534781
Amano Lipase A from Aspergillus niger
≥120,000 U/g
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About This Item
Specific activity:
≥120,000 U/g, pH 6.5, 45 °C (Optimum pH and temperature), ≥120,000 U/g
InChI key
QWZUIMCIEOCSJF-CHHCPSLASA-N
InChI
1S/C11H9N3O2.Na/c15-8-4-5-9(10(16)7-8)13-14-11-3-1-2-6-12-11;/h1-7,16H,(H,12,14);/q;+1/b13-9-;
specific activity
≥120,000 U/g, pH 6.5, 45 °C (Optimum pH and temperature), ≥120,000 U/g
storage temp.
2-8°C
Quality Level
Application
Enzyme used for:
- Chemoselective O-deacetylation reactions
- Hydrophilic ionic liquid-supported epoxidation reactions
- Regioselective hydrolysis reactions
signalword
Danger
hcodes
pcodes
Hazard Classifications
Resp. Sens. 1
Storage Class
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
Regulatory Information
常规特殊物品
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The aim of this study is the analysis of the in vitro digestion of corn oil, and of the effect of its enrichment with three levels of gamma- and alpha-tocopherol, by using, for the first time, 1H nuclear magnetic resonance
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This study investigated the effect of gel structure on the digestion of heat-set whey protein emulsion gels containing capsaicinoids (CAP), including the bioaccessibility of CAP. Upon heat treatment at 90 °C, whey protein emulsion gels containing CAP (10 wt% whey
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The changes provoked by in vitro digestion in the lipids of olive oil enriched or not with different phenolic compounds were studied by proton nuclear magnetic resonance (1H NMR) and solid phase microextraction followed by gas chromatography/mass spectrometry (SPME-GC/MS). These
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