• 提示：詳情請下載說明書。

• 介紹：

  pH范圍：有效工作范圍3.0-6.5，最適范圍5.0～5.6。

  溫度范圍：最適溫度55～60℃，65℃以下較為穩(wěn)定。

  抑制劑：環(huán)己-直鏈淀粉、甲基-α-葡糖苷、巰基試劑(4-氯汞苯甲酸、碘乙酰胺)、重金屬離子(Cu2+、HG2）。

  激活劑：較低濃度的Ca2+、Mg2+離子對酶活有激活作用。

  酶活定義：1g酶粉（1ml酶液）在pH5.5、60℃的條件下，每小時水解1.1%淀粉液形成的麥芽糖mg數(shù)為1個酶活力單位，以 u/g (u/ml)表示。

• 溶解性： 溶于水和稀緩沖液，幾乎不溶于乙醇。

• 儲存條件： 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。

• 22. [10.7] Mingyi Zhang et al."Amylose molecular weight affects the complexing state and digestibility of the resulting starch–lipid complexes."CARBOHYDRATE POLYMERS.2024 Oct;342:122400

• 21. [IF=5.2] Yu Wang et al."Transglycosylase structures and their role in granular starch modification: A mini review."Food Bioscience".2024 Jun;59:104095

• 20. [IF=8.2] Shuangyu Shao et al."Multiple fingerprint and pattern recognition analysis on polysaccharides of four edible mushrooms."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;:129236

• 19. [IF=3.8] Min Zhang et al."Enzymatic hydrolysis of oat core flour improves physiochemical and sensory behaviors for oat milk."JOURNAL OF CEREAL SCIENCE.2024 Mar;116:103841

• 18. [IF=10.7] Ruobing Li et al."The structural and functional properties of a novel enzyme-modified starch as an alternative to hydroxypropyl starch ether."FOOD HYDROCOLLOIDS.2024 Mar;148:109448

• 17. [4.075] Yan Li et al."Effects of β-amylase hydrolysis on the structural, physicochemical and storage properties of wheat starch."JOURNAL OF CEREAL SCIENCE.2023 Jan;109:103605

• 16. [IF=6.953] Yifan Gui et al."Comparison of structural and functional properties of maize starch produced with commercial or endogenous enzymes."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES. 2022 Jun;209:2213

• 15. [IF=4.411] Yaru Wu et al."Interaction of Soy Protein Isolate Hydrolysates with Cyanidin-3-O-Glucoside and Its Effect on the In Vitro Antioxidant Capacity of the Complexes under Neutral Condition."Molecules. 2021 Jan;26(6):1721

• 14. [IF=6.953] Hui Li et al."Modification of rice starch using a combination of autoclaving and triple enzyme treatment: Structural, physicochemical and digestibility properties."Int J Biol Macromol. 2020 Feb;144:500

• 13. [IF=6.953] Hui Li et al."In vitro digestibility of rice starch granules modified by β-amylase, transglucosidase and pullulanase."Int J Biol Macromol. 2019 Sep;136:1228

• 12. [IF=7.514] Lu Xiang et al."Exploring the effect of OSA-esterified waxy corn starch on naringin solubility and the interactions in their self-assembled aggregates."Food Chem. 2021 Apr;342:128226

• 11. [IF=9.147] Yangyue Ding et al."Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch."Food Hydrocolloid. 2021 Feb;111:106254

• 10. [IF=9.147] Wen Cheng et al."Effects of β-amylase treatment conditions on the gelatinization and retrogradation characteristics of wheat starch."Food Hydrocolloid. 2022 Mar;124:107286

• 9. [IF=9.381] Hui Li et al."Rheological and pasting characteristics of wheat starch modified with sequential triple enzymes."Carbohyd Polym. 2020 Feb;230:115667

• 8. Yu-Sheng Wang, Wen-Hui Liu, Xing Zhang, Hai-Hua Chen, Preparation of VII-type normal cornstarch-lauric acid complexes with high yield and stability using a combination treatment of debranching and different complexation temperatures, International Journal

• 7. 任喜波 戴希堯 張俊花 等. 不同蘿卜品種淀粉酶活性的差異研究[J]. 北方園藝 2012(22):21-23.

• 6. 王金斌, 李文, 張倩倩,等. 青稞慢消化淀粉酶法制備技術(shù)研究[J]. 核農(nóng)學(xué)報, 2016, 30(011):2160-2170.

• 5. 張倩倩, 常曉蕾, 王榮談,等. 青稞慢性消化淀粉制備條件優(yōu)化的研究[J]. 上海農(nóng)業(yè)學(xué)報, 2015, 31(005):6-12.

• 4. 樂梨慶, 歐陽建勇, 公續(xù)霄,等. 藜麥飲料加工工藝與穩(wěn)定性研究[J]. 食品科技, 2020(2):79-86.

• 3. 張智, 李晴, 化洪苓,等. 橡子粉酶法制備低聚異麥芽糖的工藝研究[J]. 食品工業(yè)科技, 2017(21):158-163+168.

• 2. 徐樹來, 吳陽, 金慧榮,等. 基于響應(yīng)曲面法的中老年營養(yǎng)米粉酶解工藝優(yōu)化研究[J]. 食品工業(yè)科技, 2016, 37(010):236-241.

• 1. 亢潘潘 胡秋林. 響應(yīng)曲面法優(yōu)化小麥淀粉制備麥芽糖漿糖化工藝的研究[J]. 武漢工業(yè)學(xué)院學(xué)報 2012(2):5-9.

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 *