GRADE & PURITYBioReagent?BioReagent grade — tested suitable for life-science and molecular-biology use. Use for cell culture, assays, and biochemical work needing biological compatibility.from Saccharomyces cerevisiae, for proteomics
BioReagent, from Saccharomyces cerevisiae, for proteomics BioReagent for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
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Storage & shipping
Store at 2-8°C Ships Wet ice Check lot-specific COA for exact specifications.
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Quality documents
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
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Literature proof
Cited in 3 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
Descripción general
Invertase Glycoprotein Standard has been used:
to generate N-linked glycan library
as a negative control to study the binding of lectins to high mannose structures
for sample pre-treatment in proteomic analyses to study drug-induced toxic epidermal necrolysis
The Invertase Glycoprotein Standard can be used to demonstrate N-glycosylation using PNGase F with both in-solution and in-gel procedures. The extent of deglycosylation can be assessed by mobility shift on SDS-PAGE gels.
Used in the production of confectionary foods and artificial honey.
Specifications
Product Name
Invertase Glycoprotein Standard, CAS No.9001-57-4
Grado
BioReagent
Especificaciones y pureza
BioReagent, from Saccharomyces cerevisiae, for proteomics
Mecanismos bioquímicos y fisiológicos
Invertase hydrolyzes sucrose into glucose and fructose yielding a colorless product, unlike acid hydrolysis which produces colored products.
CAS
9001-57-4
Número de la Comisión de Enzimas
3.2.1.26(BRENDA, IUBMB)
Tipo de molécula
Enzyme
Almacenamiento y envío
Concentración
from Saccharomyces cerevisiae, for proteomics
Condiciones de almacenamiento de almacenamiento
Store at 2-8°C
Enviado en
Wet ice
Documentation
📋 Safety Data Sheet (SDS)
Comprehensive hazard, handling, storage, and regulatory compliance document.
1.Tiantian Fu, Yu Zhang, Hongwei Cao, Ying Zhang, Xiao Guan. (2024) Effect of milling degree on vitamin B1 stability in rice: A perspective on cooking-induced component interactions. JOURNAL OF FOOD ENGINEERING, [PMID:][10.1016/j.jfoodeng.2024.112182]
2.Huifang Wang, Xinyue Wei, Dengdeng Li, Jiai Yan, Yina Wu, Zhongkai Zhou. (2024) Impact of surfactin on the physicochemical properties of dough and quality of corresponding steamed bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, [PMID:39667925][10.1002/jsfa.14078]
3.Yujie Zhang, Ziyan Wang, Huan Cheng, Shiguo Chen, Xingqian Ye, Jianle Chen. (2026) Inhibition of starch gelatinisation by Polygonatum polysaccharides and low-molecular-weight fructans: effects of steam-induced structural modifications. FOOD CHEMISTRY, [PMID:41785755][10.1016/j.foodchem.2026.148668]
Calculadoras de soluciones
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Products are supplied to verified businesses, institutions, and qualified professionals for research and development use only. Not for use in humans, animals, diagnosis, or therapy.
