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桿菌肽

    
80%

Bacitracin

源葉
B65740 一鍵復(fù)制產(chǎn)品信息
1405-87-4
C66H103N17O16S
1422.69
MFCD00062640
枯草菌肽;枯草桿菌素;亞枯草菌素
貨號 規(guī)格 價格 上海 北京 武漢 南京 購買數(shù)量
B65740-50mg 80% ¥270.00 >10 2 - 1
產(chǎn)品介紹 參考文獻(xiàn)(24篇) 質(zhì)檢證書(COA) 摩爾濃度計算器 相關(guān)產(chǎn)品

產(chǎn)品介紹

 是一種用于葡萄球菌感染和致病原蟲感染的多肽抗生素。Bacitracin 通過與焦磷酸十一癸烯基結(jié)合抑制細(xì)胞壁生物合成,抑制細(xì)胞壁滲透性。Bacitracin 抑制大分子合成。Bacitracin 也是一種蛋白質(zhì)二硫化物異構(gòu)酶 (PDI) 抑制劑。

熔點(diǎn): 221-225℃
沸點(diǎn): 1750.1℃ at 760 mmHg
外觀: 結(jié)晶
溶解性: H2O  :  6.67  mg/mL  (4.69  mM;  Need  ultrasonic)
敏感性: 易吸潮對空氣敏感
儲存條件: 2-8℃
用途: 桿菌肽是由地衣型芽孢桿菌產(chǎn)生的多肽類抗生素。 用于研究在肽聚糖的生物合成和異戊二烯的代謝水平打亂細(xì)菌細(xì)胞壁的合成。也用于研究固醇和鯊烯的生物合成。
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。

參考文獻(xiàn)(24篇)

19. [IF=5.2] Chenghao He et al."Effect of molecular weight distributions on the gelation rate and other physicochemical properties of bovine bone gelatin (Type B)."Food Bioscience.2024 Feb;57:103461 18. [IF=4.1] Xiaohang Fu et al."Effect of extrusion on the protein structure and digestibility of extruded soybean protein."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Nov;: 17. [IF=8.1] Yan-hong Shao et al."Simulated in vitro gastrointestinal digestion of β-lactoglobulin treated by ultrasound: Detection of peptides profile and the antioxidant activity."FOOD RESEARCH INTERNATIONAL.2024 Jan;175:113763 16. [IF=8.8] Peng Gao et al."The effect of Maillard reaction on flavour development of protein hydrolysates from cheese."FOOD CHEMISTRY.10.1016/j.foodchem.2023.137569 15. [IF=4.1] Kai Huang et al."In vitro gastrointestinal digestion of highland barley protein: identification and characterization of novel bioactive peptides involved in gut cholecystokinin secretion."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Jul;: 14. [IF=6] Chenchen Cao et al."Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jul;:115053 13. [IF=6.317] Shiqing Sun et al."Pharmacodynamic structure of deer antler base protein and its mammary gland hyperplasia inhibition mechanism by mediating Raf-1/MEK/ERK signaling pathway activation."Food & Function.2023 Mar;: 12. [IF=5.895] Xiaozhou Xia et al."Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2022;XXXX(XXX):XXX-XXX 11. [IF=6.317] Xiaoqian Zeng et al."Artemisia sphaerocephala Krasch polysaccharide promotes adipose thermogenesis and decreases obesity by shaping the gut microbiota."Food & Function.2022 Sep;: 10. [IF=6.056] Peng Gao et al."Analysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Oct;168:113896 9. [IF=5.396] Hongdong Song et al."Digestion characteristics of quinoa, barley and mungbean proteins and the effects of their simulated gastrointestinal digests on CCK secretion in enteroendocrine STC-1 cells."Food & Function. 2022 May;: 8. [IF=4.411] Yaru Wu et al."Interaction of Soy Protein Isolate Hydrolysates with Cyanidin-3-O-Glucoside and Its Effect on the In Vitro Antioxidant Capacity of the Complexes under Neutral Condition."Molecules. 2021 Jan;26(6):1721 7. [IF=4.451] Chi Zhang et al."Effects of soybean protein isolates and peptides on the growth and metabolism of Lactobacillus rhamnosus."J Funct Foods. 2021 Feb;77:104335 6. [IF=7.514] Zhucheng Yin et al."Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes."Food Chem. 2021 Mar;340:127915 5. [IF=7.514] Chi Zhang et al."Identification of soybean peptides and their effect on the growth and metabolism of Limosilactobacillus reuteri LR08."Food Chem. 2022 Feb;369:130923 4. 金建, 馬海樂, 曲文娟,等. 超聲預(yù)處理對玉米蛋白可酶解性的影響[J]. 中國糧油學(xué)報, 2015, 30(11):58-64. 3. 高艷秀, 金勇, 夏敬霞,等. 桿菌肽聚氰基丙烯酸正丁酯納米粒的制備[J]. 延邊大學(xué)醫(yī)學(xué)學(xué)報, 2013, 036(004):277-280. 2. 徐艷陽, 黃勝男, 鄭麗. 大豆玉米復(fù)配肽的固態(tài)發(fā)酵工藝優(yōu)化[J]. 食品科技, 2015(04):127-136. 1. 朱志紅, 徐艷陽, 仇洋,等. 大豆玉米復(fù)合肽液態(tài)發(fā)酵工藝優(yōu)化[J]. 食品工業(yè)科技, 2015.

質(zhì)檢證書(COA)

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摩爾濃度計算器

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