亚洲依依成人综合网站,手机看片国内基地,日本性爱视频大全在线观看,秋水一色性福利导航,欧美A级V片在线观看,韩国论理片,欧美特色AAA大片,6一12泑女WWW,肥臀喷水上位

干酪素 92%,粘度4000,制膠

Casein

源葉
S27041
9000-71-9
品牌 貨號 產品規格 價格(RMB) 庫存(上海) 北京 武漢 南京 購買數量
源葉 S27041-100g 92%,粘度4000,制膠 ¥100.00元 7 - - -
源葉 S27041-500g 92%,粘度4000,制膠 ¥300.00元 >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

干酪素性狀:白色無定形粉末或顆粒。是一種含磷復合蛋白。經電泳分析有不少于20中的磷蛋白組分,主要成分為a-酪蛋白和b-酪蛋白。干粉無臭,無味。有吸濕性。干燥時性質穩定,潮濕時易變壞。溶于堿性水溶液,溶于濃鹽酸呈淺紫色,幾乎不溶于水和非極性有機溶劑。相對密度1.25~1.31,等電點4.7。
制備方法:(1)新鮮牛奶脫脂,加酸(乳酸、乙酸、鹽酸或硫酸),將pH調至4.7,使干酪素微膠粒失去電荷而凝固沉淀。用這種方法得到的干酪素稱為酸酪蛋白。(2)將牛奶與粗制凝乳酶作用,形成凝固沉淀物,稱為粗制凝乳酶酪蛋白,呈白色粒狀。凝乳酶酪蛋白比酸酪蛋白的灰分含量高。
干酪素用途:本身可用于生化研究,配制生物培養基,也可作為增稠劑、乳化劑、穩定劑等,可用于食品當中。由其作為原料生產的其他產品有:水解干酪素用于細菌培養;水解酪蛋白(0.2%),用于雞胚、鼠腎等一般細胞的培養;水解酪蛋白瓊脂用于測定微生物對抗菌藥物的敏感性,是血瓊脂和巧克力瓊脂的基礎;胰酪胨是一種常用的細菌培養基的成分。
干酪素毒性:天然食品,無毒。
 
