Protease from Aspergillus saitoi, CAS No.9025-49-4

CAS: 9025-49-4 Cat. No.: P755317 Número EC: 232-796-2

GRADE & PURITY Type XIII,≥0.6 unit/mg solid

Accession #

P00791

Descripción general

Protease from Aspergillus saitoi has been used in a study to assess sequence coverage and resolution in hydrogen exchange of large proteins. It has also been used in a study to investigate the conversion of soybean curd isoflavone glycosides to their aglycones through β-glucosidase..

Specifications

Product Name

Protease from Aspergillus saitoi, CAS No.9025-49-4

Especificaciones y pureza

Type XIII, ≥0.6 unit/mg solid

Mecanismos bioquímicos y fisiológicos

Protease from Aspergillus saitoi was shown to also function as a β-glucosidase.

Número de adhesión

P00791

CAS

9025-49-4

Número de la Comisión de Enzimas

3.4.23.18(BRENDA, IUBMB)

Tipo de molécula

Enzyme

Almacenamiento y envío

Concentración

Type XIII,≥0.6 unit/mg solid

Condiciones de almacenamiento de almacenamiento

Store at -20°C

Enviado en

Ice chest + Ice pads

Referencias

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2. Jiaming Cao, Boyuan Xiang, Baojie Dou, Jingfei Hu, Lei Zhang, Xinxin Kang, Mingsheng Lyu, Shujun Wang.  (2024)  Novel Angiotensin-Converting Enzyme-Inhibitory Peptides Obtained from Trichiurus lepturus: Preparation, Identification and Potential Antihypertensive Mechanism.  Biomolecules,  14  (5): (581).  [PMID:38785988] [10.3390/biom14050581]

3. Zhenhao Zhao, Junbo Hu, Huimin Cui, Tianrui Zhao, Yaping Liu, Zhengxuan Wang, Guiguang Cheng.  (2025)  Tyrosinase inhibition and enzyme kinetics red rice bran protein peptides: mechanism, identification, in silico exploration, and experimental validation.  Food Bioscience,      [PMID:] [10.1016/j.fbio.2025.106319]

4. Chun-Min Ma, Xiao-Han Li, Xiao-Peng Wang, Chun-Li Song, Xin-Huai Zhao.  (2025)  Impact of the Enzyme-Hydrolyzed Pumpkin (Cucurbita moschata Duch.) Pulp on the Chemical and Textural Features of Cake Batter and Chiffon Cake.  ACS Food Science & Technology,      [PMID:] [10.1021/acsfoodscitech.5c00335]

5. Jun-Hui Du, Yu-Yun Xiao, Ying-Chao Guo, Wen-Qing Zhang, Guan-Ru Si, Zheng-Fang Wu, Chuan-Qiang Gao, Jie Mei, Yi-Long Ma, Zhao-Jun Wei.  (2025)  Identification and Inhibitory Mechanisms of Anti-α-glucosidase Peptides from Xiaojiao Baijiu Distillers’ Grains.  ACS Food Science & Technology,      [PMID:] [10.1021/acsfoodscitech.5c00605]

6. Ruyue Zhang, Tianmei Niu, Kairu Che, Xiangjie Zhao, Baizhi Liu, Shaojing Zhong, Lei Yin, Shengqian Sun, Jiayu Zhang.  (2026)  Marine Mussel Peptide Hydrolysate-Zinc Chelates: Structural Characterization and Enhanced Zinc Bioaccessibility.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2026.119189]