• 介紹：

  最佳PH：2-4。

  來(lái)源：豬胃粘。

  性狀：本品為類(lèi)白色或淡黃色粉末，微酸及鹽味。

  說(shuō)明：胃蛋白酶規(guī)格中1:30000為每 1g 中含胃蛋白酶活力30000 單位；1:15000為15000u/g，1:10000為10000u/g,1：3000為3000u/g。

• 溶解性： 易溶于水呈不同程度的乳白色，幾乎不溶于醇、氯仿和醚。水溶液加熱至70℃或在堿性溶液中其活性很快破壞。

• 敏感性： 對(duì)光敏感

• 儲(chǔ)存條件： 2-8℃

• 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(hù)參考交流研究之用。

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• 189. [IF=5.561] Nianxu Dou et al."Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt."Foods.2022 Jan;11(14):2088

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• 182. [IF=5.561] Wenxia Zhang et al."Antioxidant Activities of Aqueous Extracts and Protein Hydrolysates from Marine Worm Hechong (Tylorrhynchus heterochaeta)."Foods.2022 Jan;11(13):1837

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• 170. [IF=7.514] Yan Zhang et al."A comparative study between freeze-dried and spray-dried goat milk on lipid profiling and digestibility."Food Chem. 2022 Sep;387:132844

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• 130. [IF=7.514] Yidong Xiao et al."Selenium release kinetics and mechanism from Cordyceps sinensis exopolysaccharide-selenium composite nanoparticles in simulated gastrointestinal conditions."Food Chem. 2021 Jul;350:129223

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• 1. 敬雪蓮 曾月 尹小琴 等. 4種復(fù)合壁材對(duì)干酪乳桿菌包埋效果的影響[J]. 食品與機(jī)械 2018(4).

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 *