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I-Threonine isiza umzimba ukugcina ibhalansi yamaprotheni
Isingeniso
I-L-Threonine yahlukaniswa futhi yahlonzwa emikhiqizweni ye-hydrolyzed ye-fibrin ngu-WC Rosein ngo-1935. Ibonakale iyi-amino acid yokugcina ebalulekile ukutholakala. Iyingxenye yesibili noma yesithathu enciphisa i-amino acid yemfuyo nezinkukhu, futhi idlala indima ebaluleke kakhulu ngokomzimba ezilwaneni. Njengokukhuthaza ukukhula, ukuthuthukisa umsebenzi wokuzivikela komzimba, njll.; Linganisa ama-amino acid ekudleni, ukuze isilinganiso se-amino acid sisondele kumaprotheni afanelekile, ngaleyo ndlela kuncishiswe izidingo zokuqukethwe kwamaprotheni emfuyo nokudla kwezinkukhu. Ukushoda kwe-threonine kungaholela ekwehleni kokudla okudliwayo, ukuncipha kokukhula, ukuncipha kokusetshenziswa kokudla, ukuzivikela komzimba kanye nezinye izimpawu. Eminyakeni yamuva nje, umkhiqizo ohlanganisiwe we-lysine ne-methionine uye wasetshenziswa kakhulu ekuphakeleni, futhi i-threonine kancane kancane isiphenduke into ekhawulelayo ethinta ukusebenza kokukhiqizwa kwezilwane. Ucwaningo olwengeziwe nge-threonine luwusizo ekuqondiseni ngempumelelo ukukhiqizwa kwemfuyo nezinkukhu.
incazelo2
Isicelo
I-Threonine iyi-amino acid ebalulekile esiza umzimba ukugcina ibhalansi yamaprotheni. Idlala indima ekwakhekeni kwe-collagen ne-elastin. Lapho i-threonine ihlanganiswa ne-aspartic acid ne-methionine, ingamelana nesibindi esinamafutha. I-Threonine itholakala enhliziyweni, ohlelweni lwezinzwa olumaphakathi kanye nemisipha yamathambo futhi ivimbela ukunqwabelana kwamafutha esibindi. Ithuthukisa ukukhiqizwa kwama-antibodies ukuqinisa amasosha omzimba. Phakathi kokudla, okusanhlamvu kune-threonine ephansi, ngakho-ke abadla imifino bathambekele ekubeni nokuntuleka kwe-threonine.
Umsebenzi
I-Threonine iyi-ejenti ebalulekile yokuqinisa izakhamzimba engaqinisa okusanhlamvu, amakhekhe, kanye nemikhiqizo yobisi. Njenge-tryptophan, ingabuyisela ukukhathala futhi ikhuthaze ukukhula nokuthuthuka. Emithi, ngenxa yesakhiwo se-threonine iqukethe iqembu le-hydroxyl, inomphumela wokubamba amanzi esikhumbeni somuntu, ihlanganisa ne-oligosaccharide chain, idlala indima ebalulekile ekuvikeleni ulwelwesi lwamangqamuzana, futhi ikhuthaza ukuhlanganiswa kwe-phospholipid kanye ne-fatty acid oxidation ku-vivo.



Ukucaciswa komkhiqizo
Izinto | AJI97 | I-FCCIV | I-USP40 |
Ukubukeka | Amakristalu amhlophe noma i-crystalline powder | --- | --- |
Ukuhlonza | Vumelanisa | --- | Vumelanisa |
Isivivinyo | 98.5% ~ 101.0% | 98.5% ~ 101.5% | 98.5% ~ 101.5% |
PH Inani | 5.2 ~ 6.2 | --- | 5.0 ~ 6.5 |
Ukudlulisa | ≥98.0% | --- | --- |
Ukulahlekelwa ekomisweni | ≤0.2% | ≤0.3% | ≤0.2% |
Izinsalela ekushiseni | ≤0.1% | ≤0.1% | ≤0.4% |
Izinsimbi Ezisindayo (njenge-Pb) | ≤0.001% | ≤0.002% | ≤0.0015% |
I-Chloride (njenge-Cl) | ≤0.02% | --- | ≤0.05% |
Insimbi | ≤0.001% | --- | ≤0.003% |
I-Sulfate(as SO4) | ≤0.02% | --- | ≤0.03% |
I-Ammonium(as NH4) | ≤0.02% | --- | --- |
Amanye ama-amino acid | Kuyavumelana | --- | Kuyavumelana |
I-Pyrogen | Kuyavumelana | --- | --- |
Ukuzungezisa okuqondile | -27.6°~ -29.0° | -26.5°~ -29.0° | -26.7°~ -29.1° |