Elastase

biotech grade

Reagent Code: #52724
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CAS Number 39445-21-1

blur_circular Chemical Specifications

badge Registry Numbers
EC Number 254-453-6
MDL Number MFCD00130998
inventory_2 Storage & Handling
Storage -20°C

description Product Description

Elastase is widely used in biochemical research for its ability to break down elastin, a key protein in connective tissues. This property makes it valuable for studying tissue structure and function, particularly in understanding diseases related to elastin degradation, such as emphysema and atherosclerosis. In the medical field, elastase is utilized in wound care to remove damaged tissue and promote healing. It is also employed in the development of treatments for conditions involving abnormal elastin accumulation, such as certain types of fibrosis. Additionally, elastase plays a role in industrial applications, including the processing of animal tissues for bioproducts and the modification of proteins in food science to improve texture and digestibility.

format_list_bulleted Product Specification

Test Parameter Specification
Loss on Drying <=0.8%
Appearance White to Yellow to Beige Powder
Potency 30 units/mg

shopping_cart Available Sizes & Pricing

Size Availability Unit Price Quantity
inventory 1g
10-20 days ฿5,860.00
inventory 200mg
10-20 days ฿1,470.00
inventory 5g
10-20 days ฿21,990.00
Elastase
Elastase is widely used in biochemical research for its ability to break down elastin, a key protein in connective tissues. This property makes it valuable for studying tissue structure and function, particularly in understanding diseases related to elastin degradation, such as emphysema and atherosclerosis. In the medical field, elastase is utilized in wound care to remove damaged tissue and promote healing. It is also employed in the development of treatments for conditions involving abnormal elastin accumulation, such as certain types of fibrosis. Additionally, elastase plays a role in industrial applications, including the processing of animal tissues for bioproducts and the modification of proteins in food science to improve texture and digestibility.
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