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

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蔗果五糖

货号：O-KPE
包装：40mg

英文名：1，1，1-Kestopentaose
别名：1，1，1-戊酮糖
级别：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, 货号：O-KPE, 用于研究、酶生化分析和体外诊断分析。

*西宝提示：我司所销售的化学试剂、原料等所有产品（包括但不限于抗生素类、蛋白质类、试剂盒类产品等）仅限用于科学研究用途，不得作用于人体。

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产品详情质检信息

蔗果五糖, 1,1,1-Kestopentaose, 货号：O-KPE

品牌：Megazyme

货号：O-KPE

中文品名：蔗果五糖

品名：1,1,1-Kestopentaose

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)

纯度: >95%

来源：由市售的果聚糖纯化。

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。

参考文献：

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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O-KPE使用手册

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