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果膠

    
高純,65%,蘋果來源

Pectin

源葉
S11082 一鍵復制產品信息
9000-69-5
MFCD00081838
粘膠質;植物性粘液質
貨號 規格 價格 上海 北京 武漢 南京 購買數量
S11082-25g 高純,65%,蘋果來源 ¥50.00 >10 7 - 2
S11082-100g 高純,65%,蘋果來源 ¥120.00 >10 2 - 4
S11082-500g 高純,65%,蘋果來源 ¥280.00 >10 2 - -
產品介紹 參考文獻(75篇) 質檢證書(COA) 摩爾濃度計算器 相關產品

產品介紹

Pectin 是一種雜多糖,可從高等植物的細胞壁獲得。Pectin 能夠制成納米顆粒,作為藥物的運載載體。Pectin 也是一種吸附劑,一種廣譜抗菌劑,可以結合腸道粘膜中的細菌毒素和其他刺激物,緩解受刺激的黏膜。

外觀: 亮黃色粉末
溶解性: Souble  in  H2O
儲存條件: 2-8℃
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(75篇)

70. [IF=8.5] Yabo Dong et al."Developing thickened soy protein-based liquid systems: Importance of oil-water interfacial behavior."FOOD CHEMISTRY.2025 May;475:143263 69. [IF=6] Shidan Zhang et al."Effect of pectin on the inactivation of mango polyphenol oxidase treated by high-intensity ultrasound."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Apr;222:117620 68. [IF=11] Shuo Mao et al."Novel imine dynamic response films with grafting phenylalanine onto oxidized starch/pectin matrixes and regulated physiological metabolism of cherry tomatoes."FOOD HYDROCOLLOIDS.2025 Mar;:111353 67. [IF=7.7] Xuanwei Mei et al."Characterization and structural identification of a novel alginate-specific carbohydrate-binding module (CBM): The founding member of a new CBM family."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jul;:134221 66. [IF=8.5] Hua Chen et al."Enhanced functional pectin films incorporated with olive fruit extracts prepared by deep eutectic solvents."Food Packaging and Shelf Life.2024 Dec;46:101361 65. [IF=8.5] Yabo Dong et al."Shear, extensional rheology, and tribology of polysaccharide-thickened soy protein-based liquid systems for dysphagia management."FOOD CHEMISTRY.2025 Jan;463:141145 64. [IF=10.7] Rui Sun et al."Different polysaccharide-enhanced probiotic and polyphenol dual-functional factor co-encapsulated microcapsules demonstrate acute colitis alleviation efficacy and food fortification."CARBOHYDRATE POLYMERS.2024 Dec;345:122572 63. [IF=11] Yixuan Yang et al."Preparation of thermally stable egg white protein microgel particles as assisted by differently charged polysaccharides: A comparatively study."FOOD HYDROCOLLOIDS.2024 Aug;:110532 62. [IF=10.8] Xu Rongying et al."Pectin supplementation accelerates post-antibiotic gut microbiome reconstitution orchestrated with reduced gut redox potential."ISME Journal.2024 Jun;: 61. [IF=6.1] Guanchen Liu et al."Characterization and Structural Analysis of a Novel Carbohydrate-Binding Module from Family 96 with Chondroitin Sulfate-Specific Binding Capacity."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX 60. [IF=6.6] Ke Wang et al."Natural biopolymers derived kinematic and self-healing hydrogel coatings to continuously protect metallic zinc anodes."ELECTROCHIMICA ACTA".2024 Apr;:144238 59. [IF=3.7] Hang Zhou et al."Effects of dietary pectin on the growth performance, intestinal barrier, and antioxidant status of juvenile rainbow trout (Oncorhynchus mykiss)."Aquaculture Reports".2024 Jun;36:102055 58. [IF=8.2] Rui Sun et al."Preparation and characterization of pectin-alginate-based microbeads reinforced by nano montmorillonite filler for probiotics encapsulation: Improving viability and colonic colonization."