추천 제품
일반 설명
Lipases hydrolyze ester bonds of triacylglycerols and in some conditions, catalyze the synthesis of ester bonds by transesterification. Lipase from Rhizopus niveus exists as a single polypeptide chain with a molecular mass of about 30-34kDa.
애플리케이션
Lipase from Rhizopus niveus has been used to determine the positional distribution of fatty acids within triacylglycerol by hydrolysis of the acyl ester linkage at C-1 and C-3. It has also been used to induce intragastric lipolysis and study its effects on felodipine (a medication) release from a hydrophilic, extended release tablet.
생화학적/생리학적 작용
Lipase from Rhizopus niveus is specifically used to produce cocoa butter substitutes.
Tri-, di-, and monoglycerides are hydrolyzed (in decreasing order of rate).
단위 정의
1 U corresponds to the amount of enzyme which liberates 1 μmol fatty acid from a triglyceride per minute at pH 7.7 and 40°C (olive oil as substrate)]; 300 U as described above are equivalent to ~1 U using triolein, Cat. No. 62314, at pH 8.0 and 40°C as substrate.
기타 정보
Note: When triacetin is used as substrate, the pH is 7.4. Incubation time: 60 minutes.
Substrate specificity: preferentially hydrolyzes the 1- and 3-positions(middle to long fatty acids); optimum pH 5.0-7.0; optimum temperature 30-45°C; Selective enzymatic removal of protecting functions (C-terminal COOH function)
신호어
Danger
유해 및 위험 성명서
예방조치 성명서
Hazard Classifications
Resp. Sens. 1
Storage Class Code
11 - Combustible Solids
WGK
WGK 1
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
개인 보호 장비
Eyeshields, Gloves, type N95 (US)
시험 성적서(COA)
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이미 열람한 고객
Analysis of triacylglycerol accumulation under nitrogen deprivation in the red alga Cyanidioschyzon merolae
Microbiology (2016)
Synlett, 105-105 (1990)
Simulation of gastric lipolysis and prediction of felodipine release from a matrix tablet in the fed stomach
European Journal of Pharmaceutical Sciences (2009)
Purification, characterization and crystallization of two types of lipase from Rhizopus niveus
Bioscience, Biotechnology, and Biochemistry, 58(6) (1994)
Food Biotechnology (1995)
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