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- 详细信息
- 询价记录
- 文献和实验
- 技术资料
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需确认
- 英文名:
Ethylidene-4-nitrophenyl-α-D-maltoheptaoside (EPS)
- CAS号:
96597-16-9
- 保质期:
见产品外包装
- 供应商:
嵘崴达
- 保存条件:
2-8度
- 规格:
1G
Ethylidene-4-NP-G7
Ethylidene-4-nitrophenyl-α-D-maltoheptaoside (EPS),
powder 10 880 078 103 Will be supplied as "Ethylidene-4-NP-G7". Unit of Measure is "kg".
Additional products: OEM reagents for the determination of
α-amylase and pancreatic amylase, as well as specific inhibitory
antibodies. Catalog Nos. 11 543 598 103 and 11 543 601 103 for
the detection of pancreatic amylase.
Application
Use Ethylidene-4-NP-G7 in diagniostics tests for the determination of
α-amylase and pancreatic α-amylase according to the recommendations of the
International Federation of Clinical Chemistry and Laboratory Medicine (IFCC).
Benefits
■ Minimize the value of your blank for the liquid α-amylase reagent.
■ Rely on the proven purity and the very low content of free maltoheptaoside.
CAS: 96597-16-9
Properties
Formula: C50H77NO38
Molecular weight: 1300.1 D
Specification
Appearance: White to slightly yellowish, amorphous powder
Solubility: Clear, slightly yellowish solution in water (c=70 mg/ml)
EPS (enzymatically): ≥90%
Water (K. Fischer): ≤3%
pNP-G7 (enzymatically): ≤0.1%
pNP, free: ≤0.01%
Reaction rates (α-amylase):
In Precinorm U: 95-105%
In Precipath U: 95-105%
Stability: At +2 to +8°C within specification range for 24 months. Store dry.
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文献和实验一种植物贮存同多糖,由D-葡萄糖残基连接而成。含75~85%的支链淀粉(amylopectin)和15~25%的直链淀粉(amylose)。直链淀粉无分支,是数百个D-吡喃葡萄糖残基通过α(1→4)糖苷键互相连接构成的,分子量由几千到几十万,视植物种类和生长时期而异,多糖链呈螺旋形,由氢键维系。大于60个葡萄糖残基构成的直链淀粉与碘生成的络合物呈蓝色,碘原子的行列正好嵌入直链淀粉螺旋的中心。用酸或酶水解淀粉,依水解程度不同生成长短不同的糖链(糊精),它们与碘作用依次呈现红色
问:蛋白酶底物Glt-ALA-ALA-phe-MCA,加入酶反映完毕后,需要用到excitation wavelength and emission wavelength, 高手能否解释一下,多谢。 答:你需要用两个波长,一个是激发波长,一个是释放波长,激发波长是用来激发酶反应,而释放波长,是反应后的生色产物的释放波长,可以通过测定吸光值得变化测定酶活 问:我用stop method 测活性, 加入SDS变性后, 采用 excitation wavelength and emission
直链淀粉 amylose 系与支链淀粉一起构成淀粉粒的主要成分(一般占20—25%),是吡喃葡萄糖仅以α-1,4-键连接的长键化合物,亦称β-直链淀粉。在水中不膨胀而溶解,但与热水不能形成典型的糊,冷却时与碘呈蓝色反应,分子量约5万。从溶于温水或稀酸的淀粉可溶部分加酒精沉淀而得到,其中也有极少的β-1,6-分支,在麦芽中的α-淀粉酶和β-淀粉酶(切断α-1,4键)以及异淀粉酶的共同作用下,可完全水解至麦芽糖。
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