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直鏈淀粉

    
玉米來源

Amylose

源葉
S27326 一鍵復制產品信息
9005-82-7
(C6H10O5)n
MFCD00134652
糖淀粉
貨號 規格 價格 上海 北京 武漢 南京 購買數量
S27326-100g
玉米來源 ¥300.00 >10 1 - 3
S27326-500g
玉米來源 ¥1050.00 >10 - - -
產品介紹 參考文獻(51篇) 質檢證書(COA) 摩爾濃度計算器 相關產品

產品介紹

 
Amylose is a polysaccharide made of α-D-glucose units, bound to each other through α(1→4) glycosidic bonds. It constitutes about 20% of starch, the major storage carbohydrate in plants. It can act as an indicator, turning blue in the presence of iodine, and has also been coupled to magnetic beads for the isolation and purification of maltose-binding protein fusion proteins.1,2

溶解性: 0.5  M  NaOH:1  mg/mL
敏感性: 易吸潮
儲存條件: RT
注意: 部分產品我司僅能提供部分信息,我司不保證所提供信息的權威性,僅供客戶參考交流研究之用。

參考文獻(51篇)

46. [IF=5.3] Xiaoxia Yan et al."Fabrication of amylose-proanthocyanidins complex nanoparticles and their effect on Pickering emulsion."JOURNAL OF FOOD ENGINEERING.2025 Apr;:112620 45. [IF=5.7] Feina Gu et al."Novel Porous Starch Granules Fabricated Using Controlled Lipase-Amylase Treatments: Application as Delivery Systems and Resistant Starches."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2024;72(44):24762–24775 44. [IF=4.8] Ru Jia et al."Impact of lotus seed Starch-EGCG complex on gut microbiota: Structural changes and fermentation effects."Food Bioscience.2025 Jan;63:105694 43. [IF=11.4] Manli Sun et al."Insights into the development of quaternized starch-derived polymers for simultaneous flocculation and bacterial inactivation: Mechanism and directed regulation."WATER RESEARCH.2025 Apr;:123657 42. [IF=4.7] Chun Zhan et al."Transcriptome Analysis Reveals the Mechanism of Cold-Induced Sweetening in Chestnut during Cold Storage."Foods.2024 Jan;13(17):2822 41. [IF=5.7] Jing Wang et al."Cell-Based Meat Scaffold Based on a 3D-Printed Starch-Based Gel."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2024;72(34):19143–19154 40. [IF=6] Yiwei Gao et al."Effect of Lycium barbarum L. polysaccharides on the quality of potato chips under low temperature frying and the mechanism of its action."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Aug;206:116588 39. [IF=7.7] Yuxin Liu et al."Ultrasound and enzyme treatments on morphology, structures, and adsorption properties of cassava starch."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oct;277:134336 38. [IF=6.5] Yan-Hui Wu et al."Incorporation of amylose improves rheological and textural properties of Moringa oleifera seed salt-soluble protein."Food Chemistry-X.2024 Oct;23:101757 37. [IF=8.2] Jiao Wang et al."Persimmon leaf polyphenols as potential ingredients for modulating starch digestibility: Effect of starch-polyphenol interaction."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Jun;270:132524 36. [IF=10.7] Xiao Liu et al."Exploring the mechanism of amylose/amylopectin improving formation of yeast-soy protein high-moisture extrudates based on small and large amplitude oscillatory shear rheology."FOOD HYDROCOLLOIDS".2024 Aug;153:110062 35. [IF=8.8] Zan Yang et al."Development of dual-channel starch-based film incorporated with betanin@β-cyclodextrin inclusion complex and berberine for indicating shrimp freshness."FOOD CHEMISTRY".2024 Oct;454:139830 34. [IF=8.2] Wei Chen et al."Butyryl group distribution modulates the structure and properties of butyrylated maize starch focused on amylose contents."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Mar;:130794 33. [IF=8.2] Qiqi Su et al."Combined effect of heat moisture and ultrasound treatment on the physicochemical, thermal and structural properties of new variety of purple rice starch."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;:129748 32. [IF=9.5] Jingze Xue et al."Magnetoactive Soft Materials with Programmable Magnetic Domains for Multifunctional Actuators."ACS Applied Materials & Interfaces.2023;XXXX(XXX):XXX-XXX 31. [IF=8.2] Xiaoxia Yan et al."Preparation of starch-palmitic acid complex nanoparticles and their effect on properties of the starch composite film."