DL-苏氨酸
DL-苏氨酸结构式
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常用名 | DL-苏氨酸 | 英文名 | DL-Threonine |
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| CAS号 | 80-68-2 | 分子量 | 119.119 | |
| 密度 | 1.3±0.1 g/cm3 | 沸点 | 345.8±32.0 °C at 760 mmHg | |
| 分子式 | C4H9NO3 | 熔点 | 244 °C (dec.)(lit.) | |
| MSDS | 中文版 美版 | 闪点 | 162.9±25.1 °C |
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Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems.
J. Agric. Food Chem. 63 , 5364-72, (2015) Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the... |
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Effect of amino acids on tannase biosynthesis by Bacillus licheniformis KBR6.
J. Microbiol. Immunol. Infect. 42 , 172-175, (2009) Microbial tannase (tannin acyl hydrolase, EC 3.1.1.20), a hydrolysable tannin-degrading enzyme, has gained importance in various industrial processes, and is used extensively in the manufacture of instant tea, beer, wine, and gallic acid. Tannase is an induci... |
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Enhancing electro-transformation competency of recalcitrant Bacillus amyloliquefaciens by combining cell-wall weakening and cell-membrane fluidity disturbing.
Anal. Biochem. 409 , 130-137, (2011) Bacillus amyloliquefaciens has been a major workhorse for the production of a variety of commercially important enzymes and metabolites for the past decades. Some subspecies of this bacterium are recalcitrant to exogenous DNA, and transformation with plasmid ... |