Extracellular Enzyme Suppliers USA
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Product | Description | |
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2-?Propyl-1,?3-?Dioxolane-?2-?acetic Acid Quick inquiry Where to buy Suppliers range | 2-?Propyl-1,?3-?Dioxolane-?2-?acetic Acid is an intermediate in synthesizing N-(Ketocaproyl)-L-homoserine Lactone (K180750), an autoinducer of P. fischeri luciferase. A specific genetic regulator that is unrelated to at least one of the enzyme systems that it induces, and it acts after excretion and accumulation in the extracellular medium. Group: Biochemicals. Grades: Highly Purified. CAS No. 5735-99-9. Pack Sizes: 500mg, 1g. Molecular Formula: C8H14O4. US Biological Life Sciences. | Worldwide |
2-Propyl-N-[(3S)-tetrahydro-2-oxo-3-furanyl]-1,3-dioxolane-2-acetamide Quick inquiry Where to buy Suppliers range | 2-Propyl-N-[(3S)-tetrahydro-2-oxo-3-furanyl]-1,3-dioxolane-2-acetamide is an intermediate in synthesizing N-(Ketocaproyl)-L-homoserine Lactone (K180750), an autoinducer of P. fischeri luciferase. A specific genetic regulator that is unrelated to at least one of the enzyme systems that it induces, and it acts after excretion and accumulation in the extracellular medium. Group: Biochemicals. Grades: Highly Purified. CAS No. 1083287-09-5. Pack Sizes: 250mg, 500mg. Molecular Formula: C12H19NO5. US Biological Life Sciences. | Worldwide |
8-[(6-Amino)hexyl]-amino-adenosine-2',5'-bisphosphate - DY-480XL Quick inquiry Where to buy Suppliers range | DY-480XL, a biomedicine product specialized in biochemical studies, offers an intricate solution to understanding the dynamics of enzymatic interactions and signaling pathways. As a fluorescent analog of 2',5'-ADP, this product boasts the capability to study complex enzyme activities such as adenylate cyclase and cyclic nucleotide phosphodiesterase. Furthermore, it can delve into the intricate signaling pathways activated by extracellular receptors, which induce G protein-coupled pathways. The product's versatility renders it invaluable in the oncology research sphere, with its potential applications ranging from breast, ovarian to colon cancer. Synonyms: 8-[(6-Amino)hexyl]-amino-adenosine-2',5'-bisphosphate, labeled with DY 480XL, Triethylammonium salt. Grades: ≥ 95% by HPLC. Molecular formula: C42H57N9O16P2S (free acid). Mole weight: 1037.97 (free acid). | |
Ac-Glu-Asp(EDANS)-Lys-Pro-Ile-Leu-Phe-Phe-Arg-Leu-Gly-Lys(DABCYL)-Glu-NH2 Quick inquiry Where to buy Suppliers range | Ac-Glu-Asp(EDANS)-Lys-Pro-Ile-Leu-Phe-Phe-Arg-Leu-Gly-Lys(DABCYL)-Glu-NH2 is a sensitive fluorescent (FRET) peptide substrate for cathepsin D. This enzyme degrades extracellular matrix components and may promote the spread of tumor cells. High levels of active cathepsin D were found in senile plaques in the brains of Alzheimer's patients. Synonyms: L-α-Glutamine, N-acetyl-L-α-glutamyl-N-[2-[(5-sulfo-1-naphthalenyl)amino]ethyl]-L-asparaginyl-L-lysyl-L-prolyl-L-isoleucyl-L-leucyl-L-phenylalanyl-L-phenylalanyl-L-arginyl-L-leucylglycyl-N6-[4-[[4-(dimethylamino)phenyl]azo]benzoyl]-L-lysyl-; N-Acetyl-L-α -glutamyl-N-{2-[ (5-sulfo-1-naphthyl) amino]ethyl}-L-asparaginyl-L-lysyl-L-prolyl-L-isoleucyl-L-leucyl-L-phenylalanyl-L-phenylalanyl-L-arginyl-L-leucylglycyl-N6- (4-{[4- (dimethylamino) phenyl]diazenyl}benzoyl) -L-lysyl-L-α -glutamine. Grades: ≥95%. CAS No. 400716-78-1. Molecular formula: C104H146N24O23S. Mole weight: 2132.52. | |
N-(Ketocaproyl)-L-homoserine Lactone (N-(3-Oxohexanoyl)-homoserine Lactone) Quick inquiry Where to buy Suppliers range | An autoinducer of P. fischeri luciferase. A specfic genetic regulator that is unrelated to at least one of the enzyme systems that it induces, and it acts after excretion and accumulation in the extracellular medium. Group: Biochemicals. Alternative Names: N-(3-Oxohexanoyl)-homoserine Lactone. Grades: Highly Purified. CAS No. 143537-62-6. Pack Sizes: 100mg. US Biological Life Sciences. | Worldwide |
