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蔗果五糖

貨號：O-KPE
包裝：40mg

英文名：1，1，1-Kestopentaose
別名：1，1，1-戊酮糖
級別：Purity: > 95%
分子式：C30H52O26
分子量：828.7
品牌：Megazyme
CAS：59432-60-9

蔗果五糖, 1,1,1-Kestopentaose, 貨號：O-KPE, 用于研究、酶生化分析和體外診斷分析。

*西寶提示：我司所銷售的化學試劑、原料等所有產品（包括但不限于抗生素類、蛋白質類、試劑盒類產品等）僅限用于科學研究用途，不得作用于人體。

訂購熱線：400-021-8158

產品詳情質檢信息

蔗果五糖, 1,1,1-Kestopentaose, 貨號：O-KPE

品牌：Megazyme

貨號：O-KPE

中文品名：蔗果五糖

品名：1,1,1-Kestopentaose

化學名：(O-β-D-Fructofuranosyl-(2-1)-β-D-fructofuranosyl-(2-1)-β-D-fructofuranosyl-(2-1)-β-D-fructofuranosyl-α-D-glucopyranose)

純度: >95%

來源：由市售的果聚糖純化。

用途：高純度蔗果五糖用于研究、酶生化分析和體外診斷分析。

參考文獻：

Versatile high resolution oligosaccharide microarrays for plant glycobiology and cell wall research. 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.

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

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

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

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

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

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

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

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

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

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. Pouyez, J., Mayard, A., Vandamme, A. M., Roussel, G., Perpète, E. A., Wouters, J., Housen, I. & Michaux, C. (2012). Biochimie, 94(11), 2423-2430.

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