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Aug;:126154 30. [IF=8.025] Xinfei Wei et al."Allosteric regulation of α-amylase induced by ligands binding."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 May;:125131 29. [IF=5.2] Xiaoxia Yan et al."Influence factors of starch nanoparticles formation and their application in Pickering emulsion."Food Bioscience.2023 Aug;54:102945 28. [IF=10.723] Jia-xin Hao et al."A seminal perspective on the role of chondroitin sulfate in biomineralization."CARBOHYDRATE POLYMERS.2023 Jun;310:120738 27. [IF=6.269] Sheng Geng et al."An investigation on pickering nano-emulsions stabilized by dihydromyricetin/high-amylose corn starch composite particles: Preparation conditions and carrier properties."Current Research in Food Science.2023 Jan;6:100458 26. [IF=9.231] Yunxiang Ma et al."Probing molecular interactions of amylose-morin complex and their effect on antioxidant capacity by 2D solid-state NMR spectroscopy."FOOD CHEMISTRY.2023 Jul;415:135693 25. [IF=5.561] Shishuai Wang et al."Effects of Konjac Glucomannan on Retrogradation of Amylose."Foods.2022 Jan;11(17):2666 24. [IF=11.504] Zan Yang et al."Development of colorimetric/Fluorescent two-channel intelligent response labels to monitor shrimp freshness."FOOD HYDROCOLLOIDS.2022 Sep;:108125 23. [IF=6.206] Yuyan Fan et al."Flexible bioinspired PDMS-paper based surface with hybrid wettability for droplet collection and detection."PROGRESS IN ORGANIC COATINGS.2022 Sep;170:106988 22. [IF=2.727] Xiangyu Bai et al."Study on physicochemical properties of purple waxy wheat starch."Int J Food Prop. 2021;24(1):471-481 21. [IF=4.952] Lei Zhang et al."Efficient hydrolysis of raw starch by a maltohexaose-forming α-amylase from Corallococcus sp. EGB."Lwt Food Sci Technol. 2021 Dec;152:112361 20. [IF=9.147] Longchen Shang et al."The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel."Food Hydrocolloid. 2021 Apr;113:106521 19. Zhang, Hai-long, Qing-xiao Wu, and Xiao-ming Qin. "Camellia nitidissima Chi flower extracts inhibit α-amylase and α-glucosidase: In vitro by analysis of optimization of addition methods, inhibitory kinetics and mechanisms." Process Biochemistry 86 (2019): 18. Fu, Zong‐Qiang, et al. "Effect of wheat bran fiber on the behaviors of maize starch based films." Starch‐St?rke 72.11-12 (2020): 1900319.https://doi.org/10.1002/star.201900319 17. Yang, Jie, et al. "Fabrication and characterization of hollow starch nanoparticles by gelation process for drug delivery application." Carbohydrate polymers 173 (2017): 223-232.https://doi.org/10.1016/j.carbpol.2017.06.006 16. Sun, Y, Wu, Q, Shi, X, Gao, J, Dong, S, Zhao, L. Nano-amylose-2,3-bis(3,5-dimethylphenylcarbamate)-silica hybrid sol immobilized on open tubular capillary column for capillary electrochromatography enantioseparation. Electrophoresis 2018; 00: 00- 00. https 15. 宋晨鴿,陳天朝,馬彥江,王嬌,賈晴晴,李瑞穎,位玉蝶.基于酒醋鹽炙法探討赤芍不同炮制品飲片-丸劑物性參數與化學成分的相關性[J].中國現代應用藥學,2021,38(05):548-554. 14. 楊雙盼,白祥宇,冉旭.紫糯麥淀粉理化特性研究[J].食品科技,2020,45(08):211-215. 13. 楊輝,趙敏,王婷婷,蘇文,董騰達,黃莎莎.米酒釀造用大米和酒曲的篩選[J].陜西科技大學學報,2020,38(06):34-39. 12. 曲麗潔,劉鎮,陳一,孫豐梅.“張雜谷”系列谷子品種營養成分的測定與評價[J].河北北方學院學報(自然科學版),2021,37(01):35-42. 11. 王亞雯 辛中豪 高蔚娜 蒲玲玲 石塔拉 姚站馨 襲著革 郭長江.不同碳水化合物升血糖作用的比較[J].解放軍預防醫學雜志 2017 35(09):1041-1043+1068. 10. 朱國貝, 丁保淼. 脂質體對玉米直鏈淀粉流變特性的影響[J]. 食品科技, 2020, v.45;No.339(01):322-327. 9. 茍美玲 張靜. 發芽對青稞的營養成分和抗氧化活性的影響[J]. 食品工業科技 2020 v.41;No.443(03):92-95+103. 8. 陳天朝, 賈晴晴, 李瑞穎,等. 山藥清炒炮制前后物料性質及成分含量測定[J]. 中國中醫藥信息雜志, 2019, 026(004):91-95. 7. 逄世峰, 鄭厚勝, 曲正義,等. 鮮人參貯存過程中淀粉和果糖,葡萄糖,蔗糖,麥芽糖含量變化分析[J]. 特產研究, 2020, v.42;No.167(01):47-50. 6. 孔露, 孔茂竹, 余佳熹,等. 糊化處理對藜麥淀粉形態、結構及熱特性的影響[J]. 食品工業科技, 2019(14):56-61. 5. 朱哲, 劉良忠, 黃婷,等. 直鏈淀粉含量及淀粉平均聚合度對抗性淀粉含量影響的研究[J]. 湖北農業科學, 2017(2). 4. 張晨 江海 孫明 等. 雙波長法分析測定漢中蓮菜支鏈淀粉和直鏈淀粉的含量[J]. 北方農業學報 2018 46(2):112-116. 3. 張帆 周守標 李寧 等. 親水膠體對石蒜淀粉糊特性的影響[J]. 食品科學 2018 039(004):37-42. 2. 段思凡 唐飛 楊慧芹 等. 乙醇沉淀法提取二倍體馬鈴薯淀粉[J]. 云南師范大學學報(自然科學版) 2020 040(003):73-78. 1. 陳一 曲麗潔. 不同貯藏條件下張雜谷系列小米主要營養成分的變化研究[J]. 河北北方學院學報(自然科學版) 2018.

質檢證書(COA)

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摩爾濃度計算器

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

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