• 介紹：

• 分子量：一般在67000。

• 最適溫度35～37℃。

• PH穩(wěn)定性：以PH7.0～7.5為宜

• 性狀：灰褐色或淺灰色粉末。

• 來(lái)源：南極假絲酵母。

• 激活劑:鈣(CA2+)。

• 溫度穩(wěn)定性：40度以下穩(wěn)定，超過(guò)50度將嚴(yán)重失活。

• 敏感性： 濕度敏感

• 儲(chǔ)存條件： 2-8℃

• 用途： 本品僅供科研，不得用于其它用途。

• 注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。

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• 29. Tao Liu, Jing Ning, Bo Wang, Bin Dong, Song Li, Xiangge Tian, Zhenlong Yu, Yulin Peng, Chao Wang, Xinyu Zhao, Xiaokui Huo, Chengpeng Sun, Jingnan Cui, Lei Feng, and Xiaochi Ma Analytical Chemistry 2018 90 (6), 3965-3973 DOI: 10.1021/acs.analchem.7b04957

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• 23. 高兆建,王秋芬,胡鑫強(qiáng),宋玉林,趙宜峰,陳騰.凝結(jié)芽孢桿菌XZQ-16抗菌脂肽分離鑒定及抗菌特性[J].食品工業(yè)科技,2021,42(03):36-42.

• 22. 杜徐楠. κ-卡拉膠/刺槐豆膠混合凝膠的協(xié)同作用機(jī)理及應(yīng)用[D].湖北工業(yè)大學(xué),2020.

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• 17. 周浩德 傅紅 張虹 等. 體外消化模型因素對(duì)植物甾醇型人造奶油脂肪酸釋放的影響[J]. 海峽預(yù)防醫(yī)學(xué)雜志 2019 025(002):7-9.

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• 15. 黃琳翔, 施樂(lè)樂(lè), 蔡志英,等. 黑木耳中抑制胰脂肪酶活性物質(zhì)的提取工藝及體外抑制效果[J]. 菌物學(xué)報(bào), 2020, 39(2).

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• 9. 孫雪梅, 蔣將, 劉元法. 脫酚及pH偏移處理對(duì)菜籽蛋白體外模擬消化的影響[J]. 食品工業(yè)科技, 2019(16).

• 8. 黃菊青, 林斌, 徐慶賢,等. 竹茹多糖體外調(diào)節(jié)腸道菌群的作用研究[J]. 營(yíng)養(yǎng)學(xué)報(bào), 2019, 41(01):51-58.

• 7. 李婷,向燦輝,王文君.水翁花蕾提取物DMC對(duì)胰脂肪酶的抑制作用研究[J].食品工業(yè)科技,2020,41(15):65-70.

• 6. 程超, 張宏海, 盛文軍,等. 多重破壁技術(shù)提取葡萄酒泥廢酵母β-葡聚糖研究[J]. 食品工業(yè)科技, 2016, 37(04):111-116.

• 5. 何小燕,田洪磊,詹萍,王曉玲,楊富彬,雷銀鳳,寧孔卵,馬友梅.基于PCA模式不同處理方式雞脂揮發(fā)性成分與化學(xué)指標(biāo)相關(guān)性研究[J].中國(guó)油脂,2016,41(04):41-45.

• 4. 馬雪平,詹萍,田洪磊,未志勝,李凱旋.基于GC-MS、DSA結(jié)合PLSR研究羊脂處理方式對(duì)熱反應(yīng)體系風(fēng)味形成的影響[J].食品科學(xué),2020,41(08):194-201.

• 3. 馬雪平 詹萍 田洪磊 等. 響應(yīng)面法優(yōu)化酶法制備羊肉特征風(fēng)味前體工藝[J]. 現(xiàn)代食品科技 2019 35(01):204-211.

• 2. 磊 張秀娟 鹿艷 等. 人工胃液作用牛蒡低聚果糖分子質(zhì)量的變化體外研究初探[J]. 食品科技 2019 044(003):69-73.

• 1. 譚香玉 郝林 艾啟俊. 3種酶液對(duì)雞蛋清洗效果的研究[J]. 食品科技 2015 040(009):30-32.

輸入產(chǎn)品批號(hào)：

本計(jì)算器可幫助您計(jì)算出特定溶液中溶質(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *