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A6710

アルブミンヒドロライセート

別名:

Albumin solution

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サイズ/SKU在庫状況単価
25 g
カートの在庫状況を確認する
¥94,700
250 g
カートの在庫状況を確認する
¥574,000

この商品について

NACRES:
NA.25
UNSPSC Code:
12352202
Biological source:
protein from chicken egg white
Form:
powder
Technique(s):
microbiological culture: suitable

¥94,700


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Quality Segment

biological source

protein from chicken egg white

form

powder

technique(s)

microbiological culture: suitable

storage temp.

2-8°C

General description

Ovalbumin is the major constituent of egg white protein produced in the hen′s oviduct, particularly in the magnum tissue. This glycoprotein represents about 54% of the total proteins of egg albumin. Ovalbumin is a member of the serine protease inhibitor (SERPIN) family.

Application

In a rather unusual application, albumin hydrolysate enhanced ethanol production during fermentation by Saccharomyces sake (sake yeast). In media supplemented with albumin hydrolysate, final alcohol concentration was 60% higher than without supplementation. The effect is believed to be due to enhanced alcohol tolerance of cells grown in supplemented medium.
Albumin hydrolysate has been used:
  • to study its effects on the content and profile of volatile aroma compounds of various food products
  • to determine the degree of interaction of free or included form of hydroxycinnamic and chlorogenic acids (CHAs) with egg ovalbumin and to analyze the stability of interactions during proteolysis
  • as a supplement in various food types to evaluate their bioaccessibility after food processing as well as after in vitro enzymatic hydrolysis

Biochem/physiol Actions

Ovalbumin contributes to the formation of egg white. It elicits various biological activities, such as antihypertensive, anticancer, antimicrobial, antioxidant, and immune-modulation.

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当該品目
61302A6608A9080
description

-

description

suitable for microbiology

description

recombinant, expressed in Saccharomyces cerevisiae, aqueous solution, 10% in aqueous buffer, ≥99% (agarose gel electrophoresis)

description

30% in 0.85% sodium chloride, protease free

technique(s)

microbiological culture: suitable

technique(s)

-

technique(s)

cell culture | mammalian: suitable

technique(s)

western blot: suitable, tissue culture: suitable, ELISA: suitable

biological source

protein from chicken egg white

biological source

bovine milk

biological source

human

biological source

human

Quality Level

300

Quality Level

200

Quality Level

200

Quality Level

200

form

powder

form

powder

form

aqueous solution

form

liquid

storage temp.

2-8°C

storage temp.

-

storage temp.

2-8°C

storage temp.

2-8°C


保管分類

11 - Combustible Solids

一体何が起きているの?

WGK 3

引火点 (F)

Not applicable

引火点(°C)

Not applicable

PPE(個人用保護具)

Eyeshields, Gloves, type N95 (US)



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