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表单
liquid
质量水平
质量
for use in Total Dietary Fiber Assay, TDF-100A
技术
photometry: suitable
颜色
clear light yellow to amber
应用
food and beverages
general analytical
储存温度
2-8°C
应用
- 用比色法和荧光法底物测量戊二酸酶的活性。：该研究利用淀粉葡萄糖苷酶开发了用于测量戊二酸酶活性的比色和荧光底物，为分析生物化学应用提供了宝贵的工具（McCleary et al., 2014）。
相关产品
产品编号
说明
价格
警示用语：
Danger
危险声明
预防措施声明
危险分类
Resp. Sens. 1
储存分类代码
10 - Combustible liquids
WGK
WGK 3
法规信息
常规特殊物品
历史批次信息供参考:
分析证书(COA)
Lot/Batch Number
Su-Yeon You et al.
International journal of biological macromolecules, 82, 863-870 (2015-11-20)
The in vitro digestibility as well as the molecular and crystalline structures of waxy rice starches isolated from brown rice, germinated brown rice (GBR), ultrasonicated GBR, and heat-moisture treated GBR were investigated. The germinated brown rice starch (GBRS) had a
M C Peixoto et al.
Journal of animal physiology and animal nutrition, 102(1), e111-e121 (2017-04-27)
The effects of resistant starch (RS) intake on nutrient digestibility, microbial fermentation products, faecal IgA, faecal pH, and histological features of the intestinal mucosa of old dogs were evaluated. The same formulation was extruded in two different conditions: one to
Seul Lee et al.
Carbohydrate polymers, 169, 33-40 (2017-05-16)
The objective of this study was to determine the molecular and crystalline structures of starches from diverse rice cultivars for three major food processing in Korea (cooked rice, brewing and rice cake). Rice starches were isolated from 10 different rice
Nani Ratnaningsih et al.
International journal of biological macromolecules, 142, 191-200 (2019-09-16)
Recently, legumes starch were studied extensively due to high amylose and resistant starch contents, and low glycemic index (GI). We evaluated the impact of autoclaving-cooling cycles (single, triple, five) on the physicochemical properties, in vitro starch digestibility, and estimated glycemic
Chae Eun Lee et al.
Food science and biotechnology, 29(12), 1695-1703 (2020-12-08)
To increase resistant starch (RS) content of rice flour, soft and normal rice flours were cross-linked with different flour concentrations (40, 50%). RS contents, morphology, and baking qualities of cross-linked Singil rice flour (CSRF) and Hopyeong rice flour (CHRF) were
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