外觀: 白色至亮黃色固體
溶解性: 10mg/ml  25%氨水
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=7] Xinyue Diao et al."Animal-derived and plant-derived proteins in diets have different in vitro digestive characteristics and bioaccessibility."FOOD RESEARCH INTERNATIONAL.2025 Apr;:116377 45. [IF=7] Yu Zhang et al."Milk peptides alleviate irritable bowel syndrome by suppressing colonic mast cell activation and prostaglandin E2 production in mice."FOOD RESEARCH INTERNATIONAL.2025 Apr;:116470 44. [IF=7.7] Wen-Xiu Zhi et al."Rapid and accurate quantification of trypsin activity using integrated infrared and ultraviolet spectroscopy with data fusion techniques."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oct;278:135017 43. [IF=7.7] Bao-Rong Wang et al."Adaptability to the environment of protease by secondary structure changes and application to enzyme-selective hydrolysis."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oct;278:134969 42. [IF=8.3] Shengnan Hu et al."Construction of Metal–Organic Framework-Based Heterogeneous Pepsin and Its Degradation Performance and Mechanism for Phthalic Acid Esters."ACS Applied Materials & Interfaces.2024;16(30):39241–39250 41. [IF=4.5] Chaodong Song et al."A Comparative Transcriptome Analysis Unveils the Mechanisms of Response in Feather Degradation by Pseudomonas aeruginosa Gxun-7."Microorganisms".2024 Apr;12(4):841 40. [IF=10.7] Ying Wang et al."Non-covalent interactions of roselle anthocyanins with milk proteins and egg white protein."FOOD HYDROCOLLOIDS".2024 Sep;154:110125 39. [IF=5.2] Wenjie Shen et al."A Magnetic Beads-Based Sandwich Chemiluminescence Enzyme Immunoassay for the Rapid and Automatic Detection of Lactoferrin in Milk."Foods".2024 Jan;13(6):953 38. [IF=8.1] Lu Zhang et al."Isolation and identification of milk-clotting proteases from Prinsepia utilis Royle and its application in cheese processing."FOOD RESEARCH INTERNATIONAL".2024 May;183:114225 37. [IF=8.8] Xintong Han et al."Microfluidic paper-based analysis device applying black phosphorus nanosheets@MWCNTs-COOH: A portable and efficient strategy for detection of β-Lactoglobulin in dairy products."FOOD CHEMISTRY".2024 Jul;446:138844 36. [IF=6] Siqi Yang et al."Improved protective and controlled releasing effect of flaxseed oil microcapsules with glycosylated casein as wall materials."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jan;191:115687 35. [IF=10.7] Feng Yan et al."Mechanism study on the effect of heat shock on the functional characteristics of soybean protein isolate by regulating the change of endogenous enzyme activity in soybeans."FOOD HYDROCOLLOIDS.2023 Dec;:109625 34. [IF=8.8] Xianlong Zhang et al."A bifunctional core–shell gold@Prussian blue nanozyme enabling dual-readout microfluidic immunoassay of food allergic protein."FOOD CHEMISTRY.10.1016/j.foodchem.2023.137455 33. [IF=10.7] Li Wang et al."Casein nanoparticles as oral delivery carriers for improved bioavailability and hypoglycemic activity of apigenin.."FOOD HYDROCOLLOIDS.2024 Jan;146:109194 32. [IF=9.336] Xue Li et al."Effects of homogeneous and ultrasonic treatment on casein/phosphatidylcholine complex-emulsions: Stability and bioactivity insights."ULTRASONICS SONOCHEMISTRY.2023 Jul;97:106457 31. [IF=9.231] Jianyong Zhang et al."Stability of glycosylated complexes loaded with Epigallocatechin 3-gallate (EGCG)."FOOD CHEMISTRY.2023 Jun;410:135364 30. [IF=7.425] Lin Chen et al."Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:112110 29. [IF=4.952] Ziyuan Wu et al."Nutritional value and antioxidant activity of Chinese black truffle (Tuber indicum) grown in different geographical regions in China."Lwt Food Sci Technol. 2021 Jan;135:110226 28. [IF=7.514] Wei-Yu Mu et al."Determination of melamine and melamine–Cu(II) complexes in milk using a DNA-Ag hydrocolloid as the sensor."Food Chem. 2020 May;311:125889 27. [IF=9.147] Xiaofei Li et al."Structural characteristics of gluconic acid δ-lactone induced casein gels as regulated by gellan gum incorporation."Food Hydrocolloid. 2021 Nov;120:106897 26. [IF=9.147] Anqi Li et al."Gelation mechanism and physical properties of glucono-δ-lactone induced alginate sodium/casein composite gels."Food Hydrocolloid. 2021 Sep;118:106775 25. Lu, Dai, et al. "A critical factor for quantifying proteins in unmodified gold nanoparticles-based aptasensing: The effect of pH." Chemosensors 8.4 (2020): 98.https://doi.org/10.3390/chemosensors8040098 24. Shi, Menglan, et al. "Aptamer based fluorometric β-lactoglobulin assay based on the use of magnetic nanoparticles and carbon dots." Microchimica Acta 185.1 (2018): 1-8.https://doi.org/10.1007/s00604-017-2569-5 23. Mu, Wei-Yu, et al. "Determination of melamine and melamine–Cu (II) complexes in milk using a DNA-Ag hydrocolloid as the sensor." Food chemistry 311 (2020): 125889.https://doi.org/10.1016/j.foodchem.2019.125889 22. Li, Yong, et al. "Formation and evaluation of casein-gum arabic coacervates via pH-dependent complexation using fast acidification." International journal of biological macromolecules 120 (2018): 783-788.https://doi.org/10.1016/j.ijbiomac.2018.08.145 21. 鄭羅燕,于濱,崔波,劉鵬飛.乙酰化二淀粉磷酸酯對酪蛋白酸凝膠理化特性的影響[J].糧食與油脂,2021,34(01):59-62. 20. 張夢媛. 豆粕固態發酵及其蛋白乳化特性研究[D].湖北工業大學,2020. 19. 袁源,劉洋洋,龔霄,周偉,李積華.不同炙法加工對大腹皮的抗氧化性比較及成分分析[J].時珍國醫國藥,2020,31(08):1870-1873. 18. 王鑫純, 徐偉, 蔣建新,等. 野皂莢多糖氧化降解產物的體外代謝過程研究[J]. 林產化學與工業, 2020(3). 17. 吳雄, 夏建開, 苗艷麗,等. 星點設計-效應面法優化復合酶解酪蛋白制備抗凝血肽的工藝研究[J]. 藥學研究, 2019, 038(006):P.336-342. 16. 宋雅蕓, 羅倉學, 邵明亮. 馬鈴薯渣發酵生產活性蛋白飼料的研究[J]. 食品工業科技, 2016, 37(24):186-192. 15. 羅倉學, 宋雅蕓, 邵明亮. 馬鈴薯渣發酵產活性蛋白飼料培養基優化[J]. 陜西科技大學學報, 2017, 35(003):127-131. 14. 楊野, 李佳瑩, 張曼,等. 混菌發酵納豆的工藝研究[J]. 中國釀造, 2019. 13. 趙倩如, 朱麗英, 趙權宇,等. 高效液相色譜法測定乳清蛋白中的α乳白蛋白和β乳球蛋白及其改性降敏[J]. 生物加工過程 2020年18卷4期, 536-543頁, ISTIC BP, 2020. 12. 黎芳, 王子靖海, 李欣萍,等. 環境因素對3種功能性蛋白物性的影響[J]. 食品科技, 2018, 043(003):64-68. 11. 黎芳 滕文韶 劉野 等. 3種功能性蛋白對淀粉-面筋重組面團流變學特性及饅頭品質的影響[C]// 中國食品科學技術學會第十四屆年會暨第九屆中美食品業高層論壇. 2020:108-116. 10. 紀曉雯,王志耕,闞文翰,梅林,薛秀恒.酪蛋白鐵螯合肽的分離純化及結構解析[J].食品科學,2018,39(06):63-68. 9. 葉淼, 吳獻, 林小栩,等. 采用改良磷鉬鎢酸-干酪素法測定閩產鹽膚木根中總鞣質含量[J]. 遼寧中醫藥大學學報, 2019, 021(004):77-79. 8. 聶林峰, 黃佳云, 何成華,等. 膜技術富集脈絡寧注射液生產廢水中小分子藥效成分的工藝優化研究[J]. 中草藥, 2019, 50(08):65-71+78. 7. 馮濤,張寧,孫力軍,王雅玲,洪鵬志,廖建萌,鄧旗,葉日英,吳金紅,陳康建.納豆芽孢桿菌固態發酵羅非魚下腳料過程相關參數變化及產脂肽動力學[J].水產學報,2017,41(06):817-826. 6. 張夢媛, 張雨, 丁常晟,等. 總狀毛霉與魯氏酵母耦合發酵對豆粕營養和風味的增強效應[J]. 食品工業科技, 2020(8):15-20. 5. 苗艷麗, 廖銘能, 楊明珠,等. 殼聚糖-海藻酸鈉微球固定化木瓜蛋白酶的工藝研究[J]. 廣州化工, 2020, 048(005):85-89. 4. 張諾 柯鼎焜 杜紅方 等. 獸用博落回散對飼用酶制劑酶活性的影響[J]. 生物資源 2019 v.41;No.166(02):58-65. 3. 張玉梅 盧紅梅 陳莉 等. 光照與否對苦蕎芽苗的影響[J]. 食品科技 2018 043(006):183-188. 2. 張捷 牟建樓 張偉 等. 傳統納豆發酵條件的優化[J]. 食品工業 2019 v.40;No.273(06):124-128. 1. 楊丹 王洪禮 馬丹寧 王延年.不同發酵條件對淡豆豉中總異黃酮含量及蛋白酶活力的影響[J].中國現代中藥 2016 18(07):826-830.

質檢證書(COA)

如何獲取質檢證書(COA)?
請輸入貨號和一個與之匹配的批號。
例如:
批號:JS298415 貨號:S20001-25g
在貨品標簽上如何找到貨號和批號?

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)

=
×
×

相關產品