P1,P5-Di(adenosine-5')pentaphosphate trilithium salt Quick inquiry Where to buy Suppliers range | A diadenosine polyphosphate stored in secretory granules of thrombocytes, chromaffin and neuronal cells. After release into the extracellular space, it affects a variety of biological activities in a wide range of target tissues. In the nervous system it acts through various purinergic receptors. It also activates 5?-nucleotidase and inhibits adenosine kinase activity in vitro. Ap5A is metabolized by soluble enzymes in the blood plasma and by membrane-bound ectoenzymes of a number of cell types including endothelial and smooth muscle cells. In cardiac muscle, pM to nM concentrations significantly increase the open-probability of ryanodine-receptor (RyR2) gates, with prolonged action due to slow dissociation from the receptor. Group: Biochemicals. Alternative Names: P1,P5-Di(adenosine-5) pentaphosphate pentalithium salt, 94108-02-8, A(5)P5(5)A, AC1O4WDE, D6392_SIGMA, CTK8G2238, EINECS 302-339-2, AP5A lithium salt P1,P5-Di(adenosine-5) pentaphosphate pentalithium salt, AG-H-86941, Diadenosine pentaphosphate trilithium salt, Diadenosine pentaphosphate pentalithium salt, K00187, A(5 inverted exclamation marka)P5(5 inverted exclamation marka)A trilithium salt, Adenosine 5-(hexahydrogen pentaphosphate), 5.5-ester with adenosine, pentalithium salt, P1,P5-Di(adenosine-5 inverted exclamation marka) pentaphosphate trilithium salt, 75522-97-3, pentalithium bis[[[(2R,3S,4R,5R)-5-(6-aminopurin-9-yl)-3,4-dihydroxyoxolan-2-yl]methoxy-oxidophosphoryl]oxy-oxidophosphoryl] phosphate. Grades: Highly Purified. CAS No. 75522-97-3. Pack Sizes: 25mg, 50mg, 100mg, 250mg. Molecular Formula: C20H26N10O22P5Li3, Molecular Weight: 934.17. US Biological Life Sciences. | Worldwide |
Pamoic Acid Quick inquiry Where to buy Suppliers range | Agonist of the orphan G protein-coupled receptor GPR35: a potent activator of extracellular signal-regulated kinase and β-arrestin2 with antinociceptive activity. Used as an inhibitor in the real-time fluorescence enzymatic characterization study of specialized human DNA polymerases. Group: Biochemicals. Grades: Highly Purified. CAS No. 130-85-8. Pack Sizes: 1g. US Biological Life Sciences. | Worldwide |
Sauchinone Quick inquiry Where to buy Suppliers range | Sauchinone, coming from the herbs of Saururus chinensis(Lour.) Baill, is a useful adjunctive treatment for bacterial infection. Sauchinone inhibited oxidative stress, as assessed by stainings of 4-hydroxynonenal and nitrotyrosine: these events may have a role in its inhibitory effects on HSCs activation. Sauchinone attenuated CCl4-induced liver fibrosis and TGF-β1-induced HSCs activation, which might be, at least in part, mediated by suppressing autophagy and oxidative stress in HSCs. Sauchinone protects skin keratinocytes through inhibition of extracellular signal-regulated kinase, c-Jun N-terminal kinase, and p38 MAPK signaling via upregulation of oxidative defense enzymes. Uses: Anti-inflammatory/antibacterial. Synonyms: (5aR,7R,8S,8aR,14aS,14bR)-5a,6,7,8,8a,14b-Hexahydro-7,8-dimethyl-5H-Benzo[kl]bis[1,3]dioxolo[4,5-b:4',5'-g]xanthen-5-one; (5aα, 7α, 8β, 8aβ, 14aS*, 14bβ)-5a, 6, 7, 8, 8a, 14b-Hexahydro-7, 8-dimethyl-5H-benzo[kl]bis[1, 3]dioxolo[4, 5-b:4', 5'-g]xanthen-5-one. Grades: >98%. CAS No. 177931-17-8. Molecular formula: C20H20O6. Mole weight: 356.36. | |
Xanthan from Xanthomonas campestris Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. IUPAC Name: 2-(2, 4-diaminophenoxy)ethanol; dihydrochloride. Molecular Weight: 241.11 g/mol. Molecular Formula: C8H14Cl2N2O2. SMILES: C1=CC(=C(C=C1N)N)OCCO.Cl.Cl. InChI: VXYWXJXCQSDNHX-UHFFFAOYSA-N. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan from Xanthomonas campestris, viscosity : 25-70 mPa.s Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, 80 mesh Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, 85% Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Flash Point: 85 %. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, 98% Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Flash Point: 98 %. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, Bioreagent Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, Food grade Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, Food grade, 200 mesh Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, Food grade, Viscosity : 25-70 mPa.s, 1 % in H2O(25 °C), 200 mesh Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, Food grade, Viscosity : 25-70 mPa.s, 1 % in H2O(25 °C), 80 mesh Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan gum from Xanthomonas campestris Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. IUPAC Name: 2-(2, 4-diaminophenoxy)ethanol; dihydrochloride. Molecular Weight: 241.11 g/mol. Molecular Formula: C8H14Cl2N2O2. SMILES: C1=CC(=C(C=C1N)N)OCCO.Cl.Cl. InChI: VXYWXJXCQSDNHX-UHFFFAOYSA-N. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, Petroleum grade Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, Pharmaceutical grade Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, USP grade Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. |