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A6710
Albumin hydrolysate
Synonim(y):
Albumin solution
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| Gabaryty przesyłki | SKU | Dostępność | Cena netto |
|---|---|---|---|
| 25 g | Skontaktuj się z Obsługą Klienta, aby uzyskać informacje na temat dostępności | 2230,00 zł | |
| 250 g | Skontaktuj się z Obsługą Klienta, aby uzyskać informacje na temat dostępności | 11 200,00 zł |
Informacje o tej pozycji
NACRES:
NA.25
UNSPSC Code:
12352202
Biological source:
protein from chicken egg white
Form:
powder
Technique(s):
microbiological culture: suitable
2230,00 zł
Skontaktuj się z Obsługą Klienta, aby uzyskać informacje na temat dostępności
Pomoc techniczna
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Pozwól nam pomócQuality Level
biological source
protein from chicken egg white
form
powder
technique(s)
microbiological culture: suitable
storage temp.
2-8°C
General description
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.[3]
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.[1] It elicits various biological activities, such as antihypertensive, anticancer, antimicrobial, antioxidant, and immune-modulation.
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Ta pozycja | |||
|---|---|---|---|
| technique(s) microbiological culture: suitable | technique(s) bioconjugation: suitable | technique(s) bioconjugation: suitable | technique(s) bioconjugation: suitable |
| biological source protein from chicken egg white | biological source chicken egg white | biological source chicken egg white | biological source chicken egg white |
| Quality Level 300 | Quality Level 200 | Quality Level 300 | Quality Level 300 |
| form powder | form powder | form lyophilized powder | form lyophilized powder |
| storage temp. 2-8°C | storage temp. 2-8°C | storage temp. 2-8°C | storage temp. 2-8°C |
Klasa składowania
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Dokumenty związane z niedawno zakupionymi produktami zostały zamieszczone w Bibliotece dokumentów.
Mylene Da Silva et al.
Biology of reproduction, 93(3), 71-71 (2015-07-15)
The ovalbumin gene family in Gallus gallus is composed of three homologous genes located within a 46 kb locus on chromosome 2: ovalbumin, ovalbumin-related protein Y (OVAY), and ovalbumin-related protein X (OVAX) genes. The expression of these genes in hen
Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products
Budryn G, et al.
LWT--Food Science and Technology, 73, 197-204 (2016)
Matheus M Pereira et al.
Process biochemistry (Barking, London, England), 51(6), 781-791 (2016-09-20)
The ability of aqueous biphasic systems (ABS) composed of polyethylene glycols of different molecular weights (PEG 400, 600 and 1000) and buffered aqueous solutions of potassium citrate/citric acid (pH = 5.0 - 8.0) to selectively extract ovalbumin from egg white
Numer pozycji handlu globalnego
| SKU | NUMER GTIN |
|---|---|
| A6710-25G | 04061833627716 |
| A6710-250G | 04061833627709 |