G9766
D-(+)-葡萄糖酸 δ-内酯
BioReagent, suitable for cell culture
别名:
δ-葡萄糖酸內酯, 1,2,3,4,5-五羟基己酸δ-内酯, D-(+)-Dextronic acid δ-lactone
产品线
BioReagent
方案
99-100%
技术
cell culture | mammalian: suitable
mp
160 °C (dec.) (lit.)
SMILES字符串
OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O
InChI
1S/C6H10O6/c7-1-2-3(8)4(9)5(10)6(11)12-2/h2-5,7-10H,1H2/t2-,3-,4+,5-/m1/s1
InChI key
PHOQVHQSTUBQQK-SQOUGZDYSA-N
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生化/生理作用
葡糖酸-d-内酯增加了酿酒酵母的氧化磷酸戊糖途径 中涉及的倍增时间和活化酶。
储存分类代码
11 - Combustible Solids
WGK
WGK 1
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Gloves, type N95 (US)
法规信息
新产品
此项目有
Elizabeth W Ng et al.
International journal of food microbiology, 145(1), 169-175 (2011-01-05)
Recognized to confer health benefits to consumers, probiotics such as Lactobacillus acidophilus are commonly incorporated into fermented dairy products worldwide; among which yogurt is a popular delivery vehicle. To materialize most of the putative health benefits associated with probiotics, an
Yuan He et al.
Electrophoresis, 31(4), 630-633 (2010-02-18)
delta-Gluconolactone was covalently coupled with aminopropyl-derivatized capillary, creating hydrophilic brushes on the inner wall of the capillary. The hydrophilic coating provided suppression of EOF and minimized protein adsorption, resulting in the separation of basic proteins and DNA with efficiencies up
Xiangyang Li et al.
Langmuir : the ACS journal of surfaces and colloids, 28(27), 10164-10176 (2012-06-16)
The complexation between bovine serum albumin (BSA) and sugar beet pectin (SBP) was studied in situ by coupling glucono-δ-lactone (GDL) induced acidification with dynamic light scattering and turbidity measurements. Individual measurements at specific pHs and mixing ratios were also carried
A Grygorczyk et al.
Food chemistry, 141(3), 1716-1721 (2013-07-23)
The objective of this work was to compare the gelation of soymilk particles induced by the acidification of a commercial starter culture with that resulting by addition of glucono-δ-lactone (GDL). Structure formation was followed using rheology, and the microstructure was
Chuan-He Tang et al.
Journal of agricultural and food chemistry, 59(8), 4071-4077 (2011-03-09)
The mechanical properties, water-holding capacities (WHC), and microstructures of emulsion gels, induced by glucono-δ-lactone (GDL), CaCl(2), and microbial transglutaminase (MTGase) from unheated and heated soy protein isolate (SPI)-stabilized emulsions (at protein concentration 5%, w/v; oil volume fraction, 20%, w/v), were
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