• 介绍：

  活力定义:One unit will activate that amount of plasminogen which will produce a ΔA275 of 1.0 per ml per minute at pH 7.5 at 37 °C, when measuring perchloric acid soluble products from α-casein (1 cm light path).

  稳定性：干粉在4℃较稳定，水溶液在4℃的稳定期为3天。

• 溶解性： 溶于水

• 敏感性： 对湿敏感

• 储存条件： -20℃

• 用途： 本品仅供科研，不得用于其它用途。

• 注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

• 15. [IF=6.269] Jing Chen et al."A natural heparinoid from mollusc Meretrix lusoria: Purification, structural characterization, and antithrombotic evaluation."Current Research in Food Science.2022 Oct;:

• 14. [IF=2.609] Pengcheng Li et al."Co-production of nattokinase and α-amylase from Bacillus natto fermentation using okara."JOURNAL OF FOOD PROCESSING AND PRESERVATION.2022 Sep;:e17130

• 13. [IF=10.761] Fei Ye et al."In vivo real-time red blood cell migration and microcirculation flow synergy imaging-surveyed thrombolytic therapy with iron-oxide complexes."Materials Today Bio.2022 Dec;16:100408

• 12. [IF=3.882] Feng Wu et al."Construction of Optical Interference Fibrin and Thrombolysis Analysis with Silica Colloidal Crystal Films."Langmuir. 2021;37(23):7264–7272

• 11. [IF=5.118] ZhenXing Du et al."Isolation and Characterization of a Heparin-Like Compound with Potent Anticoagulant and Fibrinolytic Activity from the Clam Coelomactra antiquata."Mar Drugs. 2020 Jan;18(1):6

• 10. [IF=7.727] Xing Pei et al."Local delivery of cardiac stem cells overexpressing HIF-1α promotes angiogenesis and muscular tissue repair in a hind limb ischemia model."J Control Release. 2020 Jun;322:610

• 9. [IF=2.315] J.J. Fan et al."Comparative assessment of in vitro thrombolytic and fibrinolysis activity of four aloe species and analysis of their phenolic compounds by LC–MS."S Afr J Bot. 2018 Nov;119:325

• 8. Fan, J. J., et al. "Comparative assessment of in vitro thrombolytic and fibrinolysis activity of four aloe species and analysis of their phenolic compounds by LC–MS." South African Journal of Botany 119 (2018): 325-334.https://doi.org/10.1016/j.sajb.2018.1

• 7. 张立强,冉茂芳,王松涛,刘光钱,马卓,任剑波,沈才洪,许涛.泸州老窖大曲中高产纤溶酶菌株的分离及鉴定[J].酿酒科技,2021(03):17-24.

• 6. 李秀凉,李倩文,朱玉,韩晓云,孙庆申,宋永.纳豆芽孢杆菌发酵菜用大豆中纳豆激酶的提取及其性质分析[J].中国酿造,2020,39(12):106-112.

• 5. 张星灿.纳豆激酶在腐乳储藏条件下稳定性初探[J].中国调味品,2015,40(02):72-76+80.

• 4. 钱泽栋,张佑红,卢育兵,朱丽娜,田莉.纳豆菌的分离筛选与鉴定[J].化学与生物工程,2018,35(08):41-44.

• 3. 尹梦雯 周倩 雷婵 等. 产纤溶酶乳酸菌筛选及安全性评估[J]. 食品与机械 2017 033(010):28-33.

• 2. 苏敏 于洪良 王尚 等. 低成本生产纳豆激酶工艺初探[J]. 食品工业 2017(10):48-52.

• 1. 刘彦敏 沈璐 王康 等. 传统大豆发酵食品中纳豆芽孢杆菌的分离及纳豆发酵[J]. 食品科学 2020 41(2).

输入产品批号：

本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *