凝乳酶结构式
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常用名 | 凝乳酶 | 英文名 | Rennet |
|---|---|---|---|---|
| CAS号 | 9042-08-4 | 分子量 | 181.028 | |
| 密度 | 1.4±0.1 g/cm3 | 沸点 | 179.0±0.0 °C at 760 mmHg | |
| 分子式 | C5H9BrO2 | 熔点 | N/A | |
| MSDS | 美版 | 闪点 | 79.4±0.0 °C |
凝乳酶用途Rennet是一种生物化学试剂,可作为生物材料或有机化合物用于生命科学相关研究。 |
| 中文名 | 凝乳酶 |
|---|---|
| 英文名 | 9B28G9S1JV |
| 英文别名 | 更多 |
| 密度 | 1.4±0.1 g/cm3 |
|---|---|
| 沸点 | 179.0±0.0 °C at 760 mmHg |
| 分子式 | C5H9BrO2 |
| 分子量 | 181.028 |
| 闪点 | 79.4±0.0 °C |
| 精确质量 | 179.978592 |
| LogP | 1.69 |
| 外观性状 | 固体 |
| 蒸汽压 | 1.0±0.3 mmHg at 25°C |
| 折射率 | 1.456 |
| 储存条件 | 20°C |
| 个人防护装备 | Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter |
|---|---|
| 危险品运输编码 | NONH for all modes of transport |
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Starch addition in renneted milk gels: Partitioning between curd and whey and effect on curd syneresis and gel microstructure
J. Dairy Sci. 95(12) , 6871-81, (2012) Milk gels were made by renneting and acidifying skim milk containing 5 different starches, and then compressed by centrifugation to express whey and simulate curd syneresis during the manufacture of l... |
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Effect of soluble calcium on the renneting properties of casein micelles as measured by rheology and diffusing wave spectroscopy.
J. Dairy Sci. 95(1) , 75-82, (2012) Addition of calcium chloride to milk has positive effects on cheese-making because it decreases coagulation time, creates firmer gels, and increases curd yield. Although addition of calcium chloride i... |
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Modeling rennet coagulation time and curd firmness of milk
J. Dairy Sci. 94(12) , 5821-32, (2011) Milk coagulation properties (MCP) are traditionally expressed using rennet coagulation time (RCT), time to curd firmness (CF) of 20mm (k20), and CF 30min after enzyme addition (a30) values, all of whi... |
| Propanoic acid, 3-bromo-, ethyl ester |
| EINECS 208-724-0 |
| 9B28G9S1JV |
| Ethyl 3-bromopropionate |
| Propionic acid, 3-bromo-, ethyl ester (8CI) |
| Ethyl 3-bromopropanoate |
| Ethyl β-bromopropionate |
| MFCD11977143 |
