于芽孢杆菌 属

库存信息

库存信息

库存信息

基本描述

AI解读

产品规格参数

安全和危险性（GHS）

技术规格说明书

质检证书（CoA,COO,BSE/TSE 和分析图谱)

相关技术文章

此产品的引用文献

参考文献

溶液计算器

摩尔浓度计算器

稀释计算器

复溶计算器

蛋白酶来源于芽孢杆菌属