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2 57. [IF=5.2] Yilun Huang et al."Synergistic inhibitory effects of EGCG and chitosan or sodium alginate on 5-hydroxymethylfurfural (HMF) formation in biscuits."Food Bioscience".2024 Feb;:103695 56. [IF=8.2] Guanchen Liu et al."Identification and characterization of a chondroitinase ABC with a novel carbohydrate-binding module."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Jun;271:132518 55. [IF=6.2] Xueyun Wen et al."Nanozyme with tailored selectivity and highly catalytic activity for efficient sensing of endotoxin and sourcing gram-negative bacteria."ANALYTICA CHIMICA ACTA.2024 Feb;1291:342225 54. [IF=8.2] Meigui Huang et al."Polysaccharide-coated quercetin-loaded nanoliposomes mitigate bitterness: A comparison of carrageenan, pectin, and trehalose."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Feb;259:129410 53. [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 52. [IF=8.8] Nan Wang et al."Fabrication and characterization of curcumin-loaded composite nanoparticles based on high-hydrostatic-pressure-treated zein and pectin: Interaction mechanism, stability, and bioaccessibility."FOOD CHEMISTRY.2023 Dec;:138286 51. [IF=8.8] Kun Li et al."Effect of ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties."FOOD CHEMISTRY.2024 May;441:138292 50. [IF=8.8] Kangning Wang et al."Synergistic effects of microbial transglutaminase and apple pectin on the gelation properties of pea protein isolate and its application to probiotic encapsulation."FOOD CHEMISTRY.2024 May;439:138232 49. [IF=8.8] Zhen Cheng et al."Oral polysaccharide-coated liposome-modified double-layered nanoparticles containing anthocyanins: preparation, characterization, biocompatibility and evaluation of lipid-lowering activity in vitro."FOOD CHEMISTRY.2024 May;439:138166 48. [IF=8.2] Shuaida Wang et al."Strong gelation capacity of a pectin-like polysaccharide in the presence of K+ ion."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;256:128395 47. [IF=4.1] Xuanwei Mei et al."Discovery and characterization of a novel carbohydrate-binding module: A favorable tool for investigating agarose."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Nov;: 46. [IF=5.8] Ming Wu et al."Oral delivery of pectin-chitosan hydrogels entrapping macrophage-targeted curcumin-loaded liposomes for the treatment of ulcerative colitis."INTERNATIONAL JOURNAL OF PHARMACEUTICS.2023 Nov;647:123510 45. [IF=8.025] Shuai Luo et al."Gelation behaviors and mechanism of a new pectic polysaccharide from apple pomace as a potential gelatin substitute."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Jun;241:124558 44. [IF=5.318] Yang Wang et al."Effects of buckwheat milk Co-fermented with two probiotics and two commercial yoghurt strains on gut microbiota and production of short-chain Fatty Acids."Food Bioscience.2023 Mar;:102537 43. [IF=8.025] Xuanwei Mei et al."Discovery of a sulfated fucan-specific carbohydrate-binding module: The first member of a new carbohydrate-binding module family."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 May;238:124037 42. [IF=5.561] Shu-Fang Li et al."Insights into Protective Effects of Different Synbiotic Microcapsules on the Survival of Lactiplantibacillus plantarum by Electrospraying."Foods.2022 Jan;11(23):3872 41. [IF=8.025] Xuanwei Mei et al."Establishment of a carbohydrate binding module-based lateral flow immunoassay method for identifying hyaluronic acid."