Megazyme 蔗果五糖, 1,1,1-Kestopentaose (O-KPE)


蔗果五糖h3>

货号:O-KPE
包装:40mg
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  • 英文名b>:1,1,1-Kestopentaoseli>
  • 别名b>:1,1,1-戊酮糖li>
  • 级别b>:Purity: > 95%li>
  • 分子式b>:C30H52O26li>
  • 分子量b>:828.7li>
  • 品牌b>:Megazymeli>
  • CASb>:59432-60-9li>
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    蔗果五糖, 1,1,1-Kestopentaose, 货号:O-KPE, 用于研究、酶生化分析和体外诊断分析。 onclick=”switchExtendAttrTab(‘detail0’,2)”>产品详情span>a>质检信息span>a>

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    蔗果五糖b>, 1,1,1-Kestopentaose, 货号:O-KPEspan>div>

    品牌:Megazymea>div>

    货号:O-KPEa>div>

    中文品名:蔗果五糖div>

    品名:1,1,1-Kestopentaosediv>

    化学名:(O-β-D-Fructofuranosyl-(2-1)-β-D-fructofuranosyl-(2-1)-β-D-fructofuranosyl-(2-1)-β-D-fructofuranosyl-α-D-glucopyranose)div>

    纯度: >95%div>

    来源:由市售的果聚糖纯化。div>

    用途:高纯度蔗果五糖用于研究、酶生化分析和体外诊断分析。div>

    Megazyme 蔗果五糖, 1,1,1-Kestopentaose (O-KPE)div>

    参考文献:b>span>div>

    Versatile high resolution oligosaccharide microarrays for plant glycobiology and cell wall research.b> Pedersen, H. L., Fangel, J. U., McCleary, B., Ruzanski, C., Rydahl, M. G., Ralet, M. C., Farkas, V., Von Schantz, L., Marcus, S. E., Andersen, M.C. F., Field, R., Ohlin, M., Knox, J. P., Clausen, M. H. & Willats, W. G. T. (2012). Journal of Biological Chemistry, 287(47), 39429-39438.div>

    Heat-induced degradation of inulin.b> Böhm, A., Kaiser, I., Trebstein, A. & Henle, T. (2005). European Food Research and Technology, 220(5-6), 466-471.div>

    Hydrolysis of fructans from Agave tequilana Weber var. azul during the cooking step in a traditional tequila elaboration process.b> Waleckx, E., Gschaedler, A., Colonna-Ceccaldi, B. & Monsan, P. (2008). Food Chemistry, 108(1), 40-48.div>

    Fructan content of rye and rye products.b> Karppinen, S., Myllymäki, O., Forssell, P. & Poutanen, K. (2003). Cereal Chemistry, 80(2), 168-171.div>

    Molecular structures of fructans from Agave tequilana Weber var. azul.b> Lopez, M. G., Mancilla-Margalli, N. A. & Mendoza-Diaz, G. (2003). Journal of Agricultural and Food Chemistry, 51(27), 7835-7840.div>

    An enzymatic method for the determination of fructans in foods and food products.b> Andersen, R. & Sørensen, A. (1999). European Food Research and Technology, 210(2), 148-152.div>

    The levansucrase and inulosucrase enzymes of Lactobacillus reuteri 121 catalyse processive and non-processive transglycosylation reactions.b> Ozimek, L. K., Kralj, S., Van der Maarel, M. J. E. C. & Dijkhuizen, L. (2006). Microbiology, 152(4), 1187-1196.div>

    Effect of dry heated inulin on selected intestinal bacteria.b> Böhm, A., Kleessen, B. & Henle, T. (2006). European Food Research and Technology, 222(5), 737-740.div>

    Distribution and characterisation of fructan in wheat milling fractions.b> Haskå, L., Nyman, M. & Andersson, R. (2008). Journal of Cereal Science, 48(3), 768-774.div>

    Enhanced fructooligosaccharides and inulinase production by a Xanthomonas campestris pv. phaseoli KM 24 mutant.b> Naidoo, K., Ayyachamy, M., Permaul, K. & Singh, S. (2009). Bioprocess and Biosystems Engineering, 32(5), 689-695.div>

    First crystal structure of an endo-inulinase, INU2, from Aspergillus ficuum: Discovery of an extra-pocket in the catalytic domain responsible for its endo-activity.b> Pouyez, J., Mayard, A., Vandamme, A. M., Roussel, G., Perpète, E. A., Wouters, J., Housen, I. & Michaux, C. (2012). Biochimie, 94(11), 2423-2430.div>