• 介绍：

   是一种用于葡萄球菌感染和致病原虫感染的多肽抗生素。Bacitracin 通过与焦磷酸十一癸烯基结合抑制细胞壁生物合成，抑制细胞壁渗透性。Bacitracin 抑制大分子合成。Bacitracin 也是一种蛋白质二硫化物异构酶 (PDI) 抑制剂。

• 熔点： 221-225℃

• 沸点： 1750.1℃ at 760 mmHg

• 外观： 结晶

• 溶解性： H2O  :  6.67  mg/mL  (4.69  mM;  Need  ultrasonic)

• 敏感性： 易吸潮对空气敏感

• 储存条件： 2-8℃

• 用途： 杆菌肽是由地衣型芽孢杆菌产生的多肽类抗生素。 用于研究在肽聚糖的生物合成和异戊二烯的代谢水平打乱细菌细胞壁的合成。也用于研究固醇和鲨烯的生物合成。

• 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。

• 22. [4.8] Changfeng Qu et al."Natural zinc-rich oyster peptides ameliorate DSS-induced colitis via antioxidation, anti-inflammation, intestinal barrier repair, microbiota modulation, and SCFA accumulation."Food Bioscience.2024 Oct;61:104801

• 21. [IF=1.2] Yushu Tang et al."Isolation, Purification, and Identification of Bacitracin-producing Bacillus licheniformis from Fresh Feces of Healthy Pigs."Jove-Journal of Visualized Experiments".2024 May;(207):e66777

• 20. [IF=6.1] Xiaotong Wei et al."Characterization of a Novel Antimicrobial Peptide Bacipeptin against Foodborne Pathogens."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX

• 19. [IF=5.2] Chenghao He et al."Effect of molecular weight distributions on the gelation rate and other physicochemical properties of bovine bone gelatin (Type B)."Food Bioscience.2024 Feb;57:103461

• 18. [IF=4.1] Xiaohang Fu et al."Effect of extrusion on the protein structure and digestibility of extruded soybean protein."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Nov;:

• 17. [IF=8.1] Yan-hong Shao et al."Simulated in vitro gastrointestinal digestion of β-lactoglobulin treated by ultrasound: Detection of peptides profile and the antioxidant activity."FOOD RESEARCH INTERNATIONAL.2024 Jan;175:113763

• 16. [IF=8.8] Peng Gao et al."The effect of Maillard reaction on flavour development of protein hydrolysates from cheese."FOOD CHEMISTRY.10.1016/j.foodchem.2023.137569

• 15. [IF=4.1] Kai Huang et al."In vitro gastrointestinal digestion of highland barley protein: identification and characterization of novel bioactive peptides involved in gut cholecystokinin secretion."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Jul;:

• 14. [IF=6] Chenchen Cao et al."Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jul;:115053

• 13. [6.317] Shiqing Sun et al."Pharmacodynamic structure of deer antler base protein and its mammary gland hyperplasia inhibition mechanism by mediating Raf-1/MEK/ERK signaling pathway activation."Food & Function.2023 Mar;:

• 12. [IF=5.895] Xiaozhou Xia et al."Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2022;XXXX(XXX):XXX-XXX

• 11. [IF=6.317] Xiaoqian Zeng et al."Artemisia sphaerocephala Krasch polysaccharide promotes adipose thermogenesis and decreases obesity by shaping the gut microbiota."Food & Function.2022 Sep;:

• 10. [IF=6.056] Peng Gao et al."Analysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Oct;168:113896

• 9. [IF=5.396] Hongdong Song et al."Digestion characteristics of quinoa, barley and mungbean proteins and the effects of their simulated gastrointestinal digests on CCK secretion in enteroendocrine STC-1 cells."Food & Function. 2022 May;:

• 8. [IF=4.411] Yaru Wu et al."Interaction of Soy Protein Isolate Hydrolysates with Cyanidin-3-O-Glucoside and Its Effect on the In Vitro Antioxidant Capacity of the Complexes under Neutral Condition."Molecules. 2021 Jan;26(6):1721

• 7. [IF=4.451] Chi Zhang et al."Effects of soybean protein isolates and peptides on the growth and metabolism of Lactobacillus rhamnosus."J Funct Foods. 2021 Feb;77:104335

• 6. [IF=7.514] Zhucheng Yin et al."Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes."Food Chem. 2021 Mar;340:127915

• 5. [IF=7.514] Chi Zhang et al."Identification of soybean peptides and their effect on the growth and metabolism of Limosilactobacillus reuteri LR08."Food Chem. 2022 Feb;369:130923

• 4. 金建, 马海乐, 曲文娟,等. 超声预处理对玉米蛋白可酶解性的影响[J]. 中国粮油学报, 2015, 30(11):58-64.

• 3. 高艳秀, 金勇, 夏敬霞,等. 杆菌肽聚氰基丙烯酸正丁酯纳米粒的制备[J]. 延边大学医学学报, 2013, 036(004):277-280.

• 2. 徐艳阳, 黄胜男, 郑丽. 大豆玉米复配肽的固态发酵工艺优化[J]. 食品科技, 2015(04):127-136.

• 1. 朱志红, 徐艳阳, 仇洋,等. 大豆玉米复合肽液态发酵工艺优化[J]. 食品工业科技, 2015.

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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 分子摩尔量 (g/mol)

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