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Home > Biochemical Engineering > Saccharides (Find 2371 items)

N,N′,N′′-Triacetylchitotriose

(38864-21-0)
N,N',N''-Triacetylchitotriose is a triose oligosaccharide derived from chitin, consisting of three N-acetylglucosamine units. It has been shown to scavenge reactive oxygen species and to protect DNA from oxidative damage.

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L-Talose

(23567-25-1)
L-Talose is a novel substrate of ribose-5-phosphate as well as glucose-6-phosphate isomerases that can be converted into L-tagatose.

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2,5-Dideoxy-2,5-imino-D-mannitol

(59920-31-9)
Many pyrrolidines are powerful inhibitors of glycohydrolases, enzymes responsible forcleavage of glycosidic bonds, glycoprotein processing and the gastrointestinal breakdown of dietary carbohydrates.These compounds are charged at physiological pH and are believed to associate with acidic amino acids at the active site.Inhibition of glycohydrolases could be of therapeutic value for the treatment of viral infections, cancer, diabetes, and obesity.

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4-METHYLUMBELLIFERYL BETA-D-MANNOPYRANOSIDE

(67909-30-2)
A substrate for mannosidase. Substrate inhibition was observed for all but the least reactive of these substrates.

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5'-DEOXYTHYMIDINE

(3458-14-8)
The pyrimidine thymidine consists of thymine combined with deoxyribose. Prior to polymerization into DNA, thymidine must be phosphorylated at the hydroxyl group on carbon 5 of the ribose moiety. 5'-Deoxythymidine is a form of thymidine in which the hydroxyl group on carbon 5 of ribose has been replaced with hydrogen. As a result, this compound cannot be phosphorylated and used by DNA polymerase in the synthesis of DNA. 5'-Deoxythymidine is readily imported by cellular nucleoside importers and co

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Agarose, 2-hydroxyethyl ether

(39346-81-1)
The gel has good transparency, and is particularly suitable for preparing medium containing heat-resistant substances. Recommended for the preparation of agarose microspheres.

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Saccharides, also called sodium saccharin, is the oldest sweetener. Saccharides was discovered by American scientists in 1878 and was quickly accepted by the food industry and consumers. The sweetness of saccharin is 300 to 500 times that of sucrose. It is not metabolized and absorbed by the human body and is stable in the production of various foods.
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