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2022 Nov;: 40. [IF=8.008] Lele Zhou et al."Real-Time Monitoring of Curcumin Release with a Lipid–Curcumin-Loaded Silica Colloidal Crystal Film Using Optical Interferometry."ANALYTICAL CHEMISTRY.2022;XXXX(XXX):XXX-XXX 39. [IF=6.449] Haoyu Jian et al."Immobilization of lager yeast by hydrocolloids as supporting matrix for improving fermentation performance of high gravity brewing."INDUSTRIAL CROPS AND PRODUCTS.2022 Nov;187:115340 38. [IF=3.385] Wen Jiang et al."Effects of different types of non-starch polysaccharides on growth, digestive enzyme activity, intestinal barrier function and antioxidant activity of tilapia (Oreochromis niloticus)."Aquaculture Reports.2022 Aug;25:101198 37. [IF=7.514] Xingyun Yuan et al."A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life of eggs during storage."FOOD CHEMISTR 36. [IF=5.354] Anlei Ge et al.Alteration in rheology and microstructure of O/W emulsions using controlled soy protein isolate-polysaccharide aggregation in aqueous phases.J Food Eng. 2022 Mar;317:110872 35. [IF=2.19] Ji-Min Lv et al."Properties of epsilon-polylysine·HCl/high-methoxyl pectin polyelectrolyte complexes and their commercial application."J Food Process Pres. 2020 Feb;44(2):e14320 34. [IF=3.757] Yue Zhao et al."Effect of anionic polysaccharides on conformational changes and antioxidant properties of protein-polyphenol binary covalently-linked complexes."Process Biochem. 2020 Feb;89:89 33. [IF=4.35] Chuanai Cao et al."Effects of Sodium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Fabricated with Phase Separation Behavior."Foods. 2021 May;10(5):1027 32. [IF=4.35] Wenhui Li et al."Characterization of Cationic Modified Short Linear Glucan and Fabrication of Complex Nanoparticles with Low and High Methoxy Pectin."Foods. 2021 Oct;10(10):2509 31. [IF=4.411] Qingtong Xie et al."Effect of Curcumin Addition on the Properties of Biodegradable Pectin/Chitosan Films."Molecules. 2021 Jan;26(8):2152 30. [IF=4.952] Ye-Tong Yao et al."Emulsifying properties of Chinese quince seed gum in oil-in-water emulsions."Lwt Food Sci Technol. 2021 Jul;147:111560 29. [IF=4.952] Wenwen Wang et al."Effect of cinnamon essential oil nanoemulsions on microbiological safety and quality properties of chicken breast fillets during refrigerated storage."Lwt Food Sci Technol. 2021 Dec;152:112376 28. [IF=5.354] Ru-Meng Huang et al."Enhanced survival of probiotics in the electrosprayed microcapsule by addition of fish oil."J Food Eng. 2021 Oct;307:110650 27. [IF=6.429] Yanqi Ye et al."Hydrophobic edible composite packaging membrane based on low-methoxyl pectin/chitosan: Effects of lotus leaf cutin."Food Packaging Shelf. 2020 Dec;26:100592 26. [IF=6.953] Chuanai Cao et al."Transglutaminase crosslinking promotes physical and oxidative stability of filled hydrogel particles based on biopolymer phase separation."Int J Biol Macromol. 2021 Mar;172:429 25. [IF=6.953] Chuanai Cao et al."Physical properties and stability of filled hydrogel particles based on biopolymer phase separation: Influence of the ratio of protein to polysaccharide."Int J Biol Macromol. 