K2000
α-ケトグルタル酸 カリウム塩
≥98% (enzymatic)
別名:
2-オキソペンタン二酸 カリウム塩
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この商品について
化学式:
C5H5O5K
CAS番号:
分子量:
184.19
NACRES:
NA.32
PubChem Substance ID:
UNSPSC Code:
12352204
EC Number:
213-641-8
MDL number:
InChI key
XTCZBVVKDHLWKU-UHFFFAOYSA-M
InChI
1S/C5H6O5.K/c6-3(5(9)10)1-2-4(7)8;/h1-2H2,(H,7,8)(H,9,10);/q;+1/p-1
SMILES string
[K+].OC(=O)CCC(=O)C([O-])=O
assay
≥98% (enzymatic)
form
powder
solubility
water: 100 mg/mL, clear, colorless to faintly yellow
storage temp.
2-8°C
Quality Level
保管分類
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
適用法令
試験研究用途を考慮した関連法令を主に挙げております。化学物質以外については、一部の情報のみ提供しています。 製品を安全かつ合法的に使用することは、使用者の義務です。最新情報により修正される場合があります。WEBの反映には時間を要することがあるため、適宜SDSをご参照ください。
K2000-INTR: + K2000-25G: + K2000-100G: + K2000-RSAMPLE: + K2000-5G: + K2000-1KG: + K2000-BULK: + K2000-VAR: + K2000-1G:
jan
Li-Li Chen et al.
Journal of molecular modeling, 19(4), 1919-1927 (2013-01-23)
Bacillus subtilis natto is widely used in industry to produce natto, a traditional and popular Japanese soybean food. However, during its secondary fermentation, high amounts of ammonia are released to give a negative influence on the flavor of natto. Glutamate
Ming-Ming Jin et al.
Molecular biology reports, 40(4), 2995-3002 (2012-12-25)
Microcystis aeruginosa is the key symptom of water eutrophication and produces persistent microcystins. Our special attention was paid to the isocitrate dehydrogenase (IDH) of M. aeruginosa (MaIDH) because it plays important roles in energy and biosynthesis metabolisms and its catalytic
Vivian R Moure et al.
Journal of bacteriology, 195(2), 279-286 (2012-11-13)
Fe protein (dinitrogenase reductase) activity is reversibly inactivated by dinitrogenase reductase ADP-ribosyltransferase (DraT) in response to an increase in the ammonium concentration or a decrease in cellular energy in Azospirillum brasilense, Rhodospirillum rubrum, and Rhodobacter capsulatus. The ADP-ribosyl is removed
Agata M Pudlik et al.
Applied and environmental microbiology, 79(4), 1095-1101 (2012-12-04)
Transamination is the first step in the conversion of amino acids into aroma compounds by lactic acid bacteria (LAB) used in food fermentations. The process is limited by the availability of α-ketoglutarate, which is the best α-keto donor for transaminases
Kenji Manabe et al.
Microbial cell factories, 12, 18-18 (2013-02-20)
The Bacillus subtilis genome-reduced strain MGB874 exhibits enhanced production of exogenous extracellular enzymes under batch fermentation conditions. We predicted that deletion of the gene for RocG, a bi-functional protein that acts as a glutamate dehydrogenase and an indirect repressor of
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