• 介紹：

  D-(+)-Glucono-1,5-lactone 是一種聚羥基酸，能夠螯合金屬離子，保濕，具有抗氧化活性。

• 熔點： 160℃

• 比旋光度： 63·5 ° (C=10, H2O)

• 外觀： 結(jié)晶

• 溶解性： Souble  in  DMSO,H2O

• 儲存條件： RT

• 用途： a product of the oxidation of glucose by glucose oxidase

• 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。

• 8. [9.8] Chang Liu et al."Hydrogel Based UV Photodetector Based on Polarization of Free Water Molecules."Laser & Photonics Reviews.2024 Jul;:2400615

• 7. [IF=3.882] Qicheng Zhang et al."Injectable In Situ Self-Cross-Linking Hydrogels Based on Hemoglobin, Carbon Quantum Dots, and Sodium Alginate for Real-Time Detection of Wound Bacterial Infection and Efficient Postoperative Prevention of Tumor Recurrence."Langmuir. 2

• 6. [IF=6.953] Bin Yu et al."The effects of acetylated distarch phosphate from tapioca starch on rheological properties and microstructure of acid-induced casein gel."Int J Biol Macromol. 2020 Sep;159:1132

• 5. [IF=6.953] Anqi Li et al."Preparation of thermally stable emulsion gels based on Glucono-δ-lactone induced gelation of gellan gum."Int J Biol Macromol. 2020 Aug;156:565

• 4. [IF=9.147] Zheng Fang et al."Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol."Food Hydrocolloid. 2021 Feb;111:106250

• 3. Fang, Zheng, et al. "Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol." Food Hydrocolloids 111 (2021): 106250.https://doi.org/10.1016/j.foodhyd.2020.106250

• 2. 李帥, 艾連中, 張匯,等. 百香果果膠及其辛烯基琥珀酸酯化物對酸化脫脂乳飲料穩(wěn)定性的影響[J]. 食品與發(fā)酵工業(yè), 2020, v.46;No.407(11):155-160.

• 1. 陳麗娜, 吳瓊, 鄒險峰. 黑豆內(nèi)酯豆腐的工藝配方優(yōu)化及質(zhì)構(gòu)分析(TPA)[J]. 食品科技, 2013, 038(003):106-109.

輸入產(chǎn)品批號：

本計算器可幫助您計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 *