2020 Jan;142:803 24. [IF=6.953] Jingxuan Ke et al."Optimization, characterization and rheological behavior study of pectin extracted from chayote (Sechium edule) using ultrasound assisted method."Int J Biol Macromol. 2020 Mar;147:688 23. [IF=3.361] Rui Yang et al."Fabrication and characterization of ferritin–chitosan–lutein shell–core nanocomposites and lutein stability and release evaluation in vitro."Rsc Adv. 2016 Apr;6(42):35267-35279 22. [IF=7.514] Kai Hu et al."Phytochemical profiling of the ripening of Chinese mango (Mangifera indica L.) cultivars by real-time monitoring using UPLC-ESI-QTOF-MS and its potential benefits as prebiotic ingredients."Food Chem. 2018 Aug;256:171 21. Mei, X., Yang, M., Zhu, L., Zhou, Q., Li, X., Chen, Z., & Zou, C. (2020). Retinal levels of amyloid beta correlate with cerebral levels of amyloid beta in young APPswe/PS1dE9 transgenic mice before onset of Alzheimer’s disease. Behavioural Neurology, 2020. 20. Yang, Rui, et al. "Fabrication and characterization of ferritin–chitosan–lutein shell–core nanocomposites and lutein stability and release evaluation in vitro." RSC advances 6.42 (2016): 35267-35279.https://doi.org/10.1039/C6RA04058F 19. Zhao, Yue, et al. "Effect of anionic polysaccharides on conformational changes and antioxidant properties of protein-polyphenol binary covalently-linked complexes." Process Biochemistry 89 (2020): 89-97.https://doi.org/10.1016/j.procbio.2019.10.021 18. Jingxuan Ke, Guangyang Jiang, Guanghui Shen, Hejun Wu, Yuntao Liu, Zhiqing Zhang, Optimization, characterization and rheological behavior study of pectin extracted from chayote (Sechium edule) using ultrasound assisted method, International Journal of Biol 17. Wang, Qiang, et al. "Improving stability and accessibility of quercetin in olive oil-in-soy protein isolate/pectin stabilized O/W emulsion."?Foods?9.2 (2020): 123.https://doi.org/10.3390/foods9020123 16. Ren, Jing-Nan, et al. "Extraction of orange pectin based on the interaction between sodium caseinate and pectin." Food chemistry 283 (2019): 265-274.https://doi.org/10.1016/j.foodchem.2019.01.046 15. 宋菲紅,蔣玉梅,盛文軍,李霽昕,姚靜,孫永蓉,高雨寒,韓舜愈.蘋果沙棘復合果泥配方優化及品質分析[J].食品與發酵工業,2021,47(06):184-194. 14. 蘇東林,李培駿,張麗萍,袁洪燕,朱玲風,謝秋濤,潘蔣娟,劉偉,朱向榮,張菊華,李高陽,單楊.柑橘果膠高效提取及其酰胺化改性制備[J].中國食品學報,2020,20(10):84-95. 13. 任文博. 柑橘內源活性成分(果膠、精油、黃酮)組裝體系的構建與性能研究[D].中國農業科學院,2020. 12. 諶素華, 彭偉醒. 鮮切火龍果涂膜保鮮技術研究[J]. 農產品加工, 2018, 469(23):7-11. 11. 石勇軍, 費鵬. 鈦酸納米管改性高甲氧基果膠/殼聚糖復合膜性能的研究[J]. 膠體與聚合物, 2019(2):51-54. 10. 鄭詩鈺, 李潔, 張美清,等. 鈦酸納米管增強低甲氧基果膠/殼聚糖復合膜的性能[J]. 食品工業, 2020, v.41;No.281(02):170-174. 9. 吳劍夫, 程安瑋, 孫金月,等. 超聲波輔助提取秋葵果膠工藝優化及理化性質分析[J]. 核農學報, 2018. 8. 董琦,徐威,張碟,蔡杰,程水源,胡中澤,丁文平,祝振洲,于添,鄧紹南.負載硒蛋白果膠微凝膠的制備、結構表征及體外消化特性研究[J].食品工業科技,2020,41(08):37-42. 7. 高婧斐,汪志輝,熊博,石冬冬,張婷婷,曾海瓊,廖玲,曹淑燕,古咸杰,李清南.細胞壁組分及酶活性與清見果實囊衣綿韌的相關性[J].食品科學,2015,36(23):131-135. 6. 曹傳愛, 吳鑫本, 賈惜文,等. 熱變性乳清濃縮蛋白與高甲氧基果膠混合體系相分離行為的研究[J]. 食品研究與開發, 2018, v.39;No.330(05):12-18. 5. 周宇, 何媛, 周文俊. 果膠對鈀的吸附及其在有機合成中的應用[J]. 應用化學, 2015, 32(12):1402-1409. 4. 華河, 孫健, 肖靜,等. 底物印跡技術對雙重固定化果膠酶的影響[J]. 食品科技, 2017(7):253-257. 3. 李潔 鄭詩鈺 張美清 等. 低甲氧基果膠/殼聚糖復合膜的制備及特性研究[J]. 食品科學技術學報 2019 037(005):P.77-82. 2. 黃丹梅 宋育陽 劉延琳 等. 產果膠酶黑曲霉的UV誘變及基于葡萄皮渣的固態發酵[J]. 食品工業科技 2017(17):125-129. 1. 李潔 鄭詩鈺 葉妍琦 